ZUCCHINI-AND-BASIL FILO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen filo pastry
6 md Zucchini
1/2 ts Salt
3/4 c Pine nuts
2 tb Virgin olive oil
1 sm Red onion
– diced into 1/4-inch pieces
Pepper
2 Garlic clove — minced
1/2 c Chopped basil
– (loosely packed)
3 tb Parsley, minced
1/4 c White wine or water
2 Eggs
2/3 c Parmesan, grated
3 oz Feta cheese, crumbled
8 tb Unsalted butter — melted
– (or a mixture of
– butter and olive oil)

PREHEAT OVEN TO 350F. Remove filo pastry from freezer
and let it come to room temperature while you prepare
the filling. Unfold the dough, and cut the stack of
sheets in two. If you are making just one recipe,
refold half the dough, and wrap it in plastic. It can
either be refrozen or kept for a few days in the
refrigerator. Cover the sheets to be used with a sheet
of waxed paper covered in turn with a damp kitchen
towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater
or in a food processor. Toss with the salt and set
aside for 30 minutes. Then drain and squeeze dry in a
clean kitchen towel. Roast the pine nuts for 5-to-8
minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the
onion until it begins to soften, about 2 minutes. Add
the zucchini, season with freshly ground black pepper,
and cook another 4 minutes; then add the garlic,
basil, parsley and white wine or water. Cover for 3 to
4 minutes, and remove from heat. Beat the eggs, stir
in the cheeses, then cook the vegetables. Check the
seasoning. Brush a 9-by-13-by-2-inch pan with the
melted butter and lay a sheet of filo pastry with
butter, or mixture of butter and olive oil, and
continue buttering and layering, until you have used
half the sheets. Scatter half of the chopped pine nuts
between several of the layers. Brush the top layer
with butter and spread the filling over it. Continue
layering the rest of the pastry sheets. If the butter
begins to congeal, reheat it so it spreads easily. Cut
the assembled pastry into 3-inch squares, then into
diamonds, making sure you cut through all the layers;
refrigerate the pastry if you will not be baking right
away. Bake in a preheated 400F oven for 40 to 50
minutes, or until browned. Serve the pastries warm
from the oven, slightly cooled, or at room
temperature. Makes one 9-by-13-inch filo pastry.

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