If, like us, you have to defrost an entire packet of filo pastry, this recipe can easily be doubled to yield two pies. Don’t worry if your pastry sheets don’t seem perfectly organised; filo is highly forgiving. If you prefer your food to be meatier, you might add some cooked chicken.
- 1 kg zucchini
- 3 red onions
- 1-2 tablespoons ras el hanout
- 300 g vegan feta (almond-based)
- about 5 sheets of filo pastry
- Olive oil for frying and brushing
- Wash zucchini, grate coarsely and add some salt. Then let stand for about 10 minutes so that the zucchini is drained of water.
- Meanwhile, peel, halve and slice the red onions. Fry the onions in a pan with a little olive oil over low heat until they are translucent but still have a bite. Then salt.
- Drain the excess water from the zucchini and wrap the grated zucchini in a clean kitchen towel. Then squeeze out so that it loses as much liquid as possible.
- Put the pressed zucchini and sweated onions in a bowl and season with ras el hanout. Crumble vegan feta with your hands and add. Mix everything together and season generously with salt and pepper.
- Preheat the oven to 200°C (circulating air) and grease a springform pan with olive oil. Brush the filo pastry sheets with oil and place them one after the other and slightly offset in the mold so that the entire mold is filled and some dough always hangs over the edge of the springform pan.
- Pour the zucchini filling into the dish and spread evenly. Then tuck the overhang of the filo pastry over the edge of the filling, gathering with your hands as you go.
- Bake the filo pie at 200°C (circulating air) for about 20 minutes. Allow to cool slightly before slicing.
- Calories: 215
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 6g
- Sugar: 2g
- Protein: 7g
- Sodium: 215m