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Categories:Viewed: 76 - Published at: 5 years ago
Ingredients
- 2 lb. zucchini, peeled, grated
- 1-1/2 tsp. salt, divided
- 1/2 lb. lean ground beef, browned Safeway 1 lb For $3.99 thru 02/09
- 1 cup ATHENOS Feta Cheese with Basil & Tomato, crumbled
- 2 eggs, lightly beaten
- 2 Tbsp. milk
- 2 Tbsp. dry bread crumbs
- 10 sheets frozen phyllo, thawed
- 1/4 cup butter, melted
Method
- Place grated zucchini in a colander and over a bowl.
- Sprinkle the zucchini with 1 teaspoon of the salt and let drain for 30 minutes.
- Wrap zucchini in a towel and squeeze out remaining liquid.
- Place zucchini in a medium bowl.
- Heat oven to 400F.
- Add beef, feta, eggs, milk, bread crumbs and remaining 1/2 teaspoon salt to zucchini and mix until combined.
- Place 1 sheet of phyllo dough on a clean surface and gently brush with melted butter.
- Place a second sheet of phyllo on top and brush it with melted butter.
- Place the double layers of dough in a lightly greased 9-inch round cake pan.
- Repeat double layering with 6 of the remaining sheets, crisscrossing the layers so they cover the bottom of the pan and make a bottom crust with excess dough hanging over the side of the pan.
- Spread filling mixture onto bottom of crust in pan.
- Cover with last 2 sheets of buttered phyllo dough.
- Fold up overhanging dough, overlapping it to form a neat crust.
- Brush with butter to seal.
- Bake for 45 minutes or until golden brown.
- Cool in pan for 10 minutes.
- Unmold onto plate, cut and serve hot.
