Ingredients (20-22 cm):

250 g phyllo dough

250 g of potatoes

400 g of zucchini

10 pieces of cherry tomatoes

250 g ricotta (or antothiro)

200 g feta (or myzithra)

1 egg

1 teaspoon dried oregano or mint

3 tablespoons olive oil

2 tablespoons of sesame seeds

Prep. time: 20 minutes

Cooking time: 1 hour 15 minutes

You’ll need: Grater


  1. Preheat the oven to 160 ° C fan forced.
  2. Attach the grater. Grate zucchini and potatoes roughly.
  3. Slice the tomatoes.
  4. Brush the baking pan with olive oil and line with phyllo sheets (leave 3 sheets for later) so that the dough sticks out on the sides.
  5. Mix the feta, ricotta, egg, dried oregano or mint with a little salt and pepper and fold in the vegetables.
  6. Spoon the cheese mixture into filo pastry and top it with the rest of the phyllo.
  7. Brush the cakes with olive oil, sprinkle with sesame seeds and bake about 1 hour and 15 minutes until golden brown.

Baked in partnership with Kenwood Switzerland

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