Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 medium zucchini, trimmed
- 1teaspoons salt
- 5milliliter virgin olive oil spray
- 1 lemon, rind finely grated
- 1 lemon, cut into wedges (to serve)
- 2tablespoons parmesan, finely grated
- 4 sheets filo pastry
- 1 1/2 cup low fat ricotta
- 2 eggs, whisked
- 1/2 cup dill, sprigs finely chopped
Nutrition per serving
1030kJ
Protein
15.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Grease 4 metal pie tins.
Step 2 of 4
Lay 1 filo pastry sheet on the bench. Spray both sides with olive oil spray. Cut pastry in half to make 2 square pieces. Cut each piece into 4 equal squares and stack them on top of each other, angling alternate pieces to make a flower-like shape. Press into a pie tin. Repeat with remaining filo sheets.
Step 3 of 4
Grate zucchini and place into a colander. Sprinkle over salt. Stand for 10 minutes. Squeeze as much liquid as possible from the zucchini and place into a bowl.
Step 4 of 4
Add ricotta, eggs, dill and lemon rind. spoon into pastry shells. Place tins onto a tray. Sprinkle over parmesan. Bake for 25-30 minutes or until pastry is golden and filling has set. Serve with extra dill and lemon.
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