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Main dishes

Greek Zucchini, Meat & Feta Pie

Greek Zucchini, Meat & Feta Pie recipe
photo by:kraft
Ground beef, zucchini, and crumbled feta are the savory filling for this gloriously flaky Greek meat pie.
30 min
1 hr 45 min
6 servings
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What You Need

lb.  zucchini, peeled, shredded
tsp.  salt
lb.  lean ground beef
pkg.  (3.5 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
 eggs, beaten
Tbsp.  milk
Tbsp.  dry bread crumbs
sheets  frozen phyllo dough, thawed
cup  butter, melted

Make It

PLACE zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.

HEAT oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.

PLACE 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.

SPREAD zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.

BAKE 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
For a meatless entrée, prepare omitting the ground beef.
Special Extra
Add 1/2 cup chopped Greek olives to meat mixture before spreading onto bottom of pastry-lined pan.
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