Time: 1 hr 15 min
Serving Size: 6-8 People
We all love a Zucchini Slice (I’ve been making it for 30 years!) so I decided to get a bit fancy and turn it into a pie with filo pastry.
I adore the flaky texture and crunch of this pastry.
Make sure you use a spring form pan so you can remove the pie easily!
1 Zucchini; grated with moisture squeezed out
1 Cup Grated Tasty Cheese
3 Eschallots/Spring Onions; chopped
1 Cup Self Raising Flour
5 Free Range Eggs; lightly beaten
1/3 Cup Vegetable Oil
1/4 Cup Fresh Dill; finely chopped
10 Sheets Filo Pastry
Preheat the oven 180.C
Combine all ingredients in a large bowl and mix well (except filo pastry)
Grease a springform pan with olive oil spray.
Spray the first filo pastry sheet with oil spray and lay it in the pan with the most of the pastry hanging over the edge.
Continue with the rest of the sheets as you work around the pan.
Add zucchini batter. Smooth.
Bring in the filo pastry overhang until batter is covered.
Place in oven for 45-50mins.
Remove and let cool 10 mins before serving.