deep baking dish, 13” x 14” x 4”-inch, you can use a food processor instead of a box grater, and the end result will be the same.
1 lb phyllo dough, 9”x14”, thawed to room temperature.
1.5 cups melted butter (ghee or real salted butter)
1 cup plain breadcrumbs
10 large zucchini grated
2 cups feta cheese, crumbled
3 tbsp olive oil
10 oz soft Gouda cheese
4 oz mascarpone or cream cheese
3 large eggs
8 scallions, finely sliced (both white and green parts)
1 medium onion, diced
5 garlic minced
5 tbsp chopped fresh dill
4 tbsp chopped parsley
2 tbsp fresh mint
1 tsp Himalayan salt
2 tsp Black Pepper
Start by preparing the filling, clean the zucchini, and cut the ends. Using a box grater or a food processor, grate the zucchini. (I used a food processor it was faster).
Once you have grated all the zucchini, place it into cheese clothes to squeeze and release as much of the liquid as possible. Then transfer the zucchini in the cheese clothes into a large mixing bowl, to catch any remaining liquid that remains, set aside until we are ready to start the filling.
Chop your vegetables and fresh herbs, and measure and cut the cheeses and set aside.
In a large pot on medium heat add the olive oil, then saute the diced onions cook for 5 minutes then add the garlic and the green scallions. Saute for about 10 minutes total, stirring constantly. Add the zucchini to the pot and add salt and pepper to taste. Note: (You can add the herbs now before removing them from the pot or after).
Remove the filling from the pot and transfer to a large mixing bowl.
Add all the fresh herbs to the filling (if you haven't already). Continue mixing and add all the cheeses and mix well.
Taste and add more salt and pepper if needed. Note: Be straightforward with the salt, I don't recommend more than 2 tablespoons as the feta is salty.
Whisk the eggs, add to the filling, and mix well to combine.
Heat your oven to 400°F.
Assemble the Pie
Prepare your table as an assembly line, (Baking dish, laid phyllo sheets divided into two parts, melted butter with brush, and the filling).
The first step is to add the bread crumb to the baking dish and spread and create an even layer. (this prevents your dough from becoming soggy).
Remove the phyllo from its wrapping and gently unfold and divide the dough in half. You will use half of the stack of dough for the bottom and the other half to cover the filling.
Start with 3 sheets of phyllo and place it in the pan covering the bread crumb and spread butter all over, (one by one). Then continue one phyllo sheet at a time by placing half inside the dish and half hanging over, place in clockwise order as demonstrated.
Once done with the first half, add the filling over the phyllo and gently spread evenly. Cover the filling using the sheets that are hanging outside of the pan.
Now start adding the second half of the phyllo stack one sheet at a time and (save 8 sheets for the end). And butter after you have unfolded the hanging sheets covering the filling. Tuck in the corners if necessary and don't worry it will come together at the end after baking.
For the last 8 sheets, I take one at a time and crinkle them placing them on top of the pie as demonstrated.
Pour the rest of the melted clarified butter evenly over the assembled pie. Using the tip of a knife you will cut through the pie into squares, this will ensure that the butter gets fully absorbed. Cutting the pie is a must before placing the pie into the oven.
Place your pie in the center of the rack and bake for about 40 to 60 minutes or until golden brown. Check your pie after 40 minutes as every oven varies. Once the pie is ready, allow it to rest at room temperature for about 20 minutes before serving. Eat alone or with a nice salad. Enjoy
