Zucchini-And-Basil Filo

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Servings: 4 servings Difficulty: Advanced
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Crispy, golden Greek-style pastry parcels filled with savory zucchini and fresh herbs.
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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.

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Zucchini-And-Basil Filo

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 170.9
Dietary:
V Vegan

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Place the salted zucchini in a clean kitchen towel and squeeze firmly to remove all excess moisture.
  5. Spread pine nuts on a baking sheet and toast in the oven for 5-8 minutes until golden. Remove and chop finely.
  6. Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for about 2 minutes until softened.
  7. Add the drained zucchini to the skillet. Season with black pepper and cook for another 4 minutes.
  8. 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.
  9. 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.
  10. Brush a 9x13-inch baking dish with melted butter. Lay one sheet of filo pastry in the dish, trimming if necessary. Brush with butter.
  11. Repeat layering filo sheets, brushing each with butter, until you have used about half of the sheets.
  12. Sprinkle half of the toasted pine nuts over the filo layers.
  13. Spread the zucchini filling evenly over the pastry.
  14. Layer the remaining filo sheets over the filling, brushing each sheet with melted butter.
  15. Sprinkle the remaining pine nuts over the top layer.
  16. 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.
  17. Bake for 40-50 minutes, or until the pastry is deep golden brown and crisp.
  18. Let cool slightly before serving. Serve warm or at room temperature.

Nutrition Facts

Servings 4 servings

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.

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