Zucchini Ricotta Spiral Fillo Pie recipe
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Zucchini Ricotta Spiral Fillo Pie

A creamy, ricotta and zucchini filling is rolled and coiled in delicate layers of fillo dough before baking to a golden brown. It is perfect for a light lunch or supper with a simple salad or served as an appetizer.
Course Appetizer, Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Jas

Ingredients

  • 1 pound zucchini about 2-3 medium
  • 3 large eggs
  • 10 oz ricotta cheese
  • 1 teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper
  • 6 sheets of Fillo Factory fillo dough
  • 1 cup oil

Instructions

  • Trim ends from zucchini and grate on the coarse side of a box grater. Place grated zucchini in a sieve over a bowl and add ½ teaspoon salt; let sit for 10-15 minutes. Using clean hands squeeze grated zucchini over a bowl to remove excess moisture.
  • Meanwhile, whisk the eggs in a large bowl. Add ricotta, remaining ½ teaspoon of salt, and pepper. Mix to combine.
  • Preheat oven to 350 degrees Fahrenheit.
  • Unroll fillo. On a working surface, lay one sheet of fillo and brush lightly with oil. Repeat with another fillo sheet. Keep remaining sheets covered with a damp (not wet!) towel to prevent drying out.
  • With the long edge towards you, place third of the zucchini mixture all the way across the width of the dough. Quickly, but gently, roll the dough into a log. Coil the log and place, seam side down, in the center of a greased 9 or 10-inch cast iron skillet or a round baking dish. Brush the top of the roll with oil.
  • Repeat with remaining sheets, making two more logs and overlapping with the end of the previous log. Make sure all tops are brushed with oil.
  • Bake for 45-50 minutes or until golden brown. Slice in wedges like a pie. Serve hot, at room temperature or cold.
  • Serving suggestion: top with a dollop of sour cream or serve with a chilled glass of buttermilk. Enjoy!

Notes

~ Free Tip ~
  • Use melted butter instead of oil for a buttery, flaky pastry.
  • Place the rolls next to each other in a rectangular pan instead of coiling into a spiral.