The savory pie with zucchini and phyllo dough is a simple pie with a very delicate flavor thanks to the zucchini and pistachio pesto. I also added some sun-dried tomatoes for an extra touch. Prepared with phyllo dough for a light and crispy result, it is very appetizing as an appetizer or cut into squares it can also accompany a aperitif along with the savory pie with eggplants and phyllo dough.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 sheets phyllo dough
- 4 zucchini
- 4 tbsps pistachio pesto
- 2 tbsps sun-dried tomatoes in oil
- 1 tbsp chopped pistachios
- salt
- pepper
- 2 tbsps extra virgin olive oil
Tools
- 1 Mandoline
- 1 Knife
- 1 Bowl
- 1 Baking pan
Steps
Slice the zucchini thinly with a knife or with the help of a mandoline.
Gather them in a bowl and season with 2 tablespoons of oil, salt, and pepper.
Lightly grease a baking pan.Brush each phyllo dough sheet with oil and stack them.
Place the phyllo dough sheets in the baking pan, leaving the excess dough hanging out.Spread a few tablespoons of pistachio pesto on the bottom, then arrange the thinly sliced zucchini.
Add the sun-dried tomatoes and sprinkle with chopped pistachios.Drizzle with a little oil and fold the excess dough to form the edges.
Bake for 20 minutes at 350°F in a static oven.
Serve hot or cold.
Tips
Keep in the refrigerator for 2 days.
You can substitute the pistachio pesto with almond or basil pesto.
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