Zucchini Pie with Greek Feta

Zucchini Pie with Greek Feta
Rich in flavor and ingredients savory pies are the basis of Greek cuisine. The pumpkin pie became favorite and delicious meal. Spicy feta cheese, fresh zucchini, sweet carrot, leek, green onion and herbs are combined into a crispy, 'village' style fillo pastry for necessary rustic texture, sprinkled with plenty of sesame. The difference is the addition of a soda soft drink can, which makes it incredibly fluffy, light, airy.
It is unlikely to last more than a day even if it seems huge! It is done to fill hungry stomachs. The day this was served was a busy day, dedicated to painting and the appetite opens by working.
Yours!
work: 45′ time: 1h:30′ easy:

Zucchini Pie with Greek Feta

Ingredients (15 pieces)

  • 500 g (1.1 lbs) commercial 'village' style fillo pastry, round (~12 phyllo)
  • ~700 g (1.5 lbs) zucchnini grated on coarse hand grater
  • 350 g (12.3 oz) crumbled feta cheese
  • 1 large onion grated in blender
  • 4-5 green onions chopped
  • 2 leeks, sliced
  • 3 carrots in coarse grater
  • ½ bunch chopped dill
  • ½ bunch chopped parsley
  • 150 g (5.3 oz) olive oil
  • 3 large eggs of 4 medium
  • 330 ml (11.2 floz) soda water schweppes
  • sesame
  • salt, pepper, turmeric, chili flakes at will
In a large deep skillet, and over high heat, add half the olive oil to heat and add the grated zucchini as they rub without straining. Often stir and saute for 5'.
Add onions, fresh and dried, and mix gently to saute them too.
Gradually add the leeks and carrots. Stir to mix the vegetables together. You don't overcook.
You withdraw the skillet from the heat and add the herbs, turmeric, pepper, chilli flakes and salt in moderation because feta is salty. Let the skillet aside to cool its content. Last add the feta cheese. Mix.
With the remaining oil grease a large round 40cm (1.3 ft) baking tray and invest with greaseproof paper, and this you oil.
You measure leaves the pack and count two for the base and two for finishing. All the rest will be put into the pan with intermediate filling layer alternately.
Grease the first two cards and put them at the base of the pan. Pour spoonfuls of stuffing scattered.
Continue in the same way, placing sheet, oiled, alternately filling in all layers. Cover the patty in the last 2 leaves well oiled. Scribe radially into large pieces, not deep nor detach completely the ends of sections of the pie.
In large bowl pour as much oil left over from the oiling of leaves, break the eggs and put them in the bowl, finally add the soda. Mix well.
Pour the egg mixture, very carefully and from a low height, onto the patty perimeter and center in the entire surface.
Almost immediately it will be absorbed by all the leaves. Sprinkle with plenty sesame, plenty.
Bake in preheated oven at 200°C (392°F, Gas: 5.7) for ~ 40'-50 '. Cooked and golden brown evenly. Half the time you lower the oven temperature to 180°C (356°F, Gas:4.2) and the pan a rack. When red on the edges, at perimeter, is ready.
Zucchini Pie with Greek Feta Μπουρέκι με Φύλλο Χωριάτικο

Zambia Sifaki