5 soup spoons olive oil for the filling and extra olive oil for the sheets
2 eggs (of which I hold one yolk to polish the pie sheet)
2 soup spoons flour or 3 soup spoons thin semolina
Ready pie sheet of your choice or better yet yours
Preheat the oven for 30-40 minutes at 170o C. Beat the zucchini in the blender, without making it paste and let it drain for about 30 minutes with a little salt (Step 1). As time goes by, we prepare the first mix of ingredients that contains the zucchini with the flour, well blended. The second mix of materials contains all the other materials (Step 2). I gather the 2 mixes together to prepare the filling (Step 3).
I lay 3 sheets on the bottom of the pan and grease them with
olive oil in between. Pour half the filling and continue with another 2-3
sheets of oil. I place the rest of the stuffing and put the last 3 sheets back
together, again greased with oil. So, I have a pie with 2 layers of filling.
For those who are fond of thick filling, they can lay the 3
sheets on the bottom of the pie, then throw all the stuffing and cover it with
the remaining 3 sheets. Here too the pie sheets should be slightly oiled with
each other. Now, our pie has a thick layer of filling.
Finish the pie by polishing the top pie sheet, where I spread the egg yolk that I have dissolved in a small amount of water and sprinkle lightly with oil (Step 4).
Bake at 170-180 o C for about 45 minutes or until gets golden-brown (Step 5).
Bon appetite! (Step 6)
By post your comment in our blog, you agree to store your personal information on the basis of the new European General Data Protection Regulation (GDPR) on how to manage the personal data of EU residents.
Login to add this listing to your wishlist