Zambonopita (Greek Ham and Cheese Pie)
Upon my return from Greece this summer, I had to create this simple ham and cheese recipe for my kids. They would grab a Zambonopita at the local bakery every other day on our vacation. The one sold in Greek bakeries is the more traditional version, made with frozen phyllo.
Ham and cheese are such delicious ingredients for a pie. I like to cut this pie into small squares and serve it as a scrumptious appetizer that on one can resist. A vegetarian version of this is my Easy Vegetable Pie or my Crustless Zucchini Feta Pie.
In this recipe I incorporated cottage cheese to up the protein content. A great substitute for the cottage cheese is Greek yogurt, sour cream or ricotta cheese. For the flour, any type works. Make the pie with gluten free all purpose flour or almond flour to keep it gluten free.
If you like this recipe you are going to love my crustless Spinach and Feta Bars or my crustless Broccoli Feta Bars. These recipes have been very successful for readers and eaters! Reheat your leftovers in a mini counter top oven. These pies are perfect with a soup too!
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Zambonopita (Greek Ham + Cheese Pie)
Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/2 cup milk of choice
- 2 tbs olive oil
- 1 cup flour
- 2 tsp baking powder
- salt + pepper to taste
- 5 oz feta, crumbled
- 1 cup shredded mozzarella
- 7 oz sliced deli ham, cubed
- 1 tbs grated parmesan cheese
Instructions
- Preheat your oven to 350℉ or 175℃. Line an 9×13 inch baking pan/dish with parchment paper.
- In a large bowl, whisk together the eggs, cottage cheese, milk and olive oil until smooth. Sift in the flour, baking powder, salt and pepper to taste and mix to combine (don't over mix). Lastly fold in the ham, feta and mozzarella. Transfer the mixture to your baking dish and spread out evenly with a rubber spatula. Sprinkle the top with the grated parmesan and spray top with olive oil or brush lightly with olive oil. Bake for 45-50 minutes or until top is golden brown.
- Remove from oven and allow to set in pan for 10 minutes, then transfer to a wire rack to cool completely. I slice this pie into 12 equal squares.
Notes
Nutrition
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This is my new favorite recipe. It is absolutely scrumptious; sort of a cross between quiche and a croissant. I added about 1/3 c of diced fresh pineapple; used butter instead of OO, cream instead of milk and it came out perfectly, with a nice crunchy parm top.
Thank you for such an easy, yummy dish.
Hi Pam, Thank you for trying this dish out and sharing your feedback with us! I’m so glad it was a winner!
OMG! I am thrilled with this. Sour cream was used as I ran out of cottage cheese. I used fresh dill just because and a 1/2 teaspoon of cumin. Zest of lemon was 1 teaspoon and lemon juice from the lemon was 1 tablespoon. Used fresh mozzarella cut up into small cubes. Deli ham but the more expensive one cut up into small cubes (squares). Used the entire package of Feta BUT because I used sour cream the batter was not as thick so I added two tablespoons of flour. (Trader Joe All Purpose organic). I think I needed a slightly smaller pan than the 9×13. I topped it off with fried crispy onions which I will make from scratch next time. That really made it amazing.
Love the recipe. I added 1/4 to 1/3 cup of bell peppers, onions, zucchini, tomato, & 1tbsp green onions. I also didn’t have cottage cheese and used yogurt. Very delicious.
This looks interesting and I will try the recipe as written, but what flour substitute would be best for glutten-free?
This recipe has been a life saver for me. I had to lower my carbs so I sub the flour for 1/4 cup AP flour and 3/4 cup almond flour. Sometimes I add in some chopped baby spinach or some cooked onions and red peppers. (You could even add in some cooked sausage or ground beef instead of the ham.) I have even subbed the ham for corned beef. It’s a very versatile recipe. I always make more than one and I cut them up into six pieces and freeze them in pkgs of two. They are so good for breakfast, lunch, or even a light supper along with a nice salad. Thank you so much for this recipe.
Super recipe! Quite versatile-except the mains-egg, flour etc. congratulations
I have now made this several times! I add some sauted red bell peppers and onions. So delicious!! Leftovers heat well so I always have on hand!
I recently found out I had to lower my carbs and this recipe has been a life saver for me. I substitute 1/4 cup of the AP flour for 1/4 cup of almond flour …. I may try half AP and half almond flour another time. I cut it up into 6 pieces and freeze half of them. Last time I made it, I added some chopped baby spinach and sometimes I add some dried chives. This recipe has been a life saver for me. You can have it for breakfast, for lunch with a few cherry tomatoes or pickled cukes. Thank you. I’m looking forward to getting your book when it’s released.
I absolutely LOVE this recipe … it’s delicious! The only change I made was I substituted 1/4 cup of the flour for Almond Flour ….it cuts down on the carbs a little. I also use the whole half pound of deli ham …. it’s good! Makes a great breakfast or lunch with a few cherry tomatoes added on the side. I cut into 6 equal pieces and freeze 3 of them. They heat up really well. Thank you so much for your site here …. lots of yummy sides. I have ordered your book. I have tons of cookbooks and I didn’t need another one, but yours was worth adding to my collection. Thank you!
I made this recipe for dinner tonight paired with a simple side salad and it was absolutely delicious!!
I was trying it out for Easter Brunch this weekend and I am definitely making it!!
Thank you, Stella!! 😘 ❤️
Made it this morning since I cooked a hearty vegetable stew yesterday and it goes so well with it. Great recipe!
Great recipe! Fantastic breakfast option for the family. Super tasty. Definitely making this a staple.
Hi Lils, I’m so glad you all enjoyed the recipe!
I guess substituting another meat or even roast vegetables should work in place of ham? I’ll need to make it GF or maybe use almond flour, but we have an ALL nuts allergy in our house too.
Hello, there’s no cottage cheese where I live, what can I substitute it with? Just yogurt?
Absolutely yes! yogurt works in this recipe