Ingredients for the Zucchini-Feta Crinkle Cake
Serves 4. Preparation: 15 minutes. Baking time: 50 minutes.
- 10 sheets filo pastry
- 1 zucchini
- 200 g feta cheese
- 10–15 fresh mint leaves
- 2 eggs
- 150 ml heavy cream
- 4 tbsp olive oil
- Salt and pepper, to taste
Steps: From Filo Accordion to Oven
- Preheat the oven to 180 °C (350 °F). Grease the bottom of a baking dish about 15 x 25 cm with 1 tablespoon of olive oil.
- Cut each sheet of filo pastry in half lengthwise. Fold each strip into an accordion and place them tightly side by side in the dish.
- Drizzle the assembled filo with the remaining 3 tablespoons of olive oil.
- Slice the zucchini and feta into thin, elongated strips. Tuck these slices between the folds of the filo, adding mint leaves in between for freshness.
- Whisk the eggs with the cream, season with salt and pepper, then pour the mixture evenly over the entire dish so it seeps into the folds.
- Bake for about 50 minutes, until the top is golden and crisp. Serve immediately.
Why Fold Filo into an Accordion?
The name comes from “to crinkle,” which describes the technique: folding the filo pastry into an accordion creates many ridges and edges that brown and become delightfully crisp as they bake. The egg-and-cream mixture nestles into the folds, giving a satisfying contrast between the crunchy top and a soft, tender interior. The tighter you pack the accordions, the more dramatic the texture.
Filo or Brick: Which Pastry to Use?
Filo and brick pastry can look similar on the shelf, but they behave differently in the oven. Filo is extremely thin and forms distinct, flaky, crisp layers. Brick pastry is more flexible and tends to bubble and stay softer. For this crinkle cake, filo is essential—brick will not produce the same layered crispness. Filo is usually available in Middle Eastern grocery stores and many supermarkets.