3 lb Zucchini; Seeded, If Large
Coarse Salt
1/2 lb Feta Cheese; Crumbled
2 Eggs; Lightly Beaten
1/4 c Milk
1/3 c Semolina Flour; (Fine)
1/2 c Extra-Virgin Olive Oil
Freshly Ground Black Pepper
1 lb Phyllo Pastry; Room
-Temperature
1. Peel, then julienne, zucchini (easiest with a mandoline). Place in a
colander set over a bowl, sprinkle with 2 t. salt, mix gently but well, and
set aside for 30 minutes.
2. Squeeze zucchini dry in a clean dish towl and transfer to a large bowl.
Add feta, eggs, 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 mixture into pie. Trim 1
small sheet to fit pan, brush with oil, and lay over filling. Oil remaining
sheet and lay over first. Fold in overhanging phyllo and pleat to form a
neat and tidy crust.
4. Brush top of pie with oil and bake until golden, about 45 minutes. Cool
for 10 minutes, invert onto large platter, then turn onto a cutting board.
Cut into wedges and serve warm or at room temperature.
Notes: Greek; If I make this, it will be with a butter-only or vegetable
oil- butter combination, not just oil as the recipe calls for.
Yields
4 Servings