Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, zucchini (courgettes) close pie. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Grease a pie tin and line with the shortcrust pastry.
Zucchini (courgettes) close pie is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Zucchini (courgettes) close pie is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Take 700 grams zucchini (grated)
- Take 2 large carrots (peeled and grated)
- Take 1/2 bunch fresh spring onions (finely chopped)
- Get 1/2 bunch dill (finely chopped)
- Take 1/2 bunch parsley (finely chopped)
- Make ready 1/2 onion (grated)
- Get 1/4 cup extra virgin olive oil
- Take 2 eggs (lightly whisked)
- Prepare 400 grams feta cheese
- Get 1 salt
- Take 1 black pepper
- Get 6 filo pastry sheets
The recipe calls for white rice. Heat oil in large fry pan over medium heat. Add zucchini and beef, breaking up beef with spoon. Arrange courgettes on middle of the pastry.
Instructions 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.
Pour egg mix over the top. Scatter crumbs and remaining cheese over top. Gather up the sides to create a rim. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad. Yotam Ottolenghi's courgette and herb filo pie.
So that’s going to wrap it up with this special food zucchini (courgettes) close pie recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
