Make two batches of this delicious pancetta, zucchini & feta filo pie and dinner will never be far away.
Ingredients
- Melted butter, to grease
- 1 tablespoon olive oil
- 120g pancetta slices, chopped
- 2 large zucchini, trimmed, coarsely grated
- 10 sheets filo pastry
- 80g butter, melted
- 6 eggs, lightly whisked
- 3/4 cup thickened cream
- 200g feta, crumbled
Method
- Step 1Preheat oven to 180°C. Grease a round 22cm springform pan with butter.
- Step 2Heat the oil in a large frypan over medium-high heat. Cook pancetta and zucchini, stirring, for 5 minutes or until any liquid has evaporated and the zucchini is soft. Set aside to cool slightly.
- Step 3Meanwhile, cover filo sheets with a dry tea towel, then a damp tea towel to stop them drying out. Brush a filo sheet with melted butter. Fold in half crossways. Place over base and up sides of the pan, allowing the side to overhang. Repeat with 9 more filo sheets, overlapping, to line the pan completely.
- Step 4Whisk eggs and cream. Stir in the pancetta mixture and feta. Season with pepper. Pour into the prepared pan. Fold the overhanging filo back over the egg mixture. Place the pan on a baking tray. Bake for 1 hour 10 minutes or until the filling is just set. Set aside in the pan for 4 hours to cool.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1677 kj
Energy
32g
Fat Total
17g
Saturated Fat
1g
Fibre
17g
Protein
235mg
Cholesterol
922.1mg
Sodium
2g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Allow 4 hours to cool.
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: (N/A)
- Publication: Taste.com.au
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