Recipe - Feta Phyllo And Zucchini Pie (Mf)

3 pound Small zucchini, trimmed,
washed and grated coarsely
Salt
One fourth cup Olive oil
5 lg Eggs, lightly beaten
One half cup Milk
Three fourths pound Feta cheese, crumbled into
peasized pieces
One fourth cup Chopped italian parsley
One fourth cup Chopped fresh dill
One fourth cup Toasted bread crumbs
Freshly ground black pepper
One fourth pound Melted butter for brushing
leaves of phyllo
Three fourths pound 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 13inch 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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6688 Posted to MCRecipe Digest
V1 #607 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997