Vegetable Pastry and Small Pastries from Crete

Name: Vegetable Pastry and Small Pastries from Crete
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 1
Cuisine: Europe, Greek
Ingredients: 2 yufka dough sheets; 700 g zucchini; flour; olive oil; 200 g Feta Cheese; pepper (ground); Salt; 2 Eggs; 4 tbsp whipping cream; Nutmeg (freshly grated); 2 tbsp light sesame seeds

Prep: 45min

| Servings: 1 | Cook: 55min

Vegetable pastries and small pastries from Crete is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!

Ingredients

2 yufka dough sheets
700 g zucchini
flour
olive oil
200 g Feta Cheese
pepper (ground)
Salt
2 Eggs
4 tbsp whipping cream
Nutmeg (freshly grated)
2 tbsp light sesame seeds

Instructions

1.
Preheat the oven to 180°C with upper and lower heat.
2.
Spread the yufka sheets, spray them with water, cover with a kitchen towel and let rest for about 15 minutes. Then cut the dough sheets in half.
3.
Wash, peel and slice the zucchini into thin strips. Toss them in flour. Grease a springform pan, place two dough sheets crosswise on top of each other and layer with half of the zucchini slices. Crumble the feta over the zucchini, lightly pepper it and cover with the remaining zucchini slices. Season with salt and pepper and lay the second half-cut dough sheet crosswise on top. Fold the excess dough edges toward the center and cut the pastry into 3 cm squares. Whisk the eggs with the cream, season with nutmeg, salt and pepper, pour over the pastry and sprinkle with sesame seeds. Bake in the preheated oven for 45-55 minutes. Remove and serve warm.