Kolokithopita, a delicious recipe for a Greek zucchini quiche, of course, shouldn’t be missed at a Greek buffet. These savory quiche with feta cheese, oregano and mint is a winner.
The Italian buffet is highly appreciated by you, my readers, as are the other entertaining recipes, so I decided to add a new buffet namely the Greek buffet. Of course, with a time table at the end to make it easy to prepare.
And today we kick off with Kolokithopita. A delicious Greek zucchini quiche. The quiche is flavored with feta, oregano and mint. When you prepare it in advance and then freeze the quiche you only need to heat the quiche in the oven when serving the buffet. No worries.
- feta cheese is a protected name. You may only call it feta when it’s made according to traditional methods in certain parts of Greece. It also must be prepared from sheep milk. Therefor real feta cheese can be a problem to buyn good (or only very expensive). At a buffet, where you often have to make larger quantities that can be a no go. In this case, use white cheese cubes. The taste is slightly different from the original feta, but the price is certainly more attractive.
- you use layers of filo dough where as you rub oil in between, you get an airy and crunchy layer.
- you let the zucchini grate drain before you start preparing the quiche, the quiche will be firm and not soggy.
Up to 2 weeks in advance:
- Make the quiche and bake it for 15 minutes. Let the quiche cool and wrap in plastic. Put the quiche in the freezer.
Day of the buffet:
Bake the quiches 25-30 minutes in a preheated oven at 180 degrees Celsius and serve immediately. The quiches do not need to be defrosted.
Recipe: Kolokithopita (Greek zucchini quiche)
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