Pastries and dough-based dishes
This light yet satisfying breakfast pie is made by mixing grated zucchini with cheese and eggs, spreading the filling between layers of phyllo, and baking until golden. Slice and serve warm or at room temperature.
Mix the grated zucchini with the cheese, eggs, and dill, then season with salt.
Layer the oiled phyllo sheets in the bottom of the baking pan.
Spread the filling evenly over the phyllo, then cover with the remaining sheets.
Drizzle cooking oil over the top. Bake in an oven preheated to 190°C / 375°F until golden.
Important: Squeeze and drain the grated zucchini thoroughly, or the pie may become watery and fall apart as it bakes. Allergens: Contains wheat (gluten), milk/dairy, and eggs.
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