Feta Phyllo And Zucchini Pie Recipe
Servings: 8
Ingredients
- 3 lb small zucchini trimmed, washed, and grated coarsely Salt to taste
- 1/4 c. extra virgin olive oil
- 5 lrg Large eggs lightly beaten
- 1/2 c. lowfat milk
- 3/4 lb feta cheese crumbled pea-sized
- 1/4 c. minced Italian parsley
- 1/4 c. minced fresh dill
- 1/4 c. toasted bread crumbs Freshly-grnd black pepper to taste Melted butter - (abt 1/4 lb) for brushing phyllo
- 3/4 lb phyllo leaves
Directions
- 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 min in extra virgin olive oil. Season to taste with salt and pepper and set aside to cold slightly.
- In a mixing bowl combine the Large eggs with the lowfat milk, feta cheese, parsley, dill, and bread crumbs. Add in 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 which 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 till half of the phyllo has been used.
- Add in the zucchini and spread it out proportionately. 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. Cold and serve with a green salad or possibly a vegetable salad of green beans, tomatoes and olives.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 195 | 50% |
| Total Fat 22.05g | 28% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 772mg | 32% |
| Potassium 563mg | 16% |
| Total Carbs 33.07g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.87g | 4% |
| Protein 15.91g | 25% |
