Zucchini And Feta Spiral - cooking recipe

Ingredients

2 tbsp olive oil
1 medium onion, thinly sliced
1 tsp ground caraway seeds
3 medium zucchini, coarsely grated
1 medium carrot, coarsely grated
1 medium red pepper, finely chopped
8 oz feta cheese, crumbled
2 None eggs, lightly beaten
14 sheets phyllo dough
8 tbsp (1 stick) butter, melted
1 None egg, lightly beaten, for brushing
1 tbsp grated Parmesan cheese
1/2 tsp white sesame seeds
None None FOR THE TOMATO SAUCE
1 tbsp olive oil
2 cloves garlic, thinly sliced
2 None bay leaves
2 cans (14 oz each) diced tomatoes
1 tbsp tomato paste

Preparation

Preheat the oven to 325\u00b0F. Grease a 12-inch pizza pan.
Heat oil in a large skillet on medium heat. Cook onion and caraway seeds, stirring, for 2-3 mins, or until onion is soft. Add vegetables; cook, stirring, for a further 1-2 mins, or until vegetables are soft and almost all liquid has evaporates. Remove from heat; stir in feta. Cool; stir in eggs.
Layer two phyllo sheets, brushing each with butter. Spread 1/2 cup vegetable mixture loosely down one long edge of phyllo; leave 1-inch border at each end. Roll phyllo lightly around mixture, tucking in ends. Brush roll with butter. Repeat with remaining phyllo, butter and vegetable mixture.
Coil phyllo rolls on pizza pan, starting from center and working out to edge of the pan to form a spiral. Brush sides of roll with egg as you work. Sprinkle with combined Parmesan and sesame seeds.
Bake for 20 mins, or until browned.
Meanwhile, for the tomato sauce, heat oil in a medium saucepan on medium heat. Cook onion, garlic and bay leaves, stirring, for 1-2 mins, or until onion is soft. Add tomatoes, tomato paste and 1/2 cup water; simmer, uncovered, for 25 mins, or until reduced by half. Discard bay leaves. Serve spiral with sauce.