Yufka dough casserole with feta cheese and zucchini

Ingredients for 4 servings:

• 5 sheets of dough (Yufka), 400 g, rectangular or oval
• 700 g zucchini
• e.g. chili flakes or fresh red chili pepper(s)
• 2 cloves garlic
• Olive oil, for frying
• 1 small can of chopped tomatoes (400 g)
• 1 tsp, levelled cumin, ground (to taste)
• salt and pepper
• 2 eggs
• 1 egg yolk, for brushing
• Olive oil, for brushing
• 150 g yogurt (5% fat)
• 1 bunch of parsley
• 250 g feta cheese
• Oil, for the casserole dish

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian, simple and delicious

Wash and dice the zucchini. If desired, wash and deseed the chili peppers and peel the garlic. Dice both. Sauté the zucchini, chili, garlic, and tomatoes in a little olive oil for 5-10 minutes. Season with cumin, salt, and pepper to taste. Beat 2 eggs each with yogurt and pepper. Preheat the oven to 160 degrees Celsius. Wash and chop the parsley. Cut the feta cheese into small cubes. Place 2 pastry sheets in an oiled square baking dish and brush the tops with a little oil. Spread half the zucchini, cheese, chopped parsley, and yogurt mixture on each layer. Top with 1 pastry sheet and lightly oil again. Spread the remaining ingredients on top. Cover with the remaining 2 pastry sheets. (If the pastry sheets are too large, simply fold them to fit the baking dish.) Mix the egg yolk with a little olive oil and brush the surface of the pastry with it. Bake the casserole on the middle rack of the oven at 160°C for 40 minutes, until the mixture is firm and the surface is golden brown. After baking, cut into 4 pieces and serve.