Feta-Zucchini Phyllo Pie
- 3 tablespoons olive oil
- 2 large onions, chopped
- 2 large zucchini (1½ pounds), chopped
- 2 cups packed (about 9 ounces) grated sheep’s milk Gouda cheese
- 1½ cups (8 ounces) crumbled feta cheese
- ½ cup (3 ounces) grated myzithra cheese
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped fresh oregano
- Salt and pepper, to taste
- 1½ cups whipping cream
- 3 large eggs
- ½ cup melted butter or olive oil
- 16 sheets phyllo dough, thawed if frozen
Instructions:
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini.
- In a large, heavy skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until golden, about 10 minutes. Add the zucchini and cook until just tender, about 5 minutes. Add all of the cheeses and stir just until melted. Remove the mixture from the heat; stir in the parsley and oregano, and season with salt and pepper. In a medium bowl, whisk together the cream and the eggs; stir into the cheese mixture.
- Preheat the oven to 350°F. Brush a 13 x 9-inch glass baking dish with some of the melted butter. Place one phyllo sheet in the bottom of the dish. Brush the phyllo sheet with melted butter. Top with another phyllo sheet and brush with butter. Repeat with 6 more phyllo sheets. Pour the cheese mixture over the phyllo crust in the baking dish, spreading evenly. Cover the filling with 1 phyllo sheet; brush the phyllo with melted butter. Repeat with the remaining phyllo sheets, brushing each with melted butter.
- Transfer the pie to the oven and bake until the filling is cooked and the phyllo crust is golden, about 45 minutes. Let the pie cool in the pan on a rack for at least 15 minutes before serving.
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