Pumpkin In Kantaifi

Pumpkin In Kantaifi


  • 1 packet kantaifi sheet
  • 3 ml. P. Melted butter
  • ¼ cup. olive oil
  • 1kg zucchini
  • 2 carrots
  • 2 onions
  • 2 vermicelli nests
  • ½ bunch parsley
  • ½ bunch dill
  • 4 large eggs
  • 1 package cream cheese
  • 400 g. Feta
  • salt
  • freshly ground pepper

How to make?

Wash the zucchini and grate on a coarse grater. Put them in a colander and salt them. Let stand and squeeze well.

Cut the onions into thin slices. Heat the oil in a deep pan and wilt the onions are translucent. Add the zucchini and let them drink all the liquid. Withdraw.

Add grated carrot and chopped herbs. Add the cheese and beaten eggs. Break the vermicelli in the filling and mix.

Roll kantaifi with buttered fingers. Spread half on a greased baking tray and covered with filling. Finally lay the rest kantaifi.

Bake at 180 C air for 45 ‘to be well browned kantaifi.[wpurp-searchable-recipe]Pumpkin In Kantaifi – – – [/wpurp-searchable-recipe]


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