I was actually planning to write this blog post yesterday. But I got extremely angry about something (completely irrelevant) and I spent the entire day trying to calm myself down. So here the recipe comes today instead.
This “pastry” is much more different than what I always do, especially with phyllo dough. Normally, there are always a few layers of phyllo, in rectangle shape or rolled or triangle or something, and then in between, a type of filling.
In this pastry, I used phyllo dough pieces torn by hand and mixed them together with other filling ingredients. The only thing you should be careful about is not to have all or many of the phyllo pieces at one place but have them spread inside the filling evenly.
The phyllo pieces mixed within the other ingredients give the pastry a dense texture. The slices are perfectly cut and the addition of cheese, especially sprinkled on top, gives a nice crispiness.
The pastry does not take long to prepare. The part that takes the longest time I think is grating the vegetables. Other than that, it’s very simple. Enjoy your pastry with tea or coffee, or as a main dish with a light salad for lunch or dinner.
(baked in 25x35cm pan, makes 12 big slices)
1 dl (or 1/3 cup + 4 tsp) vegetable oil, plus a bit more to grease the pan
2 dl (or 3/4 cup + 4 tsp) milk
3 large zucchini, grated and excess water drained (I just squeezed by hand to get rid of excess water)
3 large carrots, grated
2 dl (or 3/4 cup + 4 tsp) grated cheddar
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1 tsp red pepper flakes (you can add more if you want it spicier)
10 sheets of phyllo
1.5 dl (or 1/2 cup + 2 tbsp) grated parmesan
1. Preheat the oven to 200C. Grease a 25x35cm oven dish and put aside.
2. In a large mixing bowl, put eggs, oil and milk and whisk well.
3. Fold zucchini and carrot.
4. Add ingredients from grated cheddar to red pepper flakes in the list above to the mixture and fold well.
5. Tear phyllo sheets by hand into 4-5 pieces and add to the mixture. Fold them all well. Make sure that phyllo sheets are evenly distributed.
6. Transfer the mixture to the greased pan. Smoothen the surface with a spatula. Bake the pastry for 30 minutes in the medium rack of the oven.
7. Take the pastry out and spread the grated parmesan on the surface to cover it all. Put it back in the oven and bake for at least 10 more minutes or until the parmesan starts to brown. When ready, take the pastry out of the oven and let it cool for about 20 minutes at least, before slicing and serving. Enjoy with tea or coffee as an afternoon snack, or with a light salad as a main dish.