Open Ζucchini Pie with Country Style Fillo Pastry

December 23, 2015

  • 20 mins

    50 mins

    1 hr 10 mins

Prep
20 mins
Cook
50 mins
Yields
4-6 servings
Difficulty Level
Intermediate

Ingredients

6 sheets of round country style fillo pastry “ZIMI PSACHNON”

3/4 cup olive oil

4 zucchini cut into thin slices

2 garlic cloves, chopped

1/2 tsp cumin, grounded

1 chili pepper, chopped

2 tbsp capers

4 eggs, preferably organic, lightly beaten

100 g cream cheese

200 g feta, crumbled by hand

2 tbsp dill, chopped

zest of 1 organic lemon

salt

Directions

In a large nonstick pan, pour 3 tablespoons of olive oil to warm up.

Fry over high heat the slices of zucchini until browned. Transfer them in a dish lined with kitchen roll and repeat the process with the remaining zucchini.

In a large bowl, beat the eggs with the cream cheese. Add the feta cheese, the chili pepper, cumin, capers, dill and lemon zest. Add salt and freshly grounded pepper (attention, capers and feta are salty).

Open the round country style fillo pastry “ZIMI PSACHNON” on the kitchen countertop.

Grease lightly a round baking pan or a tart pan and strew there the first round country style fillo pastry taking care to overhang from the sides of the pan. Grease well with a brush and strew the second fillo. Continue the same process with all 6 fillos. The last fillo does not need to be greased.

Place into the tart case the mixture of cheeses. From above suffuse the fried zucchini, dipping them (not entirely) into the mixture.

Bake the pumpkin pie in a preheated oven at 180 ° C for 40-45 minutes until the fillo turned golden and the mixture becomes thick.

Start Timer (45 minutes)

Let the pie for 10 minutes before cut.

Start Timer (10 minutes)

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