RCI-BR.006.0357.001
Twisted Zucchini Pie
Twisted Zucchini Pie from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- – 8 home made pastry sheets6 unit
- of ground zucchini1½ kg
- dry round onions2 unit
- 6 unit
- of feta crumbs250 g
- teacup of sour frumenty1 unit
- bundle of finely cut dill1 unit
- tea cup of oil1 unit
- 1 unit
- 1 unit
Method
1
Grate the zucchini and place in a colander, sprinkling with salt to draw out excess moisture. Let sit for 10-15 minutes, then squeeze firmly to remove as much liquid as possible.
2
Finely dice the dry round onions and set aside.
3
In a large mixing bowl, combine the squeezed zucchini, diced onions, beaten eggs, feta crumbs, sour cream, finely cut dill, salt, and pepper. Stir until evenly incorporated.
4
Preheat the oven to 200°C (400°F).
10 minutes
5
Lightly oil a round or rectangular baking dish with half of the tea cup of oil.
6
Lay the first pastry sheet in the prepared baking dish, allowing edges to overhang. Brush lightly with oil.
7
Continue layering 2-3 more pastry sheets, brushing each with oil between layers, until you have a sturdy base that covers the dish and overhang.
8
Spread the zucchini and feta filling evenly over the pastry base.
9
Fold the overhanging pastry edges over the filling, then layer the remaining 2-3 pastry sheets on top, brushing each with oil. Tuck edges into the sides of the dish to seal.
10
Brush the top pastry layer generously with remaining oil.
2 minutes
11
Bake in the preheated oven until the pastry is golden brown and crispy, approximately 45-50 minutes.
50 minutes
12
Remove from the oven and allow to cool for 5 minutes before cutting into portions and serving warm.