Tastiest Zucchini Pie

Here is a easy recipe that I have been making for quite some time.
You could change some of the ingredients to your liking.
Tips for weightloss keep portion size small and use low fat canola oil spray for pastry sheets and low fat parmesan cheese.

* Slice 1kg of zucchini. (place these into a colander and sprinkle salt over top. Leave to sit over another bowl in fridge for at least three hours)
* 6 eggs, lightly beaten.
* filo pastry about 10 sheets.
* 1 tsp nutmeg.
* 1/4 cup of extra virgin olive oil.
* 60g butter.
* 3/4 cup sr flour, sifted.
* Tblsp chopped chives, dried or fresh.
* 2 tomatoes, diced.
* 100g salami, hot or mild-chopped fine.
* 250g parmesan shaved cheese. Keep a tsp to sprinkle on top.
* Pepper to taste.

Rinse zucchini and pat dry with some paper towel.
Oven should be about 170degrees C.
Line a 23cm springform tin with melted butter, place sheets of filo
inside, overlapping as you move around the tin. Brush each layer with melted butter. Over lap the sides of tin as well.
Mix together the flour, parmesan, nutmeg, eggs, chives, salami, tomatoes,
oil and zucchini. Spoon mixture into tin and pull flaps of pastry over the top of pie. Brush with butter and sprinkle a little parmesan over top.
Cook for atleast 40 minutes. It is cooked when set. If it looks like it is browning to quickly, slow the oven down but then you may have to cook a bit longer.
Let sit for 20mins before taking out of tin. Best eaten on the day of cooking.

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