1 cup ATHENOS Feta Cheese with Basil & Tomato, crumbled
2 egg s, lightly beaten
2 Tbsp. milk
2 Tbsp. dry bread crumbs
10 sheets frozen phyllo, thawed
1/4 cup butter, melted
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Let's Make It
Place grated zucchini in a colander and over a bowl. Sprinkle the zucchini with 1 teaspoon of the salt and let drain for 30 minutes. Wrap zucchini in a towel and squeeze out remaining liquid. Place zucchini in a medium bowl.
Heat oven to 400°F.
Add beef, feta, eggs, milk, bread crumbs and remaining 1/2 teaspoon salt to zucchini and mix until combined.
Place 1 sheet of phyllo dough on a clean surface and gently brush with melted butter. Place a second sheet of phyllo on top and brush it with melted butter. Place the double layers of dough in a lightly greased 9-inch round cake pan. Repeat double layering with 6 of the remaining sheets, crisscrossing the layers so they cover the bottom of the pan and make a bottom crust with excess dough hanging over the side of the pan.
Spread filling mixture onto bottom of crust in pan. Cover with last 2 sheets of buttered phyllo dough. Fold up overhanging dough, overlapping it to form a neat crust. Brush with butter to seal.
Bake for 45 minutes or until golden brown. Cool in pan for 10 minutes. Unmold onto plate, cut and serve hot.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 to 8
* 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.