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Buckwheat Pie With Zucchini

Buckwheat Pie With Zucchini

Ingredients

  • 500 g buckwheat phyllo
  • 500 g crumbled cheese
  • 2 medium zucchini
  • 1 teaspoon pork fat
  • 150 ml mineral water
  • 4 eggs
  • sea salt
  • sesame

Preparation

Peel zucchini and grate, salt a bit and leave ten minutes, then drain them well. Mix in a bowl cheese, eggs and mineral water and salt per your taste. Add zucchini in that mixture. Separate four phyllo sheets and leave on the side, and the remaining sheets roll and cut into stripes. Shake stripes so as not to remain stuck together and add them to the filling mixture. Grease Kugelhopf mold and sprinkle with sesame. The bottom and the sides cover with two phyllo sheets so the ends of the sheets so they fall over the edges of the mold. Pour prepared filling over them and cover with the remaining sheets and tuck the ends well. Sprinkle pie with a little oil and bake in preheated oven on 200 degrees about 40 minutes to get nice golden color.

Although this is non-restriction dish due to mixture of eggs and dairy product, you can enjoy in it also if you’re in restriction period, but not often, once in a month.

Buckwheat Pie With Zucchini

 

 

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