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Pancetta, zucchini & feta filo pie
Pancetta, zucchini & feta filo pie
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Whip up a tasty pancetta, zucchini, and feta filo pie for a quick and satisfying meal!
Ingredients:
  • Melted butter, to grease
  • 18.20 gm olive oil
  • 120g pancetta slices, chopped
  • 2 large zucchini, trimmed, coarsely grated
  • 10 sheets filo pastry
  • 80g butter, melted
  • 6 eggs, lightly whisked
  • 189.38 gm thickened cream
  • 200g feta, crumbled
Instructions:
  • Preheat the oven to 180°C and generously butter a 22cm round springform pan.
  • In a large frypan over medium-high heat, heat the oil until shimmering. Cook the pancetta and zucchini, stirring occasionally, for 5 minutes until the zucchini is soft and all liquid has evaporated. Let cool slightly before using.
  • Prepare the filo sheets by stacking them between a dry tea towel and a damp tea towel to keep them moist. Brush a sheet with melted butter, fold in half, and place in the pan, allowing the edges to hang over. Continue layering 9 more sheets with melted butter, overlapping them to line the pan entirely.
  • Beat together eggs and cream until smooth. Mix in the pancetta and feta. Season with pepper. Transfer the mixture into the prepared pan and fold overhanging filo back. Place on a baking tray and bake for 1 hour and 10 minutes, or until filling is just set. Allow to cool in the pan for 4 hours before serving.

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