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Zucchini Filo Flowers Delights

These zucchini filo flowers are not only visually appealing but pretty filling. I could only wolf down a few of them before feeling satisfied. They make a great addition to any meal or can be enjoyed independently. Once you bite into one of these crispy and savory zucchini filo flowers, the subtle flavors of the zucchini, feta cheese, and herbs burst in your mouth. The lightness of the filo dough contrasts perfectly with the creamy and tangy feta cheese, while the zucchini adds a fresh, crisp texture. Additionally, combining feta cheese and Boursin cheese with garlic and herbs adds a rich and flavorful element to the dish.

  • Total Time: 1 hour 35mins
  • Yield: 12 flowers

Ingredients

 

  • 2 larger Green Zucchini
  • 2 larger Yellow Zucchini
  • A Package of Filo dough (2 pack)
  • Scallions
  • 1-2 Packages of Boursin Garlic & Harb Cheese
  • Feta Cheese Crumbles
  • Salt
  • Pepper
  • 3 Egg white + Water + Oil wash

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash zucchini thoroughly and pat them dry.
  3. Using a Mandolin slicer, carefully slice the zucchini into thin rounds. (0-1 dial)
  4. Dice the scallions thinly and set aside.
  5. In a bowl, mix the Boursin cheese, feta cheese crumbles, salt, and pepper.
  6. Now add in the scallions and mix well to combine all the ingredients.
  7. If the mixture is too thick, add some oil to thin it out.
  8. Prep your muffin tin by placing it in the oven for a few minutes to remove moisture.
  9. Using a spray oil or a brush, grease each cup of the muffin tin to prevent sticking; go light on this step.

 

Notes

Now it’s time to assemble the zucchini filo flowers:

  1. Take a sheet of filo dough and lay it flat on a clean surface.
  2. Carefully brush it lightly with the egg white wash mixture.
  3. Layer another sheet of filo dough on top, slightly offset from the first one.
  4. Fold it half from the bottom to the top to create a long rectangular shape.
  5. Lightly brush it with another layer of the egg white wash mixture only to the top half of the rectangle.
  6. Line the top half with zucchini slices on the filo rectangle, leaving some space at the edges.
  7. Then, carefully spoon the cheese mixture onto the zucchini slices and spread it evenly.
  8. Next, fold the bottom half of the filo rectangle over the zucchini and cheese mixture, creating a folded tube shape.
  9. Gently fold the bottom edges of the filo dough upwards, tucking them in to seal the filling inside.
  10. From left to right, gently roll the filo dough, creating a spiral shape.
  11. Place the flower shape into a greased cup of the muffin tin.
  12. Repeat the steps above for the remaining filo dough and zucchini slices until all the muffin tin cups are filled with zucchini filo flowers.
  13. Bake the zucchini filo flowers in the oven for about 20-25 minutes or until the filo dough is golden brown and crispy.
  14. Remove the muffin tin from the oven and let it cool for a few minutes.
  15. Get a rack ready with a tray to catch oil drippings, and carefully transfer the zucchini filo flowers onto the rack to cool completely.
  16. If they are still too oily, get some paper towels and set them on to absorb any excess oil.
  17. Clean the muffin tin and place the Zucchini filo flowers back in for 2 minutes to warm up before serving.
  18. Serve and Enjoy!
  • Author: Ann@lostinmusings.com
  • Prep Time: 1 hour
  • Cook Time: 35 min.
  • Category: Appetizers

Find it online: https://lostinmusing.com/zucchini-filo-flowers-delights-show-stopping-appetizer/