Feta Phyllo and Zucchini Pie

  0.0 – 0 reviews  • Easy Baking
Level: Easy
Total: 2 hr
Prep: 1 hr
Cook: 1 hr
Yield: 8 servings

Ingredients

  1. 3 pounds small zucchini, trimmed, washed and grated coarsely
  2. Salt
  3. 1/4 cup olive oil
  4. 5 large eggs, lightly beaten
  5. 1/2 cup milk
  6. 3/4 pound feta cheese, crumbled into pea-sized pieces
  7. 1/4 cup each chopped Italian parsley and fresh dill
  8. 1/4 cup toasted bread crumbs
  9. Freshly ground black pepper
  10. Melted butter (1/4 pound) for brushing leaves of phyllo
  11. 3/4 pound phyllo leaves

Instructions

  1. 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.
  2. 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. 
  3. 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.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 500
Total Fat 34 g
Saturated Fat 17 g
Carbohydrates 34 g
Dietary Fiber 3 g
Sugar 7 g
Protein 16 g
Cholesterol 186 mg
Sodium 765 mg

 

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