Ingredients 6 country-style phyllo sheets 1.200 gr tender zucchini, grated 2 carrots, grated 1 onion, finely chopped 1 bndl. scallions, finely chopped 1/2 bndl. dill, finely chopped 500 gr feta cheese, crumbled 1/2 cup olive oil 3 eggs 1 cup sweet trahana or bulgur Salt Freshly-ground pepper Extra olive oil for brushing the phyllo Equipment Baking tray Pot TAGS APPETIZERS CARROT APPETIZERS SUMMER FOODS Ingredients 6 country-style phyllo sheets 1.200 gr tender zucchini, grated 2 carrots, grated 1 onion, finely chopped 1 bndl. scallions, finely chopped 1/2 bndl. dill, finely chopped 500 gr feta cheese, crumbled 1/2 cup olive oil 3 eggs 1 cup sweet trahana or bulgur Salt Freshly-ground pepper Extra olive oil for brushing the phyllo Instructions FILLING Grate the zucchini and place in a colander. Sprinkle with a little salt and let stand for 15-20 minutes to release their liquid. Meanwhile, heat the olive oil in a deep skillet or sauté pan. Sauté the onion and scallions for about 5 minutes, until translucent and softened. Squeeze the zucchini thoroughly with your hands or in a clean kitchen towel, and add them to the pan. Add the grated carrot and sauté for 2-3 minutes, until softened and coated in oil. Remove the pan from the heat. Add the chopped herbs, crumbled feta, and beaten eggs. Mix quickly until combined. Finally, stir in the trahana or bulgur. ASSEMBLING THE PIE Preheat the oven to 180°C (360°F) (fan setting). Brush a shallow round baking pan (34cm or 36cm) with olive oil. Layer the first 4 sheets of phyllo one on top of the other, arranging them with pleats so they cover the base and sides of the pan. Brush each sheet lightly with olive oil before adding the next. Spread the filling evenly with a spoon over the phyllo, leaving a two-finger margin around the edges. Cover with the remaining 2 sheets, also pleated, brushing lightly with olive oil between them. Score the pie into serving portions with a sharp knife. Sprinkle the top lightly with water to help the phyllo crisp as it bakes. Bake in the preheated oven at 180°C, using top and bottom heat, on the lowest rack of the oven. Bake for about 1 hour, until the zucchini pie is golden and crisp on the surface. TAGS APPETIZERS CARROT APPETIZERS SUMMER FOODS
