Feta Phyllo And Zucchini Pie

Recipe Ingredients

3 lbs	1362g / 48oz	Small zucchini - trimmed, washed,
		And grated coarsely
		Salt - to taste
1/4 cup	59ml	Olive oil
5 cups	990g / 34oz	Eggs - lightly beaten (large)
1/2 cup	118ml	Milk
3/4 lb	340g / 11oz	Feta cheese - crumbled pea-sized
1/4 cup	36g / 1.3oz	Chopped Italian parsley
1/4 cup	36g / 1.3oz	Chopped fresh dill
1/4 cup	36g / 1.3oz	Toasted bread crumbs
		Freshly-ground black pepper - to taste
		Melted butter - (abt 1/4 lb) - for brushing phyllo
3/4 lb	340g / 11oz	Phyllo leaves

Recipe Instructions

Set zucchini in a colander, sprinkle with salt and drain for 1 hour. Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil. Season to taste with salt and pepper and set aside to cool slightly.

In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs. Add the cooked zucchini and adjust the seasoning, using lots of pepper.

Preheat the oven to 350 degrees. Butter a 9- by 13-inch deep baking pan. Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim. Brush the sheet very lightly with melted butter and cover with another phyllo sheet. Continue this way until half of the phyllo has been used.

Add the zucchini and spread it out evenly. Fold overhanging phyllo up over the squash filling and brush with melted butter. Lay remaining phyllo leaves on top, again brushing melted butter between the layers.

Brush top well with butter, score top layers with a sharp knife and bake for an hour. Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6688) - - from the TV FOOD NETWORK

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