Recipe

Zucchini and feta spiral

  • 25 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print
    Print

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
  • 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.

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.

More From Women's Weekly Food