A light pastry dish.
Ingredients:
Serves 4
Directions:
Preheat oven to 220°C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until softened. Drain well on paper towel.
Combine zucchini with potato, parsley, fetta and capsicum in a medium-sized bowl. Season to taste.
Lightly oil four 11cm round pie dishes. Open four filo sheets, brushing half of each sheet with melted butter. Fold sheets in half widthways and brush again with butter. Stack the four remaining sheets on top and repeat process. Place each stack in prepared dish, leaving excess pastry to hang over sides.
Spoon vegetable filling into pie dishes and cover with overhanging filo to create a top with a hole in its centre. Pinch pastry together and brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve hot or at room temperature.
Adapted from Original Recipe
Serves 4
- 2 small zucchini, diced
- 300g potatoes, boiled and diced
- 1/2 cup chopped parsley
- 100g feta, crumbled
- 1 red pepper, diced
- 8 sheets filo pastry
- 50g butter, melted
- salad, to serve
Preheat oven to 220°C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until softened. Drain well on paper towel.
Combine zucchini with potato, parsley, fetta and capsicum in a medium-sized bowl. Season to taste.
Lightly oil four 11cm round pie dishes. Open four filo sheets, brushing half of each sheet with melted butter. Fold sheets in half widthways and brush again with butter. Stack the four remaining sheets on top and repeat process. Place each stack in prepared dish, leaving excess pastry to hang over sides.
Spoon vegetable filling into pie dishes and cover with overhanging filo to create a top with a hole in its centre. Pinch pastry together and brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve hot or at room temperature.
Adapted from Original Recipe
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