You can make this as a tart in a 24cm diameter flan dish if you prefer, it will take a little longer to cook.
- 500g coarsely grated zucchini or scaloppini
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 3/4 cup full fat yoghurt
- 2 large eggs, beaten
- 2 tablespoons finely chopped herbs (mint, chives, parsley or a mixture)
- 100g feta, crumbled
- 8 sheets filo pastry
- Quarter cup of pine nuts
Pre-heat the oven to 180 degrees C. Heat a tablespoon of oil in a frying pan and cook the zucchini and garlic gently for five minutes, stirring frequently. Remove from the heat and allow to drain in a sieve. Combine the yoghurt, eggs, herbs and feta in a bowl. Add the cooled and drained zucchini mixture.
Brush 12 medium muffin pans with the other tablespoon of olive oil. Take six sheets of the filo pastry in a pile and cut into 12 squares. Line each muffin cup with a pile of six mini pastry squares, making sure the sides and bottom of the pan are all covered with pastry. Don’t worry about having neat edges. Spoon the filling equally into the pies. Sprinkle a few pine nuts on each one. Use the remaining two sheets of pastry to make rough lids for the pies. Brush the tops with any remaining oil. Bake for about 15 minutes until the pastry is golden and the filling is set.
If you’ve got some left over pastry, you may also like to try a variation on the theme: silverbeet, feta and pine nut triangles.