Zambonopita (Greek Ham and Cheese Pie)

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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!

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Zambonopita (Greek Ham + Cheese Pie)

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Servings: 12

Prep Time: 5 minutes mins

Cook Time: 50 minutes mins

Total Time: 55 minutes mins

This crustless Greek pie is made quickly in one bowl using cottage cheese to boost your protein intake. The ham and feta work together beautifully to create the ideal savory appetizer or snack.

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Wire rack

Ingredients 

US CustomaryMetric

• 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

Store in an air tight container in your refrigerator. Leftovers keep for 4-5 days. You can also freeze this for up to 2 months.

If you don’t have cottage cheese you can sub in Greek yogurt or sour cream or ricotta cheese in its place.

Nutritional Info is based on recipe using almond flour.

Reheat any leftovers in a counter top mini oven.

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 60mg | Sodium: 537mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Calcium: 200mg | Iron: 1mg

Author: Stella Drivas