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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Perfect when Uncle Bill won't stop giving you #$&! squash... Rawr. Hey, this isn't half bad. Ingredients:
six cups of shredded zucchini |
six cups of shredded summer squash |
1/4 cup of chopped parsley |
four cloves of minced garlic |
two tbs of minced onion |
nine eggs |
one tbs of fresh, minced dill |
eight ounces of crumbled feta |
six sheets of frozen phyllo dough, already thawed out |
a stick of melted butter |
salt and pepper to taste. |
Directions:
1. Preheat oven to 350. In a bowl, combine shredded zuuchini, squash and salt. Put in strainer and squeeze out juice. Combine beaten eggs, chopped parsley, garlic, feta, onion, dill, salt and pepper. Add freshly squeezed sqash-zuuchini mix. Spoon mixture into ungreased, 13x9 inch baking pan. Cut phyllo sheets in half cross-wise. Lightly brush each sheet of phyllo with melted butter, place on top of squash, repeating six times. Bake for an hour, in the last fifteen minutes cover with foil to prevent over-browning. Let phyllo-squash mixture sit for around twenty minutes. Cut into 10-12 squares.
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