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Ingredientes
- 3 lb Zucchini, Seeded, If Large Coarse Salt
- 1/2 lb Feta Cheese, Crumbled
- 2 x Large eggs, Lightly Beaten
- 1/4 c. Lowfat milk
- 1/3 c. Semolina Flour, (Fine)
- 1/2 c. Extra-Virgin Extra virgin olive oil Freshly Grnd Black Pepper
- 1 lb Phyllo Pastry, Room Temperature
Direcciones
- 1. Peel, then julienne, zucchini (easiest with a mandoline). Place in a colander set over a bowl, sprinkle with 2 teaspoon salt, mix gently but well, and set aside for 30 min.
- 2. Squeeze zucchini dry in a clean dish towl and transfer to a large bowl.
- Add in feta, Large eggs, lowfat milk, semolina, and 2 Tbsp. oil to zucchini. Season with pepper and salt, but taste first because there is some salt already on zucchini from step 1. Mix thoroughly, and set aside.
- 3. Preheat oven to 400 degrees. Brush 1 large sheet of phyllo with oil.
- Plac ein an oiled 12" diam baking pan (dough will hang over the side).
- Repeat with remaining large sheet. Spoon zucchini mix into pie. Trim 1 small sheet to fit pan, brush with oil, and lay over filling. Oil remaining sheet and lay over first. Mix in overhanging phyllo and pleat to create a neat and tidy crust.
- 4. Brush top of pie with oil and bake till golden brown, about 45 min. Cold for 10 min, invert onto large platter, then turn onto a cutting board.
- Cut into wedges and serve hot or possibly at room temperature.
- Notes: Greek; If I make this, it will be with a butter-only or possibly vegetable oil- butter combination, not just oil as the recipe calls for.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 374 | 70% |
| Total Fat 42.39g | 53% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 707mg | 29% |
| Potassium 964mg | 28% |
| Total Carbs 24.23g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.89g | 6% |
| Protein 17.35g | 28% |
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