Turkish Zucchini and Feta Phyllo Pastry

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Turkish home-cooking classic, this flaky phyllo pastry is layered with a savory filling of grated zucchini, crumbled feta, fresh dill, and green onion. Crisp and golden on the outside, tender and herby within, it is perfect for breakfast, afternoon tea, or a light lunch with a bowl of plain yogurt.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 3 gSugar
• 12 gProtein
• 720 mgSodium
• 320 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the filling

• 3 medium zucchini (about 1.5 lb / 680 g), grated
• 1 tsp fine salt, for drawing out moisture
• 1 cup crumbled feta cheese (about 150 g)
• 1/2 cup chopped fresh dill, packed
• 3 green onions, finely sliced
• 2 large eggs, lightly beaten
• 1/4 cup plain whole-milk yogurt
• 1/4 tsp freshly ground black pepper

For assembly

• 1 lb (450 g) package thin phyllo dough, thawed overnight in the fridge
• 1/2 cup (115 g) unsalted butter, melted
• 2 tbsp olive oil
• 1 tsp nigella seeds, for topping
• 1 tsp sesame seeds, for topping

Directions

1. Place the grated zucchini in a colander set over a bowl, sprinkle with 1 tsp salt, and let stand for 20 minutes to draw out moisture. Squeeze firmly in a clean kitchen towel to remove as much liquid as possible; this step is critical to prevent a soggy pastry.
2. In a large bowl, combine the squeezed zucchini, crumbled feta, chopped dill, sliced green onions, beaten eggs, yogurt, and black pepper. Stir gently until evenly mixed; set aside.
3. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) rectangular baking dish with the olive oil.
4. Unroll the phyllo and keep the stack covered with a slightly damp kitchen towel to prevent drying. Place 2 sheets in the prepared pan, brushing each lightly with melted butter, until you have used about half the package (roughly 8 sheets) to form the base.
5. Spread the zucchini-feta filling evenly over the buttered phyllo base, smoothing it gently to the edges of the pan.
6. Layer the remaining phyllo sheets on top in the same manner, brushing each with melted butter and finishing with a fully buttered top sheet. Drizzle any remaining butter over the surface.
7. Using a sharp knife, score the top layers into 12 squares or diamonds, cutting through the top phyllo to the filling but not all the way to the bottom. Sprinkle the nigella and sesame seeds evenly over the top.
8. Bake in the preheated oven for 30-35 minutes, until the pastry is deeply golden brown, crisp, and the filling is set and bubbling at the edges.
9. Remove from the oven and let rest for 10 minutes before cutting all the way through along the scored lines. Serve warm or at room temperature with plain yogurt or a simple cucumber-and-tomato salad.

Cook’s Notes

• Squeezing the grated zucchini thoroughly is the most important step; excess moisture will steam the phyllo and make the bottom layers soggy.
• For a more authentic flavor, substitute 2 tablespoons of crumbled Turkish beyaz peynir for part of the feta, or add a pinch of Aleppo pepper (pul biber) to the filling for gentle heat.
• If using thicker yufka sheets instead of standard phyllo, you will need only 3 to 4 layers total, brushed generously with butter on each side.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully in a 350°F (175°C) oven for 8 to 10 minutes to restore the crispness of the phyllo.
• For a neater roll-up version, brush each phyllo sheet with butter, spread a thin layer of filling along the short edge, and roll into a coil or cigar shape before baking at the same temperature for 25 minutes.

You might also like

European

Turkish Mixed Pickle

European

Layered Chicken and Rice (Capama)

European

Turkish Stuffed Mussels with Spiced Rice

European

Urfa Kebab