This pie, made by blending grated zucchini with cheese and egg and spreading it between layers of yufka, results in a light and hearty breakfast dish when baked in the oven. It's sliced and served hot or warm.
Mix the grated zucchini with cheese, egg, and dill, then season with salt.
Arrange the greased phyllo sheets one by one on the bottom of the tray.
Spread the filling evenly over the phyllo sheets and cover with the remaining sheets.
Drizzle oil on top and bake in a preheated 190-degree oven until golden brown on top.
Important: Be sure to squeeze and drain the grated squash thoroughly, or the pie can get watery and fall apart while baking. Allergens: contains wheat (gluten), milk and dairy, egg.
Adding a few sprigs of fresh mint to the squash gives the tart a refreshing aroma.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.