Vegan zucchini banitsa
Ingredients:
1 packet of filo pastry
2-3 zucchini
1 clove of garlic
1/3 cup round-shaped rice
½ bunch fresh dill
1 tablespoon dried dill
1 pinch of garlic powder
Rapeseed or sunflower oil
Salt and pepper to taste
Preparation:
Heat a little oil in a pan and flavor it with the sliced garlic clove. Add the rice and sauté briefly. Then, dilute it with 3 volumes of water.
Wash and peel the zucchini. Cut into 4 lengthwise, then into pieces. Add to the rice. When boiling resumes, season with salt, black pepper, dried dill and garlic powder. Reduce the heat and let the dish simmer until the rice is cooked and the water completely absorbed. Remove from heat and sprinkle with fresh dill.
Grease a rectangular baking dish. Overlay five sheets of filo pastry, each brushed with oil. Spread over half the zucchini stuffing. Repeat the layers with 5 sheets of greased pastry and the remaining stuffing. Finish with the last 5 sheets filo pastry.
Precut the vegan zucchini banitsa into portions with a sharp knife. Drizzle with oil or coconut butter (melted). Bake at 180°C until golden brown. Serve hot or lukewarm.
