Recipe of Favorite Zucchini (courgettes) close pie

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zucchini (courgettes) close pie. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Zucchini (courgettes) close pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Zucchini (courgettes) close pie is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have zucchini (courgettes) close pie using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Zucchini (courgettes) close pie:

1. Make ready 700 grams zucchini (grated)
2. Make ready 2 large carrots (peeled and grated)
3. Get 1/2 bunch fresh spring onions (finely chopped)
4. Get 1/2 bunch dill (finely chopped)
5. Get 1/2 bunch parsley (finely chopped)
6. Take 1/2 onion (grated)
7. Make ready 1/4 cup extra virgin olive oil
8. Prepare 2 eggs (lightly whisked)
9. Make ready 400 grams feta cheese
10. Make ready 1 salt
11. Make ready 1 black pepper
12. Get 6 filo pastry sheets

Steps to make Zucchini (courgettes) close pie:

1. Preheat oven to 180oC.
2. Lightly salt grated zucchini and leave in a colander to drain their juices for 15 minutes. In the meantime, brush a 25cm x 25cm baking tray with some of the extra virgin olive oil.
3. Heat some of the olive oil in a pan but keep some aside for brushing the filo pastry sheets. Cook the grated onion and the finely chopped spring onions until transparent. Add the drained zucchini and grated carrots and cook for 3 minutes, until this mix looks slightly dry.
4. Leave aside this mix and let it cool for a while. Then add in the cooled mix, the whisked eggs, crumbled feta cheese, finely chopped parsley and dill, salt and pepper. Mix well until a homogeneous filling results.
5. Place the first three filo pastry sheets, each brushed with olive oil, concurrently on the baking tray. Then add the filling. Top the filling with the rest of filo pastries as earlier. Any excess of the filo pastry sheets should be pulled bownwards on the sides of the baking tray.
6. Pierce the top of filo pastry sheets with a fork and curve with a knife 9 equal squares. Bake for one hour.

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