Feta Phyllo And Zucchini Pie
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 cup
Olive Oil5 large
Egg (lightly beaten)1 cup
Milk1 cup
Toasted Bread (crumbs)1360 g
Leaves (phyllo)Directions:
1
Set zucchini in a colander, sprinkle with salt and drain for 1 hour
2
Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil
3
Season to taste from salt and pepper and set aside to cool slightly
4
In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs
5
Add the cooked zucchini and adjust the seasoning, using lots of pepper
6
Preheat the oven to 350 degrees
7
Butter a 9 by 13-inch deep baking pan
8
Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim
9
Brush the sheet very lightly with melted butter and cover with another phyllo sheet
10
Continue this way until half of the phyllo has been used
11
Add the zucchini and spread it out evenly
12
Fold overhanging phyllo up over the squash filling and brush with melted butter
13
Lay remaining phyllo leaves on top, again brushing melted butter between the layers
14
Brush top well with butter, score top layers with a sharp knife and bake for an hour
15
Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives