Instead of spinach try this zucchini (courgette) version. Impressive looking and absolutely delicious!
You will need about half a packet of filo pastry, defrosted and at room temperature. Grate 450g (1 lb) of zucchini using the large holes of a grater. Place it in a colander and sprinkle with ¼ of a teaspoon of salt. Let it sit for 20 minutes, stirring occasionally. After 20 minutes squeeze as much liquid out of the zucchini as possible to prevent soggy pastry. Place the drained zucchini in a medium bowl and add 6 chopped small green onions, ¼ of a cup of minced fresh dill, 225g (8 oz) of crumbled Greek feta, 85g (3 oz) plain Greek yogurt, 2 tablespoons of olive oil, 1 teaspoon of finely grated lemon zest. ½ a teaspoon of dried mint, ½ a teaspoon of salt and a generous amount if freshly ground black pepper. Stir to combine everything and, if possible, refrigerate for 20-30 minutes. Preheat the oven to 190ºC (375°F). Grease a 25cm (10”) pie dish. Unroll the filo pastry onto a clean surface. Mix some olive oil and melted butter in a bowl and brush this mixture onto a each sheet of pastry. Make a stack of 3-4 sheets and then overlap a second stack of 3 or 4 sheets so that you have a double length stack. Now place the filling all along one long side of the pastry sheets and roll into a very long sausage shape. Bring the pie dish close to the rolled pastry and carefully lift one end into the centre of the dish then continue to lift the rest to make a spiral that fills the dish. Brush the top with the mixture of oil and butter and sprinkle with sesame seeds and black onion seeds. Bake for about an hour until golden brown and crisp.
* adapted from Marilena’s Kitchen
michelle picker cooks 