Name: Zucchini and feta spiral
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Ingredients: Zucchini and feta spiral with tomato sauce; 2 tablespoon olive oil; 1 (150g) medium brown onion, sliced thinly; 1 teaspoon ground caraway seeds; 3 (360g) medium zucchini, grated coarsely; 1 (120g) medium carrot, grated coarsely; 1 (200g) medium red capsicum, chopped finely; 250 gram feta, crumbled; 2 eggs, beaten lightly; 14 (sheets) fillo pastry, at room temperature; 125 gram butter, melted; 1 egg, beaten lightly, extra; 1 tablespoon parmesan, grated; 1/2 teaspoon white sesame seeds; Tomato sauce; 1 tablespoon olive oil; 1 (150g) medium brown onion, sliced thinly; 2 clove garlic, sliced thinly; 2 bay leaves; 2 x 425g cans tomatoes; 1 tablespoon tomato paste; 1 teaspoon sugar; 1/2 cup (125ml) water

Ingredients

Zucchini and feta spiral with tomato sauce

2 tablespoon olive oil

1 (150g) medium brown onion, sliced thinly

1 teaspoon ground caraway seeds

3 (360g) medium zucchini, grated coarsely

1 (120g) medium carrot, grated coarsely

1 (200g) medium red capsicum, chopped finely

250 gram feta, crumbled

2 eggs, beaten lightly

14 (sheets) fillo pastry, at room temperature

125 gram butter, melted

1 egg, beaten lightly, extra

1 tablespoon parmesan, grated

1/2 teaspoon white sesame seeds

Tomato sauce

1 tablespoon olive oil

1 (150g) medium brown onion, sliced thinly

2 clove garlic, sliced thinly

2 bay leaves

2 x 425g cans tomatoes

1 tablespoon tomato paste

1 teaspoon sugar

1/2 cup (125ml) water

Method

Zucchini and feta spiral with tomato sauce

1.Preheat oven to 160°C (140°C fan-forced). Grease a 31cm pizza pan.

2.In a large frying pan, heat oil on medium heat; cook onion and seeds, stirring, for 2-3 minutes, or until onion is soft. Add vegetables; cook, stirring, for a further 1-2 minutes, or until vegetables are soft and almost all liquid has evaporates. Remove from heat; stir in feta. Cool; stir in eggs. (See notes).

3.Layer two pastry sheets together, brushing each with butter. Spread 1/2 cup (125ml) vegetable mixture loosely down one long edge of pastry; leave 3cm border at each end. Roll pastry lightly around mixture, tucking in ends. Brush roll with butter; repeat with remaining pastry, butter and vegetable mixture.

4.Coil pastry rolls on pizza pan, starting from centre and working out to edge of the pan to form a spiral, brushing sides of roll with extra egg as you work. Sprinkle with combined parmesan and seeds.

5.Bake, uncovered, for about 20 minutes, or until browned.

6.Meanwhile, to make tomato sauce: In a medium saucepan, heat oil on medium heat; cook onion, garlic and bay leaves, stirring, for 1-2 minutes, or until onion is soft. Add tomatoes, paste, sugar and water; simmer, uncovered, for about 25 minutes, or until reduced by half. Discard bay leaves. (See notes).

7.Serve spiral with sauce.

Step one of the recipe can be made 1 day ahead and covered, refrigerated; until required. The tomato sauce can be made 1 day ahead then covered; refrigerated; until required. Sauce can be frozen up to 6 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Zucchini and feta spiral with tomato sauce

Related stories