Zucchini, Baby Spinach and Cottage Cheese Phyllo Tart

Ummmm yes please !

I have finally come to the realization that I REALLY enjoy zucchini’s !, courgettes, or marrows or whatever you guys call them. (Sorry I did not mean to shout, I really just wanted to emphasize how much I really do enjoy them) It’s not a bad thing though as they are healthy, low carbs… but seriously, look at all my posts and 90% of them have zucchini’s in them !!!! (Okay, I still am getting used to the idea of calling what I know as ‘marrow’s’, zucchini’s or courgettes….I know I am carrying on about it, but this is a major for me.

So, this little savoury tart I have done like a billion times, over the years.  I decided that it clearly is good, and it is clearly time to share.  The combination of the marrows zucchini’s and cottage cheese is just delicious.  I have made it with both phyllo and puff.  Both are good, so basically when I am in this tart mood I use whatever pastry I have on hand, so clearly anything goes! (did you notice how many times I said ‘clearly’ in this paragraph?….yip! I am losing it !!!)

Zucchini, Baby Spinach and Cottage Cheese Phyllo Tart

Preparation time:  10 minutes

Cooking time:  30 – 45 minutes

Total time:  40 – 55 minutes

Ingredients:

6 – 8 sheets of phyllo pastry

1/2 cup (125 ml) melted butter, plus more if necessary

250 gram plain chunky cottage cheese

2 Tablespoons basil pesto (be generous)

8 small zucchini’s, sliced with a potato peeler

a handful of baby spinach, sliced finely

4 Jumbo-sized free-range eggs

1 cup (250 ml) crumbled feta cheese

1/2 cup (125 ml) dry toasted pumpkin seeds

To Serve:  Rocket and Sour Cream

Instructions:

Preheat oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease an oven proof dish approximately 23 x 28 x 5 centimeters / 9 x 11 x 2 inches in size.

Layer one sheet of your phyllo pastry into the dish and brush the pastry with some melted butter.  Continue to layer and brush with butter until all the sheets of phyllo are finished.

Then blanch the sliced zucchini’s in boiling water for a few seconds, drain and set aside.

In a medium sized bowl add the cottage cheese and pesto.  Taste and if needed season with salt and pepper.  Spoon mixture onto the phyllo pastry.

In another bowl, add the zucchini, baby spinach, eggs and feta. Mix well. Then stir in half of the dry toasted pumpkin seeds.

Spoon the zucchini mixture over the cottage cheese mixture, and top with the remainder of the pumpkin seeds.

Place in oven and bake for 30 – 45 minutes or until egg has set and phyllo is golden brown.

Serve with rocket and sour cream.

Enjoy 🙂

NB*  If you find that your phyllo is browning too quickly, cover the exposed phyllo with tin foil, so that it does not burn.

 

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