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Categories:Viewed: 71 - Published at: 3 years ago
Ingredients
- 200 grams creme fraiche
- 2/3 cup thickened (whipping) cream
- 4 eggs
- 70 grams sharp cheddar
- 1 tablespoon chopped basil leaves
- 160 grams butter, melted
- 20 sheets of filo pastry
- 4 zucchinis, peeled into ribbons
- Salt & pepper, to taste
Method
- Preheat the oven to 180C (350F)
- Combine the creme fraiche, cream, cheese, egg and chives in a bowl and season with salt and pepper. Pour into a 5cm deep, large rectangular casserole dish
- Layer the filo pastry into groups of five, brushing each sheet with the melted butter as you stack them. Once you have four separate piles of pastry, cut them into 2cm (1 inch) strips width ways
- Place strips of the zucchini on the filo pastry and roll into tight bundled cocoons, placing each in the cream and egg mix as you go until the dish is filled. They should sit up on their own due to the thickness of the mix.
- Bake in the oven for 1 hour, or until the cream and egg mixture has set and the tops of the pastry are golden brown.
- Serve warm or at room temperature.
