A scrumptious, fluffy and mouthwatering puff pastry.
It is hearty, aromatic and very easy, a super delicacy.
Recipe ingredients
800 gr. Grated Zucchini
5 Fresh Onions Chopped
1/3 Bunch Dill Chopped
1/3 Bunch of Parsley Chopped
4-5 Diosmo Leaves Chopped
1 tbsp Salt
Pepper
1 tbsp Oregano
300 gr. Feta cheese
200 gr. Strained Yogurt
3 Eggs
80 gr. Olive oil
200 gr. G.O.H. flour
2 tbsp Bacon Powder
2 tbsp Olive oil for the pan
For the Overlay
150 gr. Grated Gruyère
Execute Recipe
Wash the zucchini and remove the stem
Spread a towel in a bowl, and rub on a coarse grater
Put 1 tbsp. salt, mix and let them drain for 10-15 minutes
We squeeze them well with the towel to remove their liquids
Put in the bowl 800 gr. Zucchini drained
5 Fresh Onions Chopped
4-5 Diosmo Leaves Chopped
1/3 Bunch Dill Chopped
1/3 Bunch of Parsley Chopped
Mix well
Add some pepper
1 tbsp Oregano
In another bowl, mix 3 eggs
80 gr. Olive oil
200 gr. G.O.H. flour
2 tbsp Bacon Powder
Mix until it becomes a thick cream
Add the cream to the bowl with the zucchini and herbs
Mix well to incorporate the ingredients
Pour 300 gr. feta cheese
200 gr. Strained yogurt and mix
Grease the pan with 2 tbsp. olive oil
Pour the mixture into a 30X35 cm pan.
Spread evenly over the entire surface
Sprinkle with 150 gr. grated gruyere
Bake in a preheated oven at 180°C for 40-45 minutes
Serve the pumpkin pie hot or at room temperature
If you try good luck