Authentic Kolokithopita Recipe: How to Make a Delicious Greek Zucchini & Feta Phyllo Quiche
Welcome to the ultimate guide for preparing Kolokithopita, a delightful Greek zucchini quiche that is an absolute must-have at any Greek-themed gathering or simply for a wonderfully flavorful meal at home. Much like our popular Italian buffet and other crowd-pleasing recipes, we’re thrilled to introduce a new culinary journey with our Greek buffet series, and there’s no better way to kick it off than with this savory masterpiece.
Kolokithopita, pronounced “koh-loh-kee-THOH-pee-tah,” is a traditional Greek savory pie that perfectly blends the freshness of zucchini with the tangy richness of feta cheese and aromatic herbs like oregano and mint, all wrapped in a crisp, golden phyllo pastry. It’s a dish that evokes the sunny landscapes and vibrant flavors of Greece, making it an instant winner with anyone who tries it.
Why Kolokithopita Is a Must-Try Greek Delicacy
This Greek zucchini and feta quiche is not just a dish; it’s an experience. Its versatility makes it suitable for various occasions – serve it as a main course for lunch or a light dinner, slice it into smaller portions for an appetizer, or feature it as a star item on your buffet spread. What truly sets Kolokithopita apart are a few crucial elements that ensure its exceptional taste and texture:
- The Perfect Feta (or White Cheese) Balance: Authentic feta cheese, with its protected designation of origin (PDO), is traditionally made from sheep’s milk (or a blend with goat’s milk) in specific regions of Greece, giving it a unique salty and tangy flavor profile. While true feta is undeniably delicious, it can sometimes be expensive or hard to find outside of Greece. For a more budget-friendly or accessible alternative, “white cheese cubes” (often a brine-cured cheese made from cow’s milk) offer a similar briny, crumbly texture, albeit with a slightly different flavor. Don’t hesitate to use white cheese for larger batches like buffets; the overall flavor of the quiche will still be wonderfully Greek.
- Crispy, Airy Phyllo Layers: The magic of Kolokithopita’s crust lies in the delicate layers of phyllo dough. By brushing each sheet with olive oil before layering, you create a flaky, airy, and incredibly crispy shell that perfectly contrasts the soft, savory filling. This technique is key to achieving that authentic Greek pie texture.
- No More Soggy Quiche: One of the most common pitfalls when baking with zucchini is its high water content, which can lead to a watery, soggy quiche. Our recipe emphasizes grating and thoroughly draining the zucchini. This critical step ensures that your Kolokithopita will be firm, flavorful, and never wet.
Making Kolokithopita Ahead of Time: A Host’s Dream
Planning a buffet or a large meal can be stressful, but Kolokithopita is here to make your life easier. This Greek zucchini quiche is incredibly freezer-friendly, allowing you to prepare it well in advance and simply reheat it when needed. This convenience means less last-minute rush and more time to enjoy your guests or relax.
Preparation Timeline:
Up to 2 weeks in advance:
- Prepare the quiche according to the recipe instructions below, but only bake it for an initial 15 minutes. This partial bake helps set the structure.
- Allow the quiche to cool completely to room temperature.
- Once cool, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn.
- Place the quiche in the freezer. Properly stored, it can remain frozen for up to two weeks.
Day of the buffet/serving:
When you’re ready to serve, simply remove the frozen quiche from the freezer (no need to defrost!), unwrap it, and place it in a preheated oven at 180 degrees Celsius (350°F). Bake for an additional 25-30 minutes, or until it’s golden brown, heated through, and deliciously crispy. This method ensures a fresh-tasting, perfectly baked quiche with minimal effort on the day of your event.
The Essential Ingredients for Your Greek Zucchini Quiche
Crafting the perfect Kolokithopita starts with fresh, quality ingredients. Here’s what you’ll need, along with some insights into why each component is vital for that authentic Greek flavor:
- Zucchini: Two medium-sized zucchinis are ideal. Grating them finely allows them to release moisture effectively and integrate smoothly into the filling.
- Feta Cheese: 200 grams of crumbled feta (or white cheese) is crucial. Its salty, tangy notes are a signature of Greek savory pies.
- Dried Herbs: A teaspoon each of dried dill, oregano, and mint. This aromatic trio forms the backbone of the quiche’s Mediterranean flavor profile, with mint offering a refreshing counterpoint.
- Shallot: One finely chopped shallot adds a subtle oniony sweetness without overpowering the other flavors.
- Eggs: Three large eggs bind the filling together, giving the quiche its rich, custard-like texture.
- Olive Oil: Four tablespoons of good quality olive oil are essential, not just for greasing the pan, but also for brushing the phyllo layers, contributing to its authentic taste and crispness.
- Phyllo Dough: Approximately 10 sheets of phyllo dough create the glorious flaky crust. Ensure it’s thawed according to package directions before use.
- Salt and Pepper: To taste. Remember that feta cheese is quite salty, so season carefully.
Preparing Kolokithopita is a rewarding experience, transforming simple ingredients into a dish that transports you straight to the heart of Greece. Its combination of fresh vegetables, savory cheese, and crispy pastry makes it an irresistible addition to any meal.
📖 Recipe: Kolokithopita (Greek Zucchini Quiche)
RECIPE CARD
Andréa
Pin Recipe
15 minutes
15 minutes
1 hour
1 hour 30 minutes
Lunch, Quiches and Savory Pies
Mediterranean, Greek
6 slices
312 kcal
Equipment
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Grater
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Kitchen towel
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Colander
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Pastry brush
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Fluted pie tart pan with removable bottom (approximately 35 x 11 cm or a 9-inch round pie pan)
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Ingredients
- 2 zucchini
- 200 grams feta cheese
- 1 teaspoon dill , dried
- 1 teaspoon oregano , dried
- 1 teaspoon mint , dried
- 1 shallot , finely chopped
- 3 eggs , size L
- 4 tablespoons olive oil
- 10 sheets phyllo dough
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Grate the zucchini coarsely. Place the grated zucchini in a colander and let it sit for at least one hour to drain its excess liquid. For even better results, after draining, gently press the zucchini with a clean kitchen towel or paper towels to remove any remaining moisture. This step is crucial for a firm quiche.
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Preheat your oven to 180 degrees Celsius (350°F). If using a convection oven, reduce the temperature by 20°C (30°F).
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In a large mixing bowl, combine the thoroughly drained zucchini with the crumbled feta cheese, dried dill, oregano, mint, and finely chopped shallot. Whisk in the eggs until everything is well incorporated. Season with salt and pepper to taste, being mindful of the feta’s saltiness.
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Lightly grease your chosen baking pan (a fluted pie tart pan works wonderfully) with a little olive oil. Carefully lay the first sheet of phyllo dough into the pan, allowing it to overhang slightly.
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Using a pastry brush, lightly brush the entire surface of the first phyllo sheet with olive oil.
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Carefully place a second sheet of phyllo dough on top of the first, again allowing it to overhang. Repeat this brushing and layering process for a total of five phyllo sheets, ensuring you create a sturdy and flaky base that forms a “bowl” for your delicious filling.
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Spoon the zucchini and feta mixture evenly into the phyllo-lined pan. Lightly press the filling down with the back of a spoon to ensure it’s compact.
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Now, create the top crust. Take a fresh sheet of phyllo dough and lay it over the zucchini filling. Brush it with olive oil, then repeat this process with the remaining four sheets of phyllo dough, brushing each layer with oil. Fold in any overhanging edges of phyllo to create a neat border.
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Give the very top layer of phyllo a final generous brush with olive oil. This ensures a beautiful golden-brown and crispy finish.
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Place the quiche in the preheated oven. Bake for 15 minutes if you plan to freeze it for later. If serving immediately, bake for approximately 30-35 minutes, or until the phyllo crust is deeply golden and crispy, and the filling is set. Let it cool slightly before slicing and serving.
Nutrition
Carbohydrates: 21g
Protein: 11g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 112mg
Sodium: 562mg
Fiber: 2g
Sugar: 3g
Vitamin A: 390IU
Vitamin C: 12mg
Iron: 2mg
zucchini quiche recipe, Greek zucchini quiche, Kolokithopita
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Serving Suggestions & Variations
Kolokithopita is incredibly versatile. It can be enjoyed warm or at room temperature, making it ideal for picnics, potlucks, or as a light supper. For a complete Greek meal, serve it alongside a fresh Greek salad with juicy tomatoes, crisp cucumbers, red onion, and Kalamata olives. A dollop of creamy tzatziki sauce on the side offers a refreshing contrast to the rich flavors of the quiche.
Feeling adventurous? Here are a few ways to customize your Kolokithopita:
- Add More Vegetables: Incorporate finely chopped spinach, leeks, or grated carrots into the zucchini mixture for added flavor and nutrition. Sautéing these vegetables lightly before adding them can help remove excess moisture and enhance their taste.
- Different Cheeses: While feta is traditional, experimenting with other cheeses can yield delicious results. A blend of feta with a bit of graviera or kefalotyri can add a nuttier, sharper flavor. Even a touch of ricotta can make the filling creamier.
- Spice It Up: For those who enjoy a little heat, a pinch of red pepper flakes in the filling will give your quiche an extra kick.
- Meat Lovers’ Twist: Although traditionally vegetarian, you could add cooked, crumbled ground lamb or beef to the filling for a heartier meal. Just ensure the meat is well-drained of fat before mixing.
Tips for Working with Phyllo Dough
Phyllo dough can seem intimidating, but with a few tips, you’ll master it in no time:
- Thaw Properly: Always thaw frozen phyllo dough in the refrigerator overnight. Transfer it to the counter about an hour before use to bring it to room temperature. This makes it less prone to cracking.
- Keep it Covered: Phyllo dries out very quickly. While working with one sheet, keep the remaining stack covered with a damp kitchen towel or plastic wrap.
- Be Gentle: Handle phyllo gently to prevent tearing. Don’t worry if a sheet tears a little; the layers will hide it.
- Don’t Skimp on Oil: The olive oil between layers is not just for flavor; it creates steam during baking, separating the layers and resulting in that coveted crispy texture.
Kolokithopita is more than just a recipe; it’s a testament to the simplicity and richness of Greek home cooking. It’s an inviting dish that appeals to all palates, and with our detailed instructions and tips, you’re well on your way to creating a perfect, authentic Greek zucchini and feta quiche. Enjoy the process, and most importantly, savor every delicious bite!
Did you make this Kolokithopita (Greek zucchini quiche)? We’d love to see your culinary creations! Tag #byandreajanssen via Instagram or Twitter. Your success stories and photos truly inspire us. You can also share your recipes on my Facebook channel or pin this recipe on Pinterest so you can easily find it next time. Happy cooking, and see you soon!