This elegant yet rustic Zucchini-and-Basil Filo is a delightful appetizer that balances crispy, buttery pastry with a moist, herbaceous filling. The zucchini is grated and sautéed with red onion, garlic, and fresh basil, then bound with eggs and cheeses for a rich texture. Layered between delicate sheets of filo dough, it bakes into a golden, flaky masterpiece. Ideal for summer gatherings, potlucks, or as a sophisticated starter, this dish brings vibrant Mediterranean flavors to your table. ItâÂÂs versatile enough to be served warm or at room temperature, making it perfect for entertaining.
Zucchini-And-Basil Filo
Description
This elegant yet rustic Zucchini-and-Basil Filo is a delightful appetizer that balances crispy, buttery pastry with a moist, herbaceous filling. The zucchini is grated and sautéed with red onion, garlic, and fresh basil, then bound with eggs and cheeses for a rich texture. Layered between delicate sheets of filo dough, it bakes into a golden, flaky masterpiece. Ideal for summer gatherings, potlucks, or as a sophisticated starter, this dish brings vibrant Mediterranean flavors to your table. It's versatile enough to be served warm or at room temperature, making it perfect for entertaining.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Remove the filo pastry from the freezer and let it thaw to room temperature while preparing the filling. Keep the sheets covered with a damp kitchen towel to prevent drying.
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Grate the zucchini using the large holes of a box grater or in a food processor. Toss with 1/2 teaspoon salt and let sit for 30 minutes.
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Place the salted zucchini in a clean kitchen towel and squeeze firmly to remove all excess moisture.
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Spread pine nuts on a baking sheet and toast in the oven for 5-8 minutes until golden. Remove and chop finely.
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Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for about 2 minutes until softened.
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Add the drained zucchini to the skillet. Season with black pepper and cook for another 4 minutes.
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Stir in minced garlic, chopped basil, minced parsley, and white wine (or water). Cover and cook for 3-4 minutes. Remove from heat and let cool slightly.
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In a bowl, beat the eggs. Stir in grated Parmesan and crumbled Feta cheese. Fold in the cooled vegetable mixture. Check seasoning and adjust if needed.
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Brush a 9x13-inch baking dish with melted butter. Lay one sheet of filo pastry in the dish, trimming if necessary. Brush with butter.
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Repeat layering filo sheets, brushing each with butter, until you have used about half of the sheets.
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Sprinkle half of the toasted pine nuts over the filo layers.
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Spread the zucchini filling evenly over the pastry.
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Layer the remaining filo sheets over the filling, brushing each sheet with melted butter.
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Sprinkle the remaining pine nuts over the top layer.
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Using a sharp knife, cut the assembled pastry into 3-inch squares, then cut each square diagonally to make diamonds. Ensure you cut through all layers.
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Bake for 40-50 minutes, or until the pastry is deep golden brown and crisp.
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Let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 170.9kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 2489.8mg104%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 2.7g11%
- Sugars 8.9g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Filo Pastry Handling: Work quickly with filo pastry as it dries out easily. Keep unused sheets covered with a damp towel at all times. If the butter begins to congeal while brushing, reheat it gently.
Make Ahead: You can assemble the pastry up to a day in advance. Cover tightly with plastic wrap and refrigerate. Let it sit at room temperature for 20 minutes before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 10-15 minutes to restore crispiness.
Variations: For a vegan version, omit the eggs and cheeses, and use olive oil instead of butter for brushing the pastry. You may add nutritional yeast for a cheesy flavor.
Ingredient Note: The original ingredient list included only a subset of items. This recipe includes all ingredients mentioned in the directions (garlic, basil, parsley, wine, eggs, cheeses, butter) for a complete and accurate preparation.
