A mix of spinach, leek and zucchini is layered between thin sheets of dough with very little oil and baked, making for a light pastry. Baking instead of frying adds a low-calorie option to the brunch table.
Cook the spinach, leek and grated zucchini in olive oil until soft, then let it cool.
Mix the cooled vegetables with the egg to finish the filling.
Lightly moisten the filo sheets with milk and a little olive oil, scattering the filling between the layers as you arrange them on a baking tray.
Bake in an oven preheated to 190°C until the top turns golden, about 15 minutes.
Do not over-moisten the sheets; too wet and they stay doughy instead of crisping in the oven. Allergens: contains gluten (filo), egg, milk and dairy.
Do not skip squeezing the zucchini's liquid out well, or the filling turns watery and softens the layers between the sheets.
Admin DadaGastro · verified in test kitchenYufkaları nemlendirirken elimi biraz ağır kullanmış olmalıyım, fırından çıkınca alt katlar hamur gibi kalmış çıtırlaşmamıştı. Üst katlar güzel kızarmıştı ama genel doku beklediğim gibi olmadı.
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