Kolokithopita (Greek Zucchini Pie) from Closet Cooking (makes 6+ servings) Ingredients: 2 pounds zucchini (grated and squeezed and drained) 1 cup feta cheese (crumbled) 1/2 cup herbs (such as dill, mint, parsley, chopped) 1 bunch green onions (sliced) 3 eggs (lightly beaten) salt and pepper to taste 1/4 cup olive oil 12 sheets phyllo dough (thawed over night in the fridge) Directions: 1. Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl. 2. Brush the bottom of a 13x8 inch baking pan with olive oil. 3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers. 4. Place the zucchini mixture on top of the phyllo dough. 5. Brush the top of a sheet of phyllo dough with olive oil and place it on the zucchini filling. Repeat until you have 6 layers. 6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes. |