Friday, June 07, 2013

Zucchini phyllo pie

My mother-in-law is the best cook I know. She is not a professional chef, but she knows such increadible recipes and she respects food so much, that she can turn every single ingredient into something absolutely delicious. This is one of her masterpieces. Zucchini phyllo pie - it is a sweet phyllo dough pie, which holds the fresh taste of yound early-summer zucchinis. Two weeks ago when I spent a spent a week with her in her country house she prepared for me her soft zucchini phyllo pie and I took some pictures of her during work. Here is the recipe she is famous for.

  • 1 package of phyllo dough
  • 2 medium zucchini, cut into 1-cm dices
  • 4 eggs
  • 1 cup sugar
  • 1 cup (125 g) butter
  • 4 Tbsp (50 ml) sunflowers oil
  • 1 pinch salt
  • 1 pinch baking soda

Preheat oven to 325 °F (160 °C). 
Put your diced zucchini in a bowl and add eggs, salt and baking soda to them. Mix with a spoon until blended.
Melt butter on top of the stove until clarified and mix with the sunflowers oil. Grease well your baking tin. Layer one sheet of phyllo into the tin and sprinkle some of the melted butter. Put another layer above. Spread some of the zucchini-eggs mixture, some sugar and some butter. 
Repeat with the remaining phyllo and the mixture following the same patter - you should butter every single sheet of phyllo and the zucchini-eggs mixture and the sugar is onto every second layer of dough. 

Put the last two sheets of phyllo and brush with the remaining butter. This will prevent drying during the baking and will ensure the golden crust.
Cut into squares and bake for 40 minutes until the top of the phyllo pie gets golden and crisp. 

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