🥧 Crispy Zucchini & Ricotta Pie

6 servings · prep 25 min · cook 40 min

Ingredients

• 8 filo pastry sheets
• 3 zucchini
• 250 g ricotta
• 100 g feta
• 2 eggs
• 100 ml milk
• 6 tbsp olive oil
• 1 onion
• Dill
• Sesame seeds
• Salt, pepper

Method

1. Grate the zucchini, salt them and let them drain 20 min, then SQUEEZE them hard: unsqueezed zucchini soaks the filo.
2. Fry the sliced onion, mix it with the zucchini, ricotta, crumbled feta and dill.
3. Oil the tin and layer in 4 filo sheets, oiling between each one.
4. Spread the filling, cover with the 4 remaining sheets, crumpling them slightly.
5. Beat the eggs with the milk and remaining oil, pour over the top and let it soak in for 10 min.
6. Scatter with sesame and bake 40 min at 180°C until the top is golden and crisp.

Adapted from Food Channel L (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu