Air fryer zucchini and cheese phyllo pies
Golden and crunchy zucchini and cheese phyllo pies made in an air fryer. Conventional baking instructions are also given.
Print Recipe
Ingredients
- 2 Tbs Kerrygold butter
- 1 onion finely chopped
- 4 garlic cloves crushed
- Approx 450gms 1 pound of zucchini, trimmed and grated (shredded)
- 2 – 2/1/2 Tbs finely chopped Italian parsley a small handful
- 1 tsp dried dill or use fresh about 2 tsp
- 1 tsp dried oregano
- Pinch of chilli flakes
- 100 gms Kerrygold mature Cheddar grated
- 1/3 cup 80ml Greek yoghurt
- 1 large free-range egg
- 1 Tbsp fresh lemon juice
- Salt and pepper
- 8 sheets of phyllo pastry
- Approx 1/4 cup Kerrygold butter melted for brushing the pastry
- Sesame seeds to sprinkle on top optional
Instructions
- Melt the butter in a large non-stick pan and cook until soft, about 4 minutes. Add the garlic and cook for about another minute over low heat.
- Add the grated zucchini to the pan and sauté until soft about 3 minutes. Add the chopped parsley, dill, oregano, chill and salt and pepper. Allow the mixture to cool
- In a bowl lightly beat the egg and yoghurt and then add the grated cheese.
- Add the cooled zucchini mixture to the cheese and yoghurt mixture and set aside in the fridge to firm up for about an hour. This can be made in advance.
- When you are ready to bake the pies, gently remove two sheets of phyllo pastry from the packaging – cover the remaining pastry with a clean, damp tea towel to prevent it from drying out.
- Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top.
- Cut the pastry sheets vertically into four equal pieces or, if you want to make smaller pies, five pieces.
- Brush the strips with butter leaving the bottom bit where the filling goes unbrushed.
- Place a dollop of the cheese and zucchini mixture (about a dessert spoon full) at the bottom end of each piece of pastry and fold over to form a triangle.
- Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry.
- Lightly brush all sides of the triangle pies with melted butter. Sprinkle over sesame seeds if you are using them.
- Preheat the air fryer to 180C/350F and depending on the size of your basket cook these in 2 – 4 batches for 12-14 minutes until golden. Check after 12 minutes.
- Enjoy on their own or with tzatziki on the side to dip.
Notes
To bake these pies in an oven, preheat to 180C / 350 F and place the pies on a lined baking sheet, brush with melted butter and bake for 20 – 25 minutes, or until golden brown
Storage Instructions for Zucchini & Cheese Phyllo Pies
Baked Pies:- Fridge: Once baked and cooled, store the pies in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven for 10–15 minutes until crisp and warmed through. Avoid microwaving as it softens the phyllo.
- Freezer: Let them cool completely, then freeze in a single layer until solid. Transfer to a sealed container or freezer bag and freeze for up to 2 months. Reheat from frozen at 180°C for 20–25 minutes until hot and crispy.
- Fridge: Assemble and store covered in the fridge for up to 24 hours. Brush with extra butter or oil just before baking if the phyllo looks dry.
- Freezer: Freeze unbaked pies in a single layer on a tray. Once firm, transfer to an airtight container or bag. Bake from frozen at 180°C for 25–30 minutes or until golden and cooked through. No need to thaw.
Servings: 16