The best delicious Feta Phyllo And Zucchini Pie (mf) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Feta Phyllo And Zucchini Pie (mf) recipe today!
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3 lb Small zucchini, trimmed,
-washed and grated coarsely
Salt
1/4 c Olive oil
5 lg Eggs, lightly beaten
1/2 c Milk
3/4 lb Feta cheese, crumbled into
-pea-sized pieces
1/4 c Chopped italian parsley
1/4 c Chopped fresh dill
1/4 c Toasted bread crumbs
Freshly ground black pepper
1/4 lb Melted butter for brushing
-leaves of phyllo
3/4 lb Phyllo leaves
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 from 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.
Yield: 8 servings
Yields
8 Servings
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