• 2 Tbs Kerrygold Pure Irish Salted Butter
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • Approx 450gms (1 pound) zucchini, trimmed and grated (shredded)
  • 2 – 2/1/2 Tbs finely chopped Italian parsley (a small handful)
  • 1 tsp dried dill (or use fresh about 2 tsp)
  • 1 tsp dried oregano
  • Pinch of chilli flakes
  • 100gms (grated) Kerrygold Mature Cheddar
  • 1/3 cup (80ml) Greek yoghurt
  • 1 large free-range egg
  • 1 Tbsp fresh lemon juice
  • Salt and pepper
  • 8 sheets phyllo pastry


Recipe by Drizzle and Dip
  1. Melt the butter in a large non-stick pan and cook until soft, about 4 minutes. Add the garlic and cook for about another minute over low heat.
  2. Add the grated zucchini to the pan and sauté until soft about 3 minutes. Add the chopped parsley, dill, oregano, chill and salt and pepper. Allow the mixture to cool
  3. In a bowl lightly beat the egg and yoghurt and then add the grated cheese.
  4. Add the cool zucchini mixture to the cheese and yoghurt mixture and set aside in the fridge to firm up for about an hour. This can be made in advance.
  5. When you are ready to bake the pies, gently remove two sheets of phyllo pastry from the packaging – cover the remaining pastry with a clean, damp tea towel to prevent it from drying out.
  6. Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top.
  7. Cut the pastry sheets vertically into four equal pieces or, if you want to make smaller pies, five pieces.
  8. Brush the strips with butter leaving the bottom bit where the filling goes unbrushed.
  9. Place a dollop of the cheese and zucchini mixture (about a dessert spoon full) at the bottom end of each piece of pastry and fold over to form a triangle.
  10. Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry.
  11. Lightly brush all sides of the triangle pies with melted butter.
  12. Preheat the air fryer to 180C/350F and depending on the size of your basket cook these in 2 – 4 batches for 12-14 minutes until golden. Check after 12 minutes.
  13. Enjoy on their own or with tzatziki on the side to dip.

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