Crispy Phyllo Zucchini and Mascarpone Herb Pie
Working with Phyllo dough can feel intimidating, but rest assured this recipe isn’t overly difficult to prepare and ends up being quite the showstopper! Feel free to use yellow summer squash in addition to (or instead of) zucchini in this recipe.
Recipe courtesy of @genevieveharris on Instagram
Ingredients
- 1 package (approx. 9½ oz) phyllo dough
- 1 package (approx. 8¾ oz) mascarpone
- 2 medium eggs
- 3 oz grated Parmigiano Reggiano cheese
- 6 medium zucchini (about 2-2 ½ lb total)
- 1 fresh lemon
- Fresh herbs, such as chives, dill, basil, parsley, to taste
- Extra virgin olive oil, as needed
- Honey, as needed
Method
- Preheat oven to 350 degrees Fahrenheit.
- Layer the phyllo dough roughly in a pie dish, brushing each sheet with olive oil.
- Mix the mascarpone, grated Parmigiano Reggiano, eggs, chopped herbs (about half a cup in total) and the juice and zest of one lemon. Season and add to the pie dish.
- Using a potato peeler, peel the zucchini into wide ribbons, take one or two ribbons, roll them up, and place them face up in the pie dish; continue this until the whole surface is covered.
- Drizzle the “flowers” with olive oil and season, then drizzle with honey.
- Place the pie dish in preheated oven and bake for approximately 45 minutes, or until the cream base is set and not wobbly.
- Leave to cool for at least 15 minutes before cutting.