Zucchini and Basil Filo Recipe
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zucchini and basil filo preparation
recipe type: free appetizer recipes
recipe preparation: bake
1/2 pk frozen filo pastry
- (loosely packed)
6 md zucchini
3 tb parsley, minced
1/2 ts salt
1/4 c white wine or water
3/4 c pine nuts
2 eggs
2 tb virgin olive oil
2/3 c parmesan, grated
1 sm red onion
3 oz feta cheese, crumbled
- diced into 1/4-inch pieces 8
tb unsalted butter; melted
pepper
- (or a mixture of
2 garlic clove; minced
- butter and olive oil)
1/2 c chopped basil
ingredients for zucchini and basil filo recipe
free recipe zucchini and basil filo
cooking temperature:
recipe serves: 6
preheat oven to 350f. Remove filo pastry from freezer and let it come to room temperature while you prepare the filling. Unfold the dough, and cut the stack of sheets in two. Whether or not you’re making just one recipe, refold half the dough, and wrap it in plastic. It can either be refrozen or retained for a couple of days in the refrigerator. Cover the sheets to be employed with a sheet of waxed paper covered successively with a damp kitchen towel, to keep them from becoming dry and brittle. Grate the zucchini on the big holes of a hand grater or in a feed processor. Toss with the salt and set isolated for 30 minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the pine nuts for 5-to-8 minutes in oven, chop them finely, and set them isolated. Heat the olive oil in a large skillet and saute the onion until it set when it comes to to soften, when it comes to 2 minutes. Add the zucchini, season with freshly ground black pepper, and cook another 4 minutes; then add the garlic, basil, parsley and white wine or water. Cover for 3 to 4 minutes, and remove from heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay a sheet of filo pastry with butter, or mixture of butter and olive oil, and carry on buttering and layering, until you have employed half the sheets. Scatter half of the chopped pine nuts amongst various of the layers. Brush the top layer with butter and spread the filling over it. Carry on layering the rest of the pastry sheets. Whether or not the butter set when it comes to to congeal, reheat it so it spreads easily. Cut the accumulated pastry into 3-inch squares, then into diamonds, making certain you cut through all the layers; refrigerate the pastry whether or not you wouldn’t be baking right away. Bake in a preheated 400f oven for 40 to 50 minutes, or until browned. Serve the pastries warm from the oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo pastry. Deborah madison – prodigy guest chefs cookbook
Tags: A Recipes, Free Recipes, Recipe
