Zucchini and Cheese Pie

Name: Zucchini and Cheese Pie
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 6 phyllo sheets; filling; 2 small zucchini (about 400 g); 2 green onion stalks; 2 dill sprigs; 1 mint sprig (or 2 parsley sprigs); 150 g sheep feta cheese (or goat); 100 g hard cheese (goat); 1 egg; salt, black pepper; sauce for brushing sheets; 150 g full-fat yogurt; 100 ml milk; 5 tablespoons oil; 1 large egg

March 10, 2015

Appetizers Lacto-Ovo Vegetarian Recipes Easter Recipes Cheese Vegetables Oven Recipes Yogurt

Light pie made with store-bought phyllo sheets. Slightly sweet, slightly salty and refreshed by herbs.

Since I managed to successfully make homemade dough, I have not bought phyllo sheets anymore. This time, however, to simplify this recipe, I opted for store-bought phyllo sheets. I tried the ones from Lidl (Toppo) for the first time and I am satisfied, they were not stuck together or excessively brittle, I could handle them easily.

Ingredients

6 phyllo sheets

Filling

2 small zucchini (about 400 g)
2 green onion stalks
2 dill sprigs
1 mint sprig (or 2 parsley sprigs)
150 g sheep feta cheese (or goat)
100 g hard cheese (goat)
1 egg
salt, black pepper

Sauce for brushing sheets

150 g full-fat yogurt
100 ml milk
5 tablespoons oil
1 large egg

Servings: 4

How to prepare zucchini and cheese pie

Grate the zucchini and sprinkle with a little salt. Let sit for 30 minutes.
Meanwhile, grate the feta and hard cheese. Finely chop the herbs.
Squeeze the zucchini in cheesecloth or in your fist to extract as much water as possible. Repeat 3-4 times, until you cannot squeeze any more water out of them.
Mix the zucchini with the cheeses and herbs. Season with 1/4 teaspoon black pepper.
Add the beaten egg and mix well. You will get a thick paste-like mixture.
For the sauce: mix the yogurt with the milk, oil and egg in a bowl.
Line the bottom of a 30 x 20 cm baking pan (or slightly smaller; mine is 18 x 28 cm and the sheets went in the pan slightly crumpled) with parchment paper.
Take one phyllo sheet. Brush half of it with sauce (3 tablespoons). Fold it in half. Place the sheet in the pan. Brush the top with another 3 tablespoons of sauce. Repeat with another sheet. Now you have 4 layers in the pan with sauce between each.
Spread half of the filling on top.
Place another 4 layers of brushed sheets on top, exactly as you did in step 8.
Spread the rest of the filling on top.
Place another 4 layers of brushed sheets on top.
Pour 5 tablespoons of sauce on top of the last sheet.
Let the pie sit until the oven heats up to 200C.
Bake the pie for 35-40 minutes, until golden on top and puffed up. Let it cool for 10-15 minutes, then you can cut it into 4 (for large portions) or into 24 squares (for appetizer platter) with a serrated knife. It is good warm or at room temperature.