1 375g packet of filo pastry
300g of fresh ricotta
200g of feta cheese
1 cup of light olive oil or sunflower oil
3 tbsp of freshly chopped mint
3 zucchini, grated
1 cup of Greek yogurt
Freshly cracked pepper
A pinch of salt
1 cup of milk
1 tbsp of sesame seeds
Use a rectangular tray, brush oil or butter onto your baking tray. Lay 8 sheets of filo pastry on the bottom of your tray making sure that each one is buttered lightly, try to arrange your sheets so that they overflow from the baking tray.
Grate your zucchini, sprinkle with a little salt and squeeze excess liquid. In a bowl, mix the zucchini, crumbled feta, ricotta, mint and pepper. If the mixture is too crumbly and needs to be loosened up a bit, add some of the yogurt, one spoonful at a time.
Spoon the feta and ricotta mixture on top of your fillo. Add another fillo sheet, slightly ruffled. It doesn’t have to be straight, this creates pockets of air making it more fluffy.
Drizzle a little butter, add more of your feta mixture. Continue this layering process until there is no more mixture left, making sure that you have 3 sheets of pastry left
Fold the fillo from the outside inwards. Layer the final 3 sheets, sealing your pita completely
Preheat your oven to 180⁰C.
Using a sharp knife, make gently into squares. Whisk the eggs, milk and remaining yoghurt and pour over your pita. Allow it to sit for about 30 minutes. Sprinkle with sesame seeds
Bake for approximately an hour making sure that both the top and bottom are golden