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 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.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.