Connie "Kiyu" Guerrero
Featured Pinch Tips Video
- 20 large
- phyllo dough (thawed)
- 1/2 c
- butter (melted)
- 3 medium
- zucchini (grated)
- 1 large
- 1/2 c
- dill (finely chopped)
- 1/3 c
- fresh mint (finely chopped)
- 1/2 c
- crumbled turkish white cheese or feta cheese
- 1 Tbsp
- 1 tsp
- spicy red pepper flakes
- salt and pepper
1Place the grated zuchinni in a muslin bag. Twist it as tight as you can and let it drip for an hour. Twist bag again and squeeze more water out and let it drip again another half hour.
2Carefully remove the squeezed-dried zuchinni and place in large bowl. Add the egg, dill and mint. Next add the cheese, paprika, red pepper flakes and salt and pepper (I added 1/2 teaspoon salt and 1/4 teaspoon pepper) and mix to combine. Let sit for 15 minutes.
3After 15 minutes, the mixture will be juicy. Place another muslin bag over a colander and add the mixture and let it drip out some of the juice for 15 more minutes.
4Meanwhile, preheat oven to 350 degrees
5Take the zucchini mixture and blend it in a blender (you may have to do it in batches) for about 30 seconds. You don't want it smooth, just broken down a bit and with a little bit of texture to the mixture.
6Brush an 8x8x3 pyrex baking dish with some of the melted butter.
7Brush one sheet of phyllo with butter and place it in the baking dish (there will be overhang). Keep doing this with 9 more sheets.
8Pour the zuchini mixture and fold any of the over hang over the mixture.
9Next, brush another phyllo sheet with butter and place on top. Repeat with remaining 9 sheets. Tuck in any of the overhang into the sides or fold it over.
10Brush the top with more butter. Make several slits on top and sprinkle some water over over the phyllo.
11Bake for 45 to 55 minutes until golden brown.