Ingredients
375g Antoniou Fillo Pastry
1 cup olive oil
1kg zucchini, grated
200g feta cheese
½ cup grated Parmesan cheese
½ cup breadcrumbs
3 eggs, lightly beaten
5 spring onions, thinly sliced
1 cup parsley, chopped
¼ cup mint, chopped
3 tbsp dill, chopped
Black pepper
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Combine the zucchini, feta, Parmesan, breadcrumbs, herbs, spring onions, eggs, and pepper in a large bowl.
Brush a baking dish measuring 25cm x 35cm with olive oil. Brush a sheet of Filo Pastry with olive oil and place it in the pan. Repeat until you have used half of the packet of Pastry.
Spread the zucchini mixture over the Fillo evenly.
Brush a sheet of Fillo Pastry with olive oil and place it on the zucchini filling. Repeat with remaining Pastry.
Using a sharp knife, score the top of the pastry into your desired serving sizes.
Bake in the oven for 50 minutes or until golden. Allow to cool for 30 minutes before serving.
