Zucchini and feta spiral
Aug 31, 2009 2:00pm- 25 mins preparation
- 55 mins cooking
- Serves 6
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Ingredients
Zucchini and feta spiral with tomato sauce
- 2 tablespoon olive oil
- 1 (150g) medium brown onion, sliced thinly
- 1 teaspoon ground caraway seeds
- 3 (360g) medium zucchini, grated coarsely
- 1 (120g) medium carrot, grated coarsely
- 1 (200g) medium red capsicum, chopped finely
- 250 gram feta, crumbled
- 2 eggs, beaten lightly
- 14 (sheets) fillo pastry, at room temperature
- 125 gram butter, melted
- 1 egg, beaten lightly, extra
- 1 tablespoon parmesan, grated
- 1/2 teaspoon white sesame seeds
Tomato sauce
- 1 tablespoon olive oil
- 1 (150g) medium brown onion, sliced thinly
- 2 clove garlic, sliced thinly
- 2 bay leaves
- 2 x 425g cans tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 cup (125ml) water
Method
Zucchini and feta spiral with tomato sauce
- 1Preheat oven to 160°C (140°C fan-forced). Grease a 31cm pizza pan.
- 2In a large frying pan, heat oil on medium heat; cook onion and seeds, stirring, for 2-3 minutes, or until onion is soft. Add vegetables; cook, stirring, for a further 1-2 minutes, or until vegetables are soft and almost all liquid has evaporates. Remove from heat; stir in feta. Cool; stir in eggs. (See notes).
- 3Layer two pastry sheets together, brushing each with butter. Spread 1/2 cup (125ml) vegetable mixture loosely down one long edge of pastry; leave 3cm border at each end. Roll pastry lightly around mixture, tucking in ends. Brush roll with butter; repeat with remaining pastry, butter and vegetable mixture.
- 4Coil pastry rolls on pizza pan, starting from centre and working out to edge of the pan to form a spiral, brushing sides of roll with extra egg as you work. Sprinkle with combined parmesan and seeds.
- 5Bake, uncovered, for about 20 minutes, or until browned.
- 6Meanwhile, to make tomato sauce: In a medium saucepan, heat oil on medium heat; cook onion, garlic and bay leaves, stirring, for 1-2 minutes, or until onion is soft. Add tomatoes, paste, sugar and water; simmer, uncovered, for about 25 minutes, or until reduced by half. Discard bay leaves. (See notes).
- 7Serve spiral with sauce.
Notes
Step one of the recipe can be made 1 day ahead and covered, refrigerated; until required. The tomato sauce can be made 1 day ahead then covered; refrigerated; until required. Sauce can be frozen up to 6 months.