Filo pie with zucchini, tomatoes and camembert

Name: filo pie with zucchini, tomatoes and camembert
Total time: 20 min
Yield: 4
Ingredients: 100 gram old brown bread; 100 gram old white bread; 50 gram walnut; 50 gram almond; 75 gram mature cheese; 1 tablespoon dried Provençal herbs; basil; parsley; 5 sheet filo pastry; 75 milliliters olive oil; 75 gram butter; 300 gram zucchini; 200 gram cherry / Christmas; 200 gram Camembert; 200 gram Brie

Ingredients

Directions

Preheat the oven to 200 ° C. Chop the bread with the walnuts coarsely. Mix this with the cheese, herbs, salt and pepper.
Take a sheet of filo pastry, brush with olive oil and place the dough with the oil side down in the mold. Let the excess dough hang over the edge.
Place 3 greased dough sheets in the form. Divide half of the breadcrumb mixture over the dough base.
Place the zucchini slices on top of each other and the to with the cutting edge facing up. Divide the camembert over it and sprinkle with the rest of the bread crumbs.
Brush the last sheet of filo pastry with olive oil. Skip the overhanging dough back into the mold.
Crease the last dough sheet lightly, place it on the dough in the mold and lightly put the dough on the sides.
Fry the filo pie with zucchini in the middle of the oven for about 15 minutes until golden brown and done.