Beauty is tied to Harmony. And getting harmony through contrasts is something special and amazing.

In this recipe, easy to execute and with delicate flavors, blend different textures and products from far away places: the pasta fillo, typical of Arab countries, with its various layers, thin as the veils of a dancer.

The palmite, soft bud of the coconut palm, with its fleshy texture and candid color.

Zucchini, a vegetable always available and versatile, that goes well with a myriad of different ingredients. Dried in a drizzle of extra virgin oil and added to a cream based on fresh cream, eggs and grated cheese, enriched with small rings of palmite cut into cubes and finally a few leaves of fresh thyme. On the bed of infinite layers of pasta Fillo peeled with extra virgin oil, then brought in the oven for a little more than 30 minutes.

It will turn out a crispy and golden salted cake, with a soft filling, enveloping and delicate. To taste hot, freshly baked or at room temperature, perfect for picnics.

If it seems inappropriate to define a “beautiful " flavor, you will be surprised, while savoring the soft filling and the crispy wrapper. Because sensations are, in the end, pure beauty.



  • 4 medium zucchini
  • 250ml fresh cooking cream
  • 1 pack of frozen Fillo pasta
  • 2 whole eggs
  • 3 soup spoons filled with grated Parmesan cheese
  • 1 jar of about 300g of drained palmite
  • A handful of fresh thyme leaves
  • Salt and pepper q.b.

I let the filo dough thaw before cooking. I roll out the dough in a previously oiled baking dish. I use only extra virgin oil of good quality because the flavors are absorbed by the pasta and if the oil is not good, you can feel it!
Cut the zucchini into rings and let it wither in the pot, with a little extra virgin oil, seasoned with salt and freshly ground pepper.

Separately we mix the two eggs and grated cheese with fresh cream, vigorously beating the mixture, adding salt and pepper.

I cut the palmite into washers, and I proceed like this:

Add the pasta fillo on the baking sheet by folding and cutting the excess at the edges. I prepare a stratum of zucchini and then the palmito. Pour the mixture obtained with cream, eggs and cheese. The folded edges of the cake will be brushed with extra virgin oil.

I bring in a ventilated oven at 160° for about 30 minutes.

The recipe in Portuguese!



  • 4 zucchini (plus or minus 1kg)
  • 1 Rolo mass folhada Filo congelada
  • 250 ml of sour cream with serum, well mixed
  • 3 tablespoons, well filled, grated Parmesan cheese
  • 2 eggs
  • 1 can of Palm
  • Fresh thyme (mint can also be used)
  • Salt and pepper to taste


I sauté the zucchini cut into slices, in a drizzle of good quality olive oil. I leave to Brown a little and cover the pan, proceeding with cooking, until the zucchini become soft. Seasoning with salt and pepper.

I prepare the previously thawed filo mass, lining a Pyrex or greased form with olive oil. Filling with the cooked zucchini, The Palm cut into slices and the sour cream well mixed with the eggs and the grated Parmesan cheese.

I cut off the excess from the edges of the filo puff pastry and with a brush I moisten the edges with olive oil.

I bring to the oven ventilated at 160° for about 30 minutes, or until the filo puff pastry is browned and the filling cooked.


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