Zucchini (courgettes) close pie. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In the meantime, peel some ribbons from one or two zucchini and prepare a batter with two eggs, a cup of heavy cream, a pinch of salt, pepper, and turmeric. Pour this batter into the puff pastry dough and decorate.
Crustless Zucchini Pie is perfect for lunch, brunch or bring it to a pot luck!
The zucchini phyllo pie turned out great!
The phyllo ended up nice and golden brown, light and crispy and good.
You can cook Zucchini (courgettes) close pie using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Zucchini (courgettes) close pie
- It's 700 grams of zucchini (grated).
- It's 2 large of carrots (peeled and grated).
- Prepare 1/2 bunch of fresh spring onions (finely chopped).
- You need 1/2 bunch of dill (finely chopped).
- You need 1/2 bunch of parsley (finely chopped).
- Prepare 1/2 of onion (grated).
- You need 1/4 cup of extra virgin olive oil.
- It's 2 of eggs (lightly whisked).
- It's 400 grams of feta cheese.
- Prepare 1 of salt.
- It's 1 of black pepper.
- You need 6 of filo pastry sheets.
The herbed zucchini and feta filling worked really well in pie form and it was nice and tasty. I liked the combination of the fresh dill, mint and parsley which added a ton of flavour and a sense of freshness to the pie. The edible flower of the courgette, or zucchini bush. There are two sorts of flower: the flower with the immature vegetable attached is the female and the more eyecatching flower on the long stalk is the male.
Zucchini (courgettes) close pie instructions
- Preheat oven to 180oC..
- 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..
- 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..
- 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..
- 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..
- Pierce the top of filo pastry sheets with a fork and curve with a knife 9 equal squares. Bake for one hour..
It is the male flower that is sold in bunches and used in Italian cooking. Availability The prime ingredient is definitely the zucchini. 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.
