We were plagued by the stomach bug this week! Yuck! We spent four days miserable and trying to keep up with the laundry and the diapers. This winter has been particularly hard with the sicknesses and the 7+ feet of snow in a matter of two weeks. So, I needed a fresh meal that didn’t consist of soup or meat. I wanted something fresh and clean. So, I decided to go around the Mediterranean for this week’s recipe.
Macedonia was the home of Alexander the Great (not Greece) and Mother Theresa. This week, I found a recipe for a cool looking filo pie. I love eating filo, I don’t have the same feelings about working with it. I think I may venture into the making of it for this European challenge, but I am not making any promises. Zucchini Swirl Pie (adapted from greek-recipe.com)
1 pkg filo pastry
1 large onion, sliced and caramelized
2-3 zucchini, grated
1/2 cup cooked grain (rice, quinoa, barley)
1/2 cup feta cheese
1/4 cup dill, chopped
1/4-1/2 cup butter, melted
salt and pepper
1. Put the grated zucchini and 1/2 tsp salt into a strainer and let it sit on a plate for 1 hour. Use a clean towel and wring out as much water as you can from the zucchini.
2. Preheat oven 375F/180C.
3. Mix together caramelized onion, zucchini, grain, feta, dill, eggs, nutmeg, salt and pepper.
4. Grease a cake tin or pie plate with melted butter. And create a work station. Unravel the filo pastry and have the butter and zucchini mix next to you.
5. Brush first sheet of filo with butter. Add 1/3 cup of zucchini mix to the shorter end of the sheet and roll it up like a log.
6. Starting with the perimeter of the dish, wrap the log around the side.
7. Repeat step 5 and continue wrapping the logs inward.
8. Brush the whole thing with butter.
9. Bake for 1 hour until golden brown and crispy.
Edwyn loved this. I couldn’t cool pieces for him fast enough. David and I were also big fans of this. David said it was like quiche and spanakopita mixed together which is always a winner in our house.
Where to next?