Zucchini filo pastry pie

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Crispy savory pie with a soft filling of ricotta and zucchini ribbons, delicious recipe for Easter!




 Preheat the oven to 170 degrees. Grease a baking dish or round baking tin well with butter. Place a sheet of filo dough in the dish and brush with a layer of butter. Repeat with all the sheets and arrange them so that the entire dish is covered. Beat the eggs and ricotta with the pesto. Season with a pinch of salt and pepper. Pour the mixture into the phyllo-lined tin and bake in the oven for 25 minutes. Preferably place the dish slightly below the middle of the oven so that the filo dough does not become too dark. Covering with aluminum foil is also an option.

 Meanwhile, slice the zucchini into thin slices. Lightly drizzle the ricotta with butter and sprinkle with a pinch of salt and pepper. Remove the ricotta pie from the oven and divide the zucchini strands nicely over the top. Tear the slices of ham into pieces and divide over the cake as well. Place the filo pastry back in the oven for another 15 minutes.
 This savory pie is best served warm, but can also be eaten cold. Tip: let the filo dough thaw in the packaging or under a slightly damp tea towel. This way it will tear less quickly. This recipe is delicious to serve during Easter brunch.

Source: Leukerecepten by leukerecepten-nl.
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