Recipe: Perfect Zucchini (courgettes) close pie

Zucchini (courgettes) close pie. Leave aside this mix and let it cool for a while. Then add in the cooled mix, the whisked eggs, crumbled feta cheese, finely chopped parsley and dill, salt and pepper. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad.

Gently fry the cumin seeds and onion in the olive oil until the onion's soft. Dice the zucchini (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the zucchini becoming watery. The prime ingredient is definitely the zucchini. You can cook Zucchini (courgettes) close pie using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Zucchini (courgettes) close pie

1. Prepare 700 grams of zucchini (grated).
2. Prepare 2 large of carrots (peeled and grated).
3. It's 1/2 bunch of fresh spring onions (finely chopped).
4. Prepare 1/2 bunch of dill (finely chopped).
5. You need 1/2 bunch of parsley (finely chopped).
6. Prepare 1/2 of onion (grated).
7. You need 1/4 cup of extra virgin olive oil.
8. It's 2 of eggs (lightly whisked).
9. Prepare 400 grams of feta cheese.
10. Prepare 1 of salt.
11. It's 1 of black pepper.
12. You need 6 of filo pastry sheets.

But zucchini never takes over the taste department. It's a team player working in harmony with the goat cheese and rice. I won't call the pie cunning. Add the zucchini and gently stir to coat the zucchini with the egg mixture.

Zucchini (courgettes) close pie instructions

1. Preheat oven to 180oC..
2. Lightly salt grated zucchini and leave in a colander to drain their juices for 15 minutes. In the meantime, brush a 25cm x 25cm baking tray with some of the extra virgin olive oil..
3. Heat some of the olive oil in a pan but keep some aside for brushing the filo pastry sheets. Cook the grated onion and the finely chopped spring onions until transparent. Add the drained zucchini and grated carrots and cook for 3 minutes, until this mix looks slightly dry..
4. Leave aside this mix and let it cool for a while. Then add in the cooled mix, the whisked eggs, crumbled feta cheese, finely chopped parsley and dill, salt and pepper. Mix well until a homogeneous filling results..
5. Place the first three filo pastry sheets, each brushed with olive oil, concurrently on the baking tray. Then add the filling. Top the filling with the rest of filo pastries as earlier. Any excess of the filo pastry sheets should be pulled bownwards on the sides of the baking tray..
6. Pierce the top of filo pastry sheets with a fork and curve with a knife 9 equal squares. Bake for one hour..

Spoon the zucchini and egg mixture into the prepared pan, then sprinkle with the rest of the grated pecorino cheese. Cool to room temperature and serve. This zucchini pie recipe is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Serve zucchini pie for breakfast, lunch, or dinner—it's great hot, cold, or at room temperature. For a special brunch treat, top wedges with a sliver of cold-smoked salmon and a dill sprig.

Tweet

Subscribe to receive free email updates: