Ingredients for the zucchini‑feta crinkle cake
Serves 4. Preparation 15 minutes, baking 50 minutes.
- 10 sheets of filo pastry
- 1 zucchini
- 200 g feta
- 10–15 mint leaves
- 2 eggs
- 150 ml double cream (or heavy cream)
- 4 tbsp olive oil
- Salt and pepper
Steps: from filo accordion to the oven
- Preheat the oven to 180 °C (350 °F). Brush the base of a baking dish about 15 x 25 cm with 1 tablespoon of olive oil.
- Cut each sheet of filo pastry in half lengthwise. Fold each strip into an accordion pleat and place them tightly side by side in the dish.
- Drizzle the stacked filo with the remaining 3 tablespoons of olive oil.
- Slice the zucchini and the feta into thin, elongated strips and tuck them between the folds of the filo. Slip mint leaves between the layers as you go.
- Whisk the eggs with the cream, season with salt and pepper, then pour the mixture evenly over the dish so it seeps into the folds.
- Bake for about 50 minutes, until the surface is golden and crisp. Serve immediately.
Why fold the filo into an accordion?
“Crinkle” refers to creating small folds or ridges. Folding the filo into an accordion multiplies the edges and peaks that brown and crisp in the oven. The egg and cream mixture settles into the folds, producing a pleasing contrast between a crunchy top and a soft, moist interior. The tighter the pleats, the more dramatic the texture.
Filo or brick: which pastry to choose?
Filo and brick look similar on the shelf but behave differently in the oven. Filo is extremely thin and bakes into distinct crisp layers, while brick pastry stays more flexible and develops bubbles. For a true crinkle cake, filo is essential—brick will not give the same layered, crunchy result. Filo can be found in Middle Eastern grocers and many supermarkets.