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Montenegrin Zucchini and Cheese Pie
Pita od Tikvica i Sira
A savory and light pie featuring grated zucchini and creamy cheese, encased in crispy phyllo dough. This versatile dish is perfect for breakfast, lunch, or a light dinner, offering a delightful balance of textures and flavors.
🧂 Ingredienser
- 2 medium Zucchini(about 700g, grated)
- 1 tsp Salt(for drawing out moisture)
- 500 g Fresh cow's cheese(crumbled or mashed)
- 200 g Sour cream
- 2 large Eggs
- 4 tbsp Sunflower oil(plus extra for greasing)
- 500 g Phyllo dough sheets(thawed according to package instructions)
- 2.5 dl Mineral water(for brushing layers)
- to taste Black pepper
👨🍳 Fremgangsmåte
- 1
Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible.
- 2
In a large bowl, combine the squeezed zucchini, fresh cheese, sour cream, eggs, and 4 tbsp of sunflower oil. Season with black pepper and mix well.
- 3
Preheat your oven to 220°C (425°F). Grease a baking dish.
- 4
Lay 2-3 sheets of phyllo dough in the baking dish, brushing each sheet lightly with oil. Spread half of the zucchini and cheese filling evenly over the phyllo.
- 5
Layer another 2-3 sheets of phyllo dough on top, brushing each with oil. Spread the remaining filling evenly.
- 6
Top with the remaining phyllo sheets, brushing each with oil and a little mineral water. You can arrange the top layers decoratively.
- 7
Bake for 30-35 minutes, or until the top is golden brown and crispy.
- 8
Let the pie cool slightly before slicing and serving. It can be served warm or at room temperature.
💡 Profesjonelle tips
- ✓Ensure the zucchini is well-drained to prevent a soggy pie.
- ✓If fresh cow's cheese is unavailable, feta cheese can be used, but adjust salt accordingly as feta is saltier.
- ✓For extra crispiness, you can brush the top layers generously with oil and mineral water.
- ✓This pie can be made ahead of time and reheated.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a handful of chopped fresh dill or parsley to the filling.
- Use store-bought pie crusts instead of phyllo dough for a quicker version.
- Incorporate a small amount of cooked spinach into the filling.