| | Pancetta, zucchini & feta filo pie
Pancetta, zucchini & feta filo pie
Pancetta, zucchini & feta filo pie 4.3-5 9
  • Calories: 1677 kj
  • Fat: 32g
  • Carbohydrates: 2g

How to Make:

  1. Preheat oven to 180°C. Grease a round 22cm springform pan with butter.
  2. Heat the oil in a large frypan over medium-high heat. Cook pancetta and zucchini, stirring, for 5 minutes or until any liquid has evaporated and the zucchini is soft. Set aside to cool slightly.
  3. Meanwhile, cover filo sheets with a dry tea towel, then a damp tea towel to stop them drying out. Brush a filo sheet with melted butter. Fold in half crossways. Place over base and up sides of the pan, allowing the side to overhang. Repeat with 9 more filo sheets, overlapping, to line the pan completely.
  4. Whisk eggs and cream. Stir in the pancetta mixture and feta. Season with pepper. Pour into the prepared pan. Fold the overhanging filo back over the egg mixture. Place the pan on a baking tray. Bake for 1 hour 10 minutes or until the filling is just set. Set aside in the pan for 4 hours to cool.
Time for preparing:
75 min.


  • Melted butter, to grease
  • 1 tablespoon olive oil
  • 120g pancetta slices, chopped
  • 2 large zucchini, trimmed, coarsely grated
  • 10 sheets filo pastry
  • 80g butter, melted
  • 6 eggs, lightly whisked
  • 3/4 cup thickened cream
  • 200g feta, crumbled