Greek Roasted Zucchini and Crispy Phyllo Rice Cake

Name: Greek Roasted Zucchini and Crispy Phyllo Rice Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large (550 g) medium zucchini, cut into ¼-inch (6 mm) thick rounds; 3 tablespoons (45 ml) extra virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1½ cups (300 g) long-grain white rice, uncooked; 2½ cups (600 ml) low-sodium chicken or vegetable broth; ½ large (100 g) yellow onion, finely diced; 2 cloves (6 g) garlic cloves, minced; 1 tablespoon (14 g) unsalted butter; 1 teaspoon (2 g) dried oregano; 1¼ cups (200 g) feta cheese, crumbled; 2 whole (100 g) large eggs, at room temperature, lightly beaten; ½ cup (50 g) grated Parmesan cheese; 2 tablespoons (8 g) fresh dill, finely chopped; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 4 sheets (85 g) phyllo pastry sheets, thawed if frozen, kept under damp towel; 4 tablespoons (57 g) unsalted butter, melted; 1 tablespoon (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired rice cake with roasted zucchini, creamy feta, fresh herbs, and a shatteringly crisp phyllo crust. This elegant side dish combines the earthiness of long-grain rice with caramelized vegetables and the bright flavors of Greece. Perfect alongside grilled fish, lamb, or as a vegetarian main course.

Prep: 25 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 35 min
Makes: 1 cake (6 generous slices)

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Ingredients

6 servings

For the vegetables and rice
2 large (550 g) medium zucchini, cut into ¼-inch (6 mm) thick rounds
3 tablespoons (45 ml) extra virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
1½ cups (300 g) long-grain white rice, uncooked
2½ cups (600 ml) low-sodium chicken or vegetable broth
½ large (100 g) yellow onion, finely diced
2 cloves (6 g) garlic cloves, minced
1 tablespoon (14 g) unsalted butter
1 teaspoon (2 g) dried oregano
For the binder and filling
1¼ cups (200 g) feta cheese, crumbled
2 whole (100 g) large eggs, at room temperature, lightly beaten
½ cup (50 g) grated Parmesan cheese
2 tablespoons (8 g) fresh dill, finely chopped
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
For the crispy crust
4 sheets (85 g) phyllo pastry sheets, thawed if frozen, kept under damp towel
4 tablespoons (57 g) unsalted butter, melted
1 tablespoon (9 g) sesame seeds (optional)

Equipment (7)

Large baking sheet
Medium saucepan with lid
9-inch (23 cm) round springform pan or cake pan
Small saucepan
Fork
Brush (pastry or basting)
Knife and cutting board

Steps

Before you start

Preheat your oven to 400°F (200°C) for roasting zucchini
Let phyllo thaw at room temperature for 30 minutes if frozen
Have all ingredients measured and ready before assembling the cake
Use a 9-inch (23 cm) round springform pan or cake pan

1
Roast the zucchiniOven 400°F / 205°C
- Toss the zucchini rounds with 3 tablespoons (45 ml) olive oil, salt, and black pepper on a large baking sheet.
- Spread in a single layer and roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until the edges are golden and slightly caramelized.
- Remove and set aside to cool slightly.
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Ready when: Zucchini edges are golden and tender
Tip: Don't overcrowd the pan; if needed, use two baking sheets so the zucchini roasts rather than steams.
2
Cook the rice
- In a medium saucepan, melt 1 tablespoon (14 g) butter over medium heat.
- Add the diced onion and minced garlic, and sauté for 2–3 minutes until softened and fragrant.
- Add the uncooked rice and stir constantly for 1–2 minutes to lightly toast each grain.
- Pour in 2.5 cups (600 ml) broth and 1 teaspoon (2 g) dried oregano.
- Bring to a boil, then reduce heat to low, cover, and simmer for 16–18 minutes until the rice is tender and liquid is absorbed.
- Remove from heat, let rest uncovered for 5 minutes, then fluff with a fork.
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Ready when: Rice is tender, all liquid is absorbed, grains separate easily
Tip: Don't skip the toasting step—it adds depth and keeps grains from clumping.
3
Cool the rice
- Spread the cooked rice on the baking sheet with the roasted zucchini (or a clean sheet) and let it cool to room temperature, about 10 minutes.
- This prevents the eggs from scrambling when mixed in.
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Ready when: Rice is cool to the touch
Tip: Spread it thin on a sheet for faster, even cooling.
4
Build the filling
- In a large bowl, combine the cooled rice, roasted zucchini, crumbled feta cheese (200 g), grated Parmesan (50 g), chopped fresh dill (8 g), and chopped fresh parsley (8 g).
- In a small bowl, lightly beat the 2 eggs.
- Pour the beaten eggs over the rice mixture and fold gently but thoroughly until everything is evenly coated.
- Season with salt and black pepper to taste.
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Ready when: All ingredients are evenly combined and moist
Tip: Fold gently to keep the zucchini slices intact and avoid breaking them into small pieces.
5
Prepare the pan and first phyllo layersOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Brush a 9-inch (23 cm) round springform pan or cake pan with melted butter.
- Place one sheet of phyllo pastry in the pan, letting it drape over the sides.
- Brush lightly with melted butter.
- Repeat with a second phyllo sheet, positioning it at a different angle so it covers the pan evenly.
- Brush again with butter.
- You should have two overlapping layers.
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Ready when: Phyllo sheets are in place and brushed with butter
Tip: Keep unused phyllo under a damp towel to prevent it from drying out. Work quickly but gently.
6
Add the filling
- Pour and gently press the rice and zucchini filling evenly into the phyllo-lined pan, spreading it to the edges.
- The filling should be compact but not densely packed.
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Ready when: Filling is evenly spread and slightly compacted
Tip: Use a spatula to press gently and avoid creating air pockets.
7
Top with phyllo crust
- Lay the remaining 2 phyllo sheets over the filling, brushing each lightly with melted butter before placing.
- Fold the overhanging edges of the bottom phyllo sheets inward over the top, creating a sealed parcel.
- Brush the top generously with remaining melted butter.
- If using sesame seeds, sprinkle them over the top.
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Ready when: Phyllo is sealed and buttered on all sides
Tip: The butter is essential for crispness; don't skimp, and make sure the top is thoroughly brushed.
8
Score and bakeOven 375°F / 190°C
- Using a sharp knife, gently score the top of the phyllo cake into 6 wedges, cutting through just the top layers without cutting all the way through to the filling.
- This helps it cut cleanly after baking.
- Place the pan on a baking sheet to catch any butter drips.
- Bake at 375°F (190°C) for 25–30 minutes until the phyllo is deep golden brown and crispy.
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Ready when: Phyllo is deep golden brown and sounds crispy when tapped
Tip: If the phyllo begins to brown too quickly, loosely tent it with foil for the last 10 minutes.
9
Rest and serve
- Remove from the oven and let the cake rest in the pan for 5–10 minutes.
- This allows the filling to firm up slightly, making it easier to cut and serve.
- Run a thin knife around the edges to loosen it, then remove the springform ring (if using) or slide onto a serving plate.
- Cut along the pre-scored lines and serve warm or at room temperature.
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Ready when: Cake is set enough to hold its shape when cut
Tip: The phyllo will crisp up further as it cools, so don't worry if it seems slightly soft immediately after baking.

Good to know

Tips

For extra flavor, add 2 tablespoons (12 g) of roasted red peppers (jarred or homemade) or sun-dried tomatoes to the filling along with the herbs.
If you prefer a more herb-forward cake, increase the dill and parsley to 3 tablespoons (12 g) each.
Phyllo is delicate; if a sheet tears, don't worry—overlapping pieces are fine, and small tears won't be visible once baked.
Serve with a dollop of Greek yogurt mixed with lemon zest and a squeeze of lemon juice, or a simple tomato salad dressed with olive oil and oregano.

Make ahead

The rice may be cooked and cooled up to 1 day ahead and stored in an airtight container in the refrigerator. Assemble the cake (through step 7) up to 4 hours ahead, cover loosely, and refrigerate. Bake just before serving.

Storage & reheating

Store leftover cake covered at room temperature for up to 2 days (phyllo will soften slightly). Refrigerate for up to 3 days in an airtight container; reheat gently in a 325°F (160°C) oven for 10–12 minutes to restore crispness. Not recommended for freezing, as phyllo becomes soggy upon thawing.

Substitutions

fresh dill → Fresh mint or fresh tarragon. Use the same amount. Both are classic Mediterranean herbs that pair beautifully with zucchini and feta.
feta cheese → Ricotta cheese (drained) or goat cheese. Use 1 cup (220 g) ricotta or goat cheese for a creamier, less salty filling.
long-grain white rice → Orzo pasta or short-grain Arborio rice. Cook orzo according to package directions; Arborio will need slightly less liquid (2¼ cups) and yields a creamier texture.
low-sodium chicken or vegetable broth → Vegetable broth or water. Use the same amount; vegetable broth adds a lighter touch, while water allows the herbs and cheese to shine.