Carrot and Zucchini Pie
4 sheets of phyllo dough
Ingredients for the Filling
1 cup dried cranberries
- 250 gr. white cheese
- ½ bunch of dill
1 teaspoon of chili flakes
Salt
3 eggs
- 100 gr. butter
2.5 cups of milk
Grate the carrots and zucchini. Place your wok on the stove and heat the olive oil. Add the zucchini (after squeezing out the excess water) and begin to sauté. Once the zucchini is sautéed, remove it to a plate.
Add 2-3 tablespoons more olive oil to your pan and heat it. Add the grated carrots and begin to sauté. Once the carrots are lightly caramelized, add the cranberries and zucchini and stir.
Transfer the prepared mixture to a mixing bowl and let it cool slightly. Then add the crumbled feta cheese, finely chopped dill, red pepper flakes, salt, and black pepper and mix well.
In a separate mixing bowl, combine the eggs, melted and cooled butter, and milk.
Tear one of the phyllo sheets into pieces and place it in the filling. Pour two ladlefuls of the liquid mixture over the zucchini mixture and stir. Spread two layers of phyllo dough in a greased rectangular baking dish, creating slight pleats so that the edges hang over the sides. Brush with the liquid mixture and place the remaining phyllo sheet on top in the same way. Spread the filling and begin to fold the edges over. Brush each layer of phyllo dough with the liquid mixture and seal the entire pastry. Bake in a preheated oven at 180 degrees Celsius for 45-50 minutes.
