Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, zucchini (courgettes) close pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Inexpensive french zucchini pie to impress your dinner guests and make your kids love veggies. Show the family that you still got it with this impossibly easy Zucchini pie recipe. You may need to bake a bit longer than the recipe directs.
Zucchini (courgettes) close pie is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Zucchini (courgettes) close pie is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have zucchini (courgettes) close pie using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini (courgettes) close pie:
- Get 700 grams zucchini (grated)
- Prepare 2 large carrots (peeled and grated)
- Make ready 1/2 bunch fresh spring onions (finely chopped)
- Make ready 1/2 bunch dill (finely chopped)
- Get 1/2 bunch parsley (finely chopped)
- Prepare 1/2 onion (grated)
- Take 1/4 cup extra virgin olive oil
- Make ready 2 eggs (lightly whisked)
- Prepare 400 grams feta cheese
- Take 1 salt
- Make ready 1 black pepper
- Take 6 filo pastry sheets
This vegetable has been a part of the diet around the world for many centuries. This traditional Greek recipe combines zucchini with feta cheese and herbs nestled in phyllo for the perfect snack, lunch or dinner! Pites like this Greek zucchini pie, are what Greeks call their pies that are made with vegetables or cheese surrounded by layers of phyllo. Homemade courgette and goat cheese pie isolated on white background with clipping path.
Steps to make Zucchini (courgettes) close pie:
- 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.
Cut the zucchini/courgette into thin slices. Toss slices with olive oil, sea salt, and seasonings. Photo "Zucchini and courgette close up." can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Courgette and zucchini, the words are used interchangeably. But are they the same thing?
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