Framentunjača - Croatian Delight

Ingredients

• 4 medium zucchinis, thinly sliced 4 medium zucchinis, thinly sliced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) ricotta cheese 1 cup (240ml) ricotta cheese
• 1 cup (240ml) feta cheese, crumbled 1 cup (240ml) feta cheese, crumbled
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 4 eggs, beaten 4 eggs, beaten
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (Total), 12g (Saturated)
• Carbohydrates: 18g (Total), 4g (Sugars)
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced zucchini to the pan and cook until tender, about 5 minutes. Season with dried oregano, dried thyme, paprika, salt, and pepper. Remove from heat and set aside.
4. 4.
   In a mixing bowl, combine ricotta cheese, feta cheese, grated Parmesan cheese, beaten eggs, and milk. Mix well until smooth.
5. 5.
   Roll out the puff pastry sheet and place it in a greased baking dish.
6. 6.
   Spread half of the cheese mixture evenly over the puff pastry.
7. 7.
   Layer the cooked zucchini on top of the cheese mixture.
8. 8.
   Spread the remaining cheese mixture over the zucchini.
9. 9.
   Fold the edges of the puff pastry over the filling, creating a rustic crust.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
11. 11.
    Allow the Framentunjača to cool for a few minutes before serving.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini thinly for even cooking and layering in the pie.
• Puff pastry — Thaw the puff pastry according to the package instructions before using it in the recipe to ensure it rolls out easily and bakes evenly.
• Ricotta cheese — If the ricotta cheese is too watery, drain it in a sieve before using it in the recipe to prevent a soggy filling.
• Feta cheese — For a more pronounced flavor, choose a high-quality feta cheese with a tangy and salty taste.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.

Tips & Tricks

• For added flavor, sprinkle some fresh basil or parsley on top of the pie before serving.
• If you prefer a crispier crust, brush the edges of the puff pastry with an egg wash before baking.
• Experiment with different herbs and spices to customize the flavor of the pie to your liking.
• Serve Framentunjača warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated in the oven.

Serving advice

Serve Framentunjača as a main course accompanied by a fresh green salad. It can also be served as a side dish or as part of a brunch spread.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh herbs or a drizzle of olive oil before serving. Cut the pie into neat slices and arrange them on a platter for an appealing display.