Say hello to flaky and meaty with this Greek Zucchini, Feta & Meat Pie recipe. You'll love the crispiness of the phyllo dough and the kick of basil and tomato feta cheese, making this a meat pie to remember.
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.
Add 1/2 cup chopped Greek olives to meat mixture before spreading onto bottom of pastry-lined pan.
For a meatless entrée, prepare omitting the ground beef.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.