I came across this recipe and I knew I had to make it. I made it one day when my mum came over for dinner, we loved it, but I wanted to make some changes. So when I had my sons birthday party recently I made it again with my changes and I loved it even more, my guests loved it to.
The filling is delicious, taste before assembling, I season it with pepper only, as feta is salty, but if you feel it needs salt, add some. I use a combination of ricotta and feta as I have tried one previously with just feta and it was horribly salty and unpleasant to eat, the addition of ricotta makes it so much better.
Now I have never been game to make my own filo pastry, so this recipe uses store bought, and although not as amazing as homemade dough, it is pretty darn good.
You can use butter instead of oil for the brushing of the tray and for brushing on the filo pastry, if you prefer.
I like to use Antoniou filo pastry as it isn't frozen, but use whatever brand you love. You may want to count your pastry sheets as you need 8 sheets for the base, 3 sheets for the top and the zucchini mix needs to be distributed between the remaining sheets.
Please don't buy tubs of ricotta cheese, it really does need to be fresh, it has a better flavour and texture.
You can use a baking dish, if you don't have a large tray. The pita will just be thicker, but it still works and it is still tasty.
So if you are having a Meat Free Monday, or a party or a light lunch, whatever the occasion, give this pita a try, you'll love it.
1 x 375g packet Antoniou filo pastry
Sunflower oil, to grease pan
300g fresh ricotta cheese
200g feta cheese
3 zucchini, grated
1/3-1/2 cup Greek yoghurt
white pepper, to taste
100ml sunflower oil
200ml Greek yoghurt
200ml mineral water
1/2 teaspoon salt
Make the filling: Grate your zucchini, sprinkle with a little salt and squeeze out excess liquid, discard liquid.
Place the zucchini in a large bowl, add the ricotta and crumbled feta, season with pepper. Give it a good mix, to combine. If the mixture looks too crumbly and needs to be loosened up a bit, add some of the yoghurt, one tablespoon at a time, until it looks moist, but not wet.
Use a rectangular tray, brush oil onto your baking tray.
Lay 8 sheets of filo pastry on the bottom of your tray, making sure each one is oiled lightly. Try to arrange your sheets so that they overflow from the sides of the baking tray.
Scatter over some of the zucchini mixture, it can have small lumpy bits and it doesn't need to cover the entire surface. Add another sheet of filo pastry, slightly ruffled, it doesn't have to be straight, this creates pockets of air making it more fluffy. Brush with a little oil.
Add more of your zucchini mix, continue this layering process until there is no more mixture left, making sure you have 3 sheets of pastry left.
Fold the overhanging filo from the outside inwards. Now layer the final 3 sheets, tucking in the ends, sealing your pita completely.
Make the topping: In a large jug add the eggs, oil, yoghurt, mineral water and salt. Whisk together until it is well combined.
Preheat your oven to 180C/160C fan forced.
Now you need to slice the pita up carefully into your serving sizes, I generally cut it up into 6 or 8 pieces. You need to do this so it is easier to serve later and also it will allow the topping to sink into the pita and spread through the layers.
Carefully pour the topping all over the pita, it needs to cover it completely. Use a spoon or a knife to spread it out so that the topping is spread evenly and sinks into the slices, not just sits on top. Allow the topping to soak into the pita for 30 minutes.
After 30 minutes, place in your preheated oven and bake for approximately 1 hour, making sure the top and bottom are golden.
Pin it: www.pinterest.com.au/pin/399413060696986163/