Delicious crinkle pie with zucchini that gives its sweetness for an amazing flavor and its moisture for a juicy filling. Simple and quick, it’s an easy solution for any time of the day.

Ingredients

• A packet of phyllo pastry sheets
• 3 medium size zucchinis
• 3 eggs
• 1 cup of olive or seed oil
• 250 g crumbled feta cheese
• 150 g grated cheese for the surface
• 1/2 cup of finely chopped dill
• Salt and pepper
• A little butter for the pan

Regarding the grated cheese, you can combine whatever cheeses you like or find. This time I used regato and mozzarella. Also, you can increase or decrease the amount of cheese, according to your preferences.

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Preparation

Grate the zucchinis, add a little salt, mix and leave them in the colander for half an hour.

As the phyllo sheet is rolled up, cut it into 2 cm strips. Open them and put them in a bowl.

When half an hour has passed, squeeze grated zucchini to remove excess moisture and put them in the bowl with the phyllo sheet.

Add the oil, eggs, feta cheese, salt and pepper. Mix very well to get all the phyllo wet.

Butter your pan and spread the mixture inside.

Bake in a preheated oven at 180C for about 45 minutes until the surface starts to take on color.

Remove the pan from the oven and spread the grated cheese on the surface.

Bake for another 15 minutes depending on the oven and the cheeses, until the surface begins to brown.

The butter in the pan gives a very nice crust to our pie and of course, extra deliciousness.

Enjoy!

Nanà…