A creamy, ricotta and zucchini filling is rolled and coiled in delicate layers of fillo dough before baking to a golden brown. It is perfect for a light lunch or supper with a simple salad or served as an appetizer.
Trim ends from zucchini and grate on the coarse side of a box grater. Place grated zucchini in a sieve over a bowl and add ½ teaspoon salt; let sit for 10-15 minutes. Using clean hands, squeeze grated zucchini over a bowl to remove excess moisture.
Meanwhile, whisk the eggs in a large bowl. Add ricotta, remaining ½ teaspoon of salt, and pepper. Mix to combine.
Preheat oven to 350 degrees Fahrenheit.
Unroll fillo dough. On a working surface, lay one sheet of fillo and brush lightly with oil. Repeat with another fillo sheet. Keep remaining sheets covered with a damp (not wet!) towel to prevent drying out.
With the long edge towards you, place a third of the zucchini mixture all the way across the width of the dough. Quickly, but gently, roll the dough into a log. Coil the log and place, seam side down, in the center of a greased 9 or 10-inch cast-iron skillet or a round baking dish. Brush the top of the roll with oil.
Repeat with remaining sheets, making two more logs and overlapping with the end of the previous log. Make sure all tops are brushed with oil.
Bake for 45-50 minutes or until golden brown. Slice in wedges like a pie. Serve hot, at room temperature or cold.
Serving suggestion: top with a dollop of sour cream or serve with a chilled glass of buttermilk. Enjoy!
Use melted butter instead of oil for a buttery, flaky pastry.
Place the rolls next to each other in a rectangular pan instead of coiling into a spiral.
Work fast and be gentle: as always with fillo, work fast before the sheets dry out (never cover with the towel that's too damp or they will absorb the moisture and you won't be able to separate the sheets).
If you're having trouble oiling the sheets, use a pastry brush dipped in oil to drizzle it all over instead.
Line your surface with a sheet of non-stick parchment or wax paper larger than the pastry sheets. Use it to help roll the fillo into a log.
Don't worry if the fillo breaks while coiling. Press it together in the pan or use a piece of remaining fillo dough to cover it up. Don't forget to oil it. It's OK if filling leaks a bit.
Important: use 3-4 sheets of pastry for each roll if your fillo is super thin and fragile. I highly recommend the Fillo Factory brand. You can find it at Whole Foods markets or order online. They'll keep in the freezer for months. For this recipe, I used their #7 medium weight fillo dough but their organic fillo (my favorite) would also work.
Sprinkle the coil with a little water to prevent fillo edges from curling and burning (only necessary with thin sheets).
Use a dough cutter and scraper to lift the first coiled log for the center and transfer it to the pan, or coil it in the pan.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.