- 400g Zucchini
- 50g Walnuts
- 4 Tbsp olive oil
- 1 Bundle of spring onions
- Salt, black pepper
- 1 Bio lemon
- 1 Bundle of fresh parsley
- 100g Sour cream
- 1 Egg yolk
- 1 – 2 Tbsp harissa (hot chili pepper paste)
- 2 Tbsp acacia honey
- 150g Feta cheese
- 12 Sheets of puff pastry (10cm x10cm)
- 12 Forms for muffins
- Wash the zucchini and cut it into small cubes (about 1 cm).
- Split the spring onions into white and green parts.
- Cut them into thin rings but keep them separated (green/white).
- Heat up 1 tbsp olive oil in a frying pan. Add the white onion rings and sauté for a short time.
- Add the zucchini, stir and sauté on high heat for about 2 minutes.
- Add the green part of the onion and sauté for a couple of minutes but not too long so that the vegetables still are firm to the bite.
- Roast the walnuts on a small frying pan without any oil until they start to smell toasty. Let them cool of and then mince them.
- Wash and dry the lemon. Grate about 2 tbsp of lemon peel.
- Chop the parsley into small pieces.
- Put Sour cream, egg yolk, harissa and honey into a food processor and mix it.
- Add feta cheese and blend it until smooth.
- Preheat the oven too 180C.
- Layer the muffins forms with puff pastry sheets, so that they form a small basket.
- Fill them up with the vegetable mixture.
- Top it with the feta cream.
- Bake on the middle shelf for about 15 min until they are golden.
- Sprinkle with parsley and serve warm.
You can exchange the puff pastry with filo dough to make it even more delicate.