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Greek Zucchini, Meat & Feta Pie

Prep Time:
1 hr

Total Time:
1 hr 55 min

Makes:
6 servings, one wedge each

What You Need

2 lb. zucchini, peeled, grated

1-1/2 tsp. salt, divided

1/2 lb. ground beef

1 pkg. (3.5 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. dry bread crumbs

10 sheets frozen phyllo dough, thawed according to pkg. directions

1/4 cup (1/2 stick) butter, melted

Make It

PLACE zucchini in colander placed over a bowl. Sprinkle zucchini with 1 tsp. of the salt; drain 30 min. Wrap zucchini in towel; squeeze out remaining liquid. Place zucchini in medium bowl.

PREHEAT oven to 400°F. Brown meat; drain. Add to the zucchini along with the feta cheese, eggs, milk, bread crumbs and remaining 1/2 tsp. salt; mix well.

PLACE 1 of the phyllo sheets on clean surface; brush with butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in lightly greased 9-inch round cake pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan, allowing excess dough to hang over side of pan.

SPREAD zucchini mixture onto bottom of crust. Cover with remaining 2 phyllo sheets. Fold excess dough over top layer. Brush with remaining butter to seal. Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into six wedges to serve.

Kraft Kitchens Tips

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation

For a meatless entree, prepare as directed omitting the ground beef.

Special Extra

Add 1/2 cup chopped pitted Greek olives to the meat mixture before spreading into pastry-lined pan.

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