- 250gr EPIROS Feta Cheese, grated
- 1 sheet puff pastry
- 250gr. zucchini, sliced
- 1 onion
- 2 tbsp fresh mint, finely chopped
- 2 tbsp dill, finely chopped
- 4-5 sun-dried tomatoes, finely chopped
- 4 tbsp olive oil
- 1 Greek yoghurt (250gr)
- 2 eggs
- 1 Greek coffee-cup (espresso cup) milk
- Salt & black pepper
Heat the olive oil in a skillet and sauté the onion with the zucchini until wilted.
Remove the skillet from the heat and after it has cooled a little, add the grated feta cheese, the mint, dill and sun-dried tomatoes.
Grease a flan dish and spread the puff pastry on its bottom, also covering the sides. With a fork pierce the dough and with a knife remove any excess pastry around the rim of the dish.
Pour the filling into the pastry. Beat eggs with milk and yoghurt, add salt and pepper to taste and pour over the zucchini.
Bake in pre-heated oven – 180°C – until the pastry and surface of the tart turn golden.