Ingredients:
For the filo:
2 cups all-purpose flour
1/4 cup olive oil
4 tablespoons tsikoudia, or vodka
1/2 teaspoon salt
1/3-1/2 cup of water (to make a soft dough)
For the veggies & filling:
1 pound (16 ounces, 2 cups) of ricotta
1/4 pound (4 ounces, 1/2 cup) feta
1 large bunch mint leaves
zest of 2 lemons
1 pint cherry tomatoes
1/2 cup of olive oil
1.5 pounds yukon gold potatoes, peeled and sliced 1/8” thick on a mandolin (or other thin skinned potato)
1.5 pounds summer squash, sliced 1/8“ thick on a mandolin
1.5 pounds zucchini, sliced 1/8” thick on a mandolin
salt & pepper to taste
1 egg (for egg wash)
4 tablespoons sesame seeds (for topping)
Special equipment:
Mandolin, or slicer. You can also use a knife, but it’s more difficult to get thin and even slices.
Links to the recipes we will be working with:
The Ultimate Summer Squash Summer Dish
Thin layers of summer squash, zucchini, and potatoes layered with cherry tomatoes, homemade ricotta, and fresh mint, encased in sesame-encrusted filo.
This make enough to fill for one 13-15” long rectangular baking dish, which is enough for 6 large pieces or servings. Store leftovers in the fridge for up to 3 days. It reheats well, and is good at room temperature too.
You may adjust the recipe to suit your needs.
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