Friday, July 21

Zucchini and Basil Filo with Pine Nuts

Unfortunately, this is probably the best picture I have of the Zucchini and Basil Filo I made last night for dinner. There on the right, Auna is grabbing one.

Last night Alison, Auna, Jake, Craig and my mom came over for dinner before we went to see Tim Cumming's dance piece in the Now Festival, which is worth a post for itself. At any rate I made a few things out of the Greens cookbook and promised I'd share the recipes here, which I will, over the next few days. Here goes:

Zucchini and Basil Filo with Pine Nuts


1/2 package frozen filo dough
5 to 6 medium zucchini (or 1/2 zucchini and 1/2 summer squash)
1/2 tsp salt
3/4 cups pine nuts
2 Tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
1/2 cup chopped basil, loosely packed
3 Tbsp parsley, minced
1/4 cup white wine
2 eggs
1/3 cup Parmesan cheese, grated
3 oz feta cheese
3 Tbsp butter, melted and mixed with 3 Tbsp olive oil

Let the filo thaw for about 2 hours. Make sure it has come to room temp before unrolling.

Grate the zucchini, toss with the salt and set aside for 30 minutes.

Then drain and squeeze out the excess water. Preheat the oven to 350 F. Roast the pine nuts for 5 minutes, chop them finely and set aside.

Heat the olive oil in a large skillet and saute the onion until it begins to soften, about 2 minutes. Add the zucchini, season with pepper and cook for 4 minutes. Then add the garlic, basil, parsley and white wine. Cook covered for 3 or 4 minutes, and then remove from heat.

Beat the eggs, stir in the cheese and then add the cooked veggies. Check for seasoning.

Brush a baking sheet with the butter/oil mixture and lay down a sheet of filo. Brush that with the butter/oil and lay another layer. After three layers, sprinkle with 1/4 of the nuts. 3 more layers of filo and then layer the cheese/veggie mixture. cover this with three layers filo, a layer of pine nuts and 3 final layers of filo. Cut into 3 inch squares and then diagonally.

Makes 2 sheets of triangles or about 32 triangles.

***This recipe is Auna and Alison approved***

A note about the filo:
It seems like a lot of people are freaked out when it comes to using filo. The truth is that it's just about the easiest pastry thing you can make. Seriously. WAY easier than a pie crust even. Here's the trick: keep it moist! When you have the filo unrolled and laying out, cover it with a piece of wax paper and cover that with a clean damp kitchen towel while you're arranging layers. If you let it get dried out it will get papery and crumbly and become a pain. Likewise, if you put the damp towel directly on the dough it will often get mushy and the sheets will cling together. Otherwise, it's just a matter of layering with butter, which is always a good thing (for you tastebuds, if not for your thighs.)

ps. bake the whole thing for 30-40 minutes or until it's golden and crisp.


robin andrea said...

That's a great recipe. Sounds delicious. I can't tell how long to bake it for, though.

Al said...

It was yet another great meal, Ash! Thanks again for a fantastic evening. Applause to Tim et al for providing the fabulous entertainment!

Ash said...

Oops...I did forget to mention how long to bake it for. 30 - 40 minutes or until the filo is golden and the top layer crisp.

auna said...

Thanks for having us over! This was fantastic, and I don't even like squash as a rule.

Also, I thought you might be interested in this:
I haven't perused it, but it looks entertaining.