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Zucchini-And-Basil Filo

Zucchini-and-Basil Filo recipe image
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 saut&# 195;©ed 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 170.9
Dietary: 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
  • 1/2 package Frozen filo pastry
  • 6 md Zucchini
  • 1/2 teaspoon Salt
  • 3/4 cup Pine nuts
  • 2 tablespoon Virgin olive oil
  • 1 small Red onion
  • 2 cloves Garlic
  • 1/2 cup Chopped basil
  • 3 tablespoons Parsley, minced
  • 1/4 cup White wine or water
  • 2 large Eggs
  • 2/3 cup Parmesan, grated
  • 3 oz Feta cheese, crumbled
  • 8 tablespoons Unsalted butter, melted
  • 1 teaspoon Black pepper, freshly ground
Directions
  1. 1
    Preheat the oven to 400°F (200°C).
  2. 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. 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. 4
    Place the salted zucchini in a clean kitchen towel and squeeze firmly to remove all excess moisture.
  5. 5
    Spread pine nuts on a baking sheet and toast in the oven for 5-8 minutes until golden. Remove and chop finely.
  6. 6
    Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for about 2 minutes until softened.
  7. 7
    Add the drained zucchini to the skillet. Season with black pepper and cook for another 4 minutes.
  8. 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. 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. 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. 11
    Repeat layering filo sheets, brushing each with butter, until you have used about half of the sheets.
  12. 12
    Sprinkle half of the toasted pine nuts over the filo layers.
  13. 13
    Spread the zucchini filling evenly over the pastry.
  14. 14
    Layer the remaining filo sheets over the filling, brushing each sheet with melted butter.
  15. 15
    Sprinkle the remaining pine nuts over the top layer.
  16. 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. 17
    Bake for 40-50 minutes, or until the pastry is deep golden brown and crisp.
  18. 18
    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 350°F 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.

Keywords: zucchini, filo, pastry, greek, appetizer, basil, vegetarian, baking, pine nuts, olive oil, feta, parmesan, onion, garlic, herbs, party food, crispy
Read it online: https://www.chefs-mate.com/recipe/zucchini-and-basil-filo-2/