Yufka Dough Casserole with Feta Cheese and Zucchini
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 sheets pastry (Yufka-), 400 g, rectangular or oval
- 700 g zucchini
- Chilli flakes, or fresh red chilli pepper (s)
- 2 cloves garlic
- Olive oil, for frying
- 1 small Can (s) tomato (s), chunky (400 g)
- 1 teaspoon, leveled cumin, ground (to taste)
- salt and pepper
- 2 egg (s)
- 1 egg yolk, for brushing
- Olive oil, for brushing
- 150 g yourt, (5% fat)
- 1 bunch parsley
- 250 g feta cheese
- Oil, for the baking dish
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and dice it. If necessary, wash and core the chilli peppers, peel the garlic. Roll both dice.
- Sauté zucchini, chilli, garlic and tomatoes in a little olive oil for 5-10 minutes. Season to taste with cumin, salt and pepper.
- Whisk 2 eggs each with yogurt and pepper. Preheat the oven to 160 degrees. Wash and chop the parsley. Cut the feta cheese into small cubes.
- Place 2 sheets of pastry in an oiled square baking dish, brush on top with a little oil. Spread half the amount of zucchini, cheese, chopped parsley and yogurt mixture on top. Cover with 1 sheet of pastry and lightly oil again. Spread the remaining ingredients on top. Cover with the remaining 2 sheets of pastry. (If the pastry sheets are possibly too big, simply bend them so that they fit into the baking dish.) Mix the egg yolks with a little olive oil and brush the surface of the pastry with it.
- Bake the casserole in the oven on the middle rack at 160 degrees for 40 minutes, until the mixture is firm and the surface is already golden brown.
- After baking, cut into 4 pieces and serve.
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