Ingredients
Zucchini and feta spiral with tomato sauce
Tomato sauce
Method
Zucchini and feta spiral with tomato sauce
1.Preheat oven to 160°C (140°C fan-forced). Grease a 31cm pizza pan.
2.In 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).
3.Layer 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.
4.Coil 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.
5.Bake, uncovered, for about 20 minutes, or until browned.
6.Meanwhile, 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).
7.Serve spiral with sauce.
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.
Note
