Summary

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

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Instructions

1. Wash the zucchini and dice it. If necessary, wash and core the chilli peppers, peel the garlic. Roll both dice.
2. Sauté zucchini, chilli, garlic and tomatoes in a little olive oil for 5-10 minutes. Season to taste with cumin, salt and pepper.
3. 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.
4. 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.
5. 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.
6. After baking, cut into 4 pieces and serve.