ZUCCHINI AND RICOTTA STRUDEL RECIPE
This zucchini and ricotta strudel recipe is 9 years old now, and boy has that time flown by. I used to make a variation of this using spinach leaves and tasty cheese. You can also use silverbeet and tasty cheese as well or add some grated carrot. This recipe is easier than doing the smaller parcels which take longer. The filo also tends to dry out when doing the smaller parcels as well. This can be served with vegetables or salad for a nutritious meal any time of the year. Another great way to sneak some extra veg to the kids too. Please enjoy!
3 zucchini, grated
1 teaspoon sea salt
1 bunch chives, finely chopped
500 g low-fat ricotta cheese
100 g low-fat feta cheese, crumbled
Freshly ground black pepper
8 sheets filo pastry
¼ cup extra virgin olive oil
1 bunch lemon thyme, leaves removed
Preheat oven to 180°C. Line an oven tray with baking paper. Put zucchini in a colander and sprinkle with salt, stir through and allow to stand for 15 minutes.
Rinse with cold water, drain well and pat dry with paper towel. Transfer to a bowl.
Add chives, egg, ricotta and crumbled feta. Season with pepper and beat with a wooden spoon until combined.
Lay a sheet of filo pastry on a clean surface and brush sparingly with olive oil. Sprinkle with some of the thyme leaves. Top with another layer of filo and repeat procedure until all 8 sheets are used.
Spoon ricotta mixture across long side of filo, leaving a 5 cm space at each end. Roll up to form a log, folding sides over filling as you go. Put log, seam side down, on prepared oven tray. Brush with remaining oil and bake for 35-40 minutes until golden and serve immediately.
The strudel is best eaten within a few hours of baking.
If the pastry goes a little soft on standing, reheat it in a low oven to crisp it up.
Work fast with the filo pastry or it will dry out and start to crack, cover remaining sheets with a damp towel if necessary.
Better Homes and Gardens, Page 114 – September 2008