This zucchini pie is a Greek recipe that enhances zucchinis. The zucchinis are still growing in the garden, the mint is in bloom, the sage is wonderful, in short, everything is in place to succeed with this delicious recipe. Phyllo dough wraps around zucchinis for a crispy and flavorful pastry.
Preparation of the zucchini Grate the zucchini coarsely and squeeze them between your hands to remove all the juice. Then, sauté the finely chopped onion in hot oil, then add the zucchini and sauté well. Add the pesto with chopped sage and mint, crushed garlic, and crumbled feta, a good amount of pepper, and 1/2 tsp of salt.
Filo sheets and cooking Melt the butter and brush it over four sheets of filo, which are layered on top of each other. Place them in the bottom of your buttered baking dish. Fill with the zucchini mixture. Cover with the last four buttered and crumpled filo sheets. Bake in the preheated oven at 180° for 30 minutes.
0 servings
8
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