Equipment
Ingredients
Vegetable Prep
- 350 g green zucchini, thinly sliced into rounds
- 5 g fine sea salt
- 100 g red onion, very thinly sliced half-moons
Herb-Cheese Base
- 250 g whole milk ricotta, strained if watery
- 100 g feta cheese, crumbled
- 30 g parmesan cheese, freshly grated
- 5 g fresh dill, chopped
- 1 lemon zest
- 1 garlic, grated
- 1 egg, beaten
Phyllo Crust & Assembly
- 10 phyllo dough sheets, thawed
- 80 ml olive oil, or melted unsalted butter
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 334 kcal
- Protein
- 11 g
- Carbohydrates
- 18 g
- Fat
- 25 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 734 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 70 mg
- Potassium
- 169 mg
- Calcium
- 242 mg
- Iron
- 1.2 mg
- Magnesium
- 20 mg
- Phosphorus
- 193 mg
- Zinc
- 1.1 mg
- Vitamin A
- 98 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.40 mg
- Niacin
- 1.1 mg
- Folate
- 33 mcg
- Water
- 70 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toss the sliced zucchini with the sea salt in a colander. Let sit for 15-20 minutes to draw out excess moisture. This step is critical to prevent a soggy crust.
Preheat your oven to 200°C (400°F). Ensure a rack is positioned in the center of the oven.
In a mixing bowl, combine ricotta, crumbled feta, parmesan, chopped dill, lemon zest, grated garlic, and the beaten egg. Mix until thoroughly combined. Season with black pepper (salt is likely unnecessary due to the feta).
Pat the salted zucchini slices very dry using a clean kitchen towel or paper towels. Press firmly to remove as much liquid as possible.
Lay one sheet of phyllo dough on a parchment-lined baking sheet. Brush lightly but completely with olive oil. Repeat this process, stacking 8-10 sheets on top of each other. Roll the edges inward slightly to create a 1-inch rustic crust border.
Spread the cheese mixture evenly over the phyllo base, staying inside the rolled border. Arrange the dried zucchini slices and red onion half-moons in an overlapping shingled pattern on top of the cheese.
Bake for 20-25 minutes, or until the phyllo edges are deep golden brown and the zucchini is tender and slightly roasted. Rotate the pan halfway through cooking for even browning.
Remove from oven and let rest for 5 minutes to allow the filling to set. Slice into squares or wedges and serve warm.
Chef's Notes
- Work quickly with the phyllo dough; keep the stack covered with a slightly damp towel while you work, as it dries out and becomes brittle in minutes.
- For an extra 'pizza' flavor profile, add a pinch of dried oregano or red pepper flakes to the cheese mixture.
- Do not skip the egg in the cheese mixture; it stabilizes the ricotta so it doesn't run out when the tart is sliced.
- If you have a pizza stone, preheat it and place the baking sheet directly on top of it for an even crispier bottom crust.
Storage
Refrigerator: 2 days — Phyllo will lose crispness; reheat in oven to restore texture.
Reheating: Reheat in a 180°C (350°F) oven for 10 minutes. Do not microwave.
Troubleshooting
Phyllo crust is soggy
Cause: Zucchini released too much water during baking
Fix: Bake on the bottom rack of the oven for an extra 5 minutes to crisp the bottom, or use a pizza stone
Prevention: Salt and drain zucchini longer, and squeeze very dry before assembling
Cultural Context
While phyllo (filo) is traditionally associated with Greek spanakopita or baklava, this preparation borrows the concept of Italian 'pizza bianca' (white pizza). It highlights the Mediterranean affinity for summer squash and fresh cheeses, serving as a lighter, flakier alternative to yeast-dough pizzas.
