We had a vegetable garden in Wellington, and we had many zucchinis in summer. I was looking for a way to use a lot of zucchinis. You can use spinach or silverbeet (Chard) instead.
Ingredients
1-2 sheets of Frozen puff pastry
600g of zucchini
200-250g of ricotta cheese
80g of feta cheese, chopped
2 eggs
2-3 spring onions, chopped *Or 1 Japanese leek, or 1/2 Leek
Italian herb
1 grab of roasted pine seeds
salt and pepper
Instruction
1. Grate zucchini roughly, sprinkle salt, and squeeze out the water inside.
2. Preheat oven at 180C.
3. Take a frozen puff pastry out from a freezer. If it is too warm, keep it in a fridge.
4. In a large bowl, mix ricotta, feta cheese, and 1 egg. Then add grated zucchini and chopped spring onion, and mix.
5. Add salt and pepper as you like, Italian herb, roasted pine seeds.
6. Cut puff pastry as you like, it could be round or square. You can use your favorite baking tin. Make sure you have 2 with the same size. (base and cover)
7. On the pastry for the base, pour the filling from step 5, and cover with the other sheet of pastry.
8. Brush the top surface with whisked egg.
9. Bake for 30 mins at 180C, then turn up to 200C to get a nice golden colour for 10 mins. Keep checking the colour, and if it becomes too dark, turn down the temperature.
10. Rest 15 mins.