Pumpkin Pie
Portion: 
Preparation: 
( 20 oy 4,30/5)
I love zucchini pastries and pastries as much as zucchini dishes. If you add some dill and cheese to it, you can get incredible flavors. It has been almost 2 months since I made this pastry, and when I decided to make it again for the evening today, I remembered that I forgot to share it with you. I immediately found the photos I edited and started writing the recipe. (Better late than never ;)
Those who do not like dill can use parsley or fresh mint. If there is no one at home, only zucchini and feta cheese will suffice.
If your white cheese is salty, I recommend adding salt after tasting the stuffing.
You can use a little bit of black pepper and red pepper, as this pastry is mild but very slightly bitter.
Love…
Ingredients for Pumpkin Pie Recipe
- 3 medium zucchini
- 4 pieces of dough
- 1 cup grated white cheese
- Half a bunch of dill
- 2 pieces of eggs
- 1 glasses of yoghurt
- Half a glass of oil
- Salt
- Red pepper
- Black pepper
How to Make Pumpkin Pie Recipe?
- Peel and grate the zucchini and strain the juice by squeezing in your hand.
- Finely chop the dill, mix it with the feta cheese and add it to the zucchini. Complete the filling by adding some salt and spices.
- For the yoghurt mortar, whisk the eggs, yoghurt and oil thoroughly.
- Spread the yoghurt mortar on the bottom of the pyrex or porcelain baking dish and spread the first phyllo with the edges out.
- Apply a little more mortar and place the second phyllo on the first phyllo with the edges still outside.
- Spread half of the stuffing you have prepared on the dough and spread it on each end of the dough with yoghurt mortar and fold it into the tray so that it covers the dough.
- Place the third phyllo dough and put all the stuffing with pumpkin on it, do the same thing you did for the second phyllo.
- Finally, apply yoghurt on the outer parts of the first phyllo and fold it inwards and spread the remaining yoghurt mortar on it.
- Bake in a preheated oven at 180 degrees until golden brown.
- Slice and serve while warm to avoid disintegration.
