Saturday, July 3, 2010

Zucchini Borek (Kabakli Borek)

40 phyllo dough sheets (1 packet)
2 medium zucchinis, grated
1/2 cup crumbled feta (you can also use ricotta )
3 eggs
3 tbsp olive oil
1/2 cup plain yogurt
1/2 cup finely chopped dill
1/3 cup finely chopped fresh mint or 3 tbsp dry mint flakes
1 tbs red pepper flakes (or paprika) - optional
1 tbsp black pepper
nigella seeds and/or sesame seeds


1. Preheat oven to 375F. Thaw phyllos according to the instructions on the package. Generally speaking, you want to thaw the dough slowly, in its box and wrapping bag. Some companies include microwave thawing instructions. This is very risky. Thaw too quickly or at too high a power and you will end up with a gummy wet mess instead of separate sheets. Keep stacks covered with a dampened clean kitchen towel (Do not place the towel directly on top of the dough.)

2. Mix zucchini, dill, mint, pepper(if using) and feta in a bowl. Set aside for 10-15 minutes, then drain and discard the liquid.

3. In another bowl beat the eggs and add yogurt and olive oil. Mix well.

4. Grease a pan that's approximately the same size with phyllo sheets. Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the liquid mixture.

5. On the 20th phyllo spread zucchini mix. Keep layering the rest of phyllos by brushing each layer with the mixture.

6. After putting down the last phyllo, pour the rest of the egg mixture on top. Sprinkle with nigella seeds and/or sesame seeds.

7. Bake in a preheated oven 30-35 minutes or until golden brown. When cooked sprinkle 1 tbs of cold water over the pie, right after removing from oven and cover with a kitchen towel. Wait for 5 to 10 min. and then cut and serve.

1 comment:

  1. I think this is a great idea! What a great way to use zucchini. :)