Balkan styled zucchini & potato pie with fresh vegetables!
Zucchini pie:
6 sheets of phyllo dough
A couple of potatoes
1 ripe zucchihi
Extra virgin olive oil
Spices: Vegeta & salt
Start with the filling:
Thinly slice potatoes and zucchini, sauté the vegetables in olive oil until the slices are softened and glazed. Place two of the phyllo- sheets on the bottom of a bread tin, brush with olive oil and layer half of the vegetables on top. Continue layering filo-sheets with vegetables until you have only one sheet left, this goes on the very top of the pie; brush with olive oil and sprinkle vegeta on top. Bake in a preheated oven at 175 C.
Serve with green lettuce, paprika and red onions (don't forget the salt!)
