Ingredients Olive oil spray, to grease
3 sheets frozen short crust pastry, thawed
1/4 cup water
2-3 large zucchini, coarsely grated
100g low-fat feta, drained and crumbled
Salt and pepper to season
Preheat oven to 200°C.
Spray a 12 cup muffin pan with oil.
Using a 10cm round pastry cutter, cut 4 discs from each pastry.
Line the pans with the pastry discs, overlapping if needed.
Place in the oven and bake for 5-10 minutes or when slightly puffed.
In a large bowl, whisk the eggs and water together.
Season with salt and pepper.
Stir in the zucchini.
Add the feta and combine all ingredients well.
Divide the mixture among the pastry cases.
Bake for 30 minutes, until the filling has just set.