Zucchini Phyllo Pie

This recipe was born out of boredom of sorts. I was grating zucchini to fry them as patties (pohane tikvice) like we always do, then I changed my mind and decided to put the mix into phyllo sheets and bake it instead of frying. I was quite impressed with how it came out, and also got points for a healthier version of zucchini cakes.

Ingredients

• 4 medium zucchini (grated and squeezed and drained)
  
• 1 cup feta cheese (crumbled)
  
• 1/2 cup herbs (such as dill, mint, parsley, chopped)
• 2-3 eggs (lightly beaten)
  
• salt and pepper to taste
  
• 1/4 cup olive oil 
  
• 12 sheets phyllo dough (thawed for at least an hour )
  
• Optional
• 1/2 cup herbs (such as dill, mint, parsley,oregano chopped)
• 1 bunch green onions (sliced)
• Dalmatian pancetta (sliced in small pieces) 

Directions

1. Grate and salt zucchini and let it drain in a colander for at least half-hour. Squeeze as much liquid as possible and place it in a bowl. Add feta, herbs, green onions, eggs, salt, and pepper in a large bowl.
   
2. Brush the bottom of a baking pan with olive oil.(I used 9 inch round for this recipe)
   
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
   
4. Place the zucchini mixture on top of the phyllo dough.
   
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the zucchini filling. Repeat until you have 6 layers. (Note: You kind of have to work fairly fast with phyllo sheets as they tend to dry out fast. Keep them under a damp towel)
   
6. Bake in a preheated 350F oven until golden brown on top, about 40- 55 minutes depending on the oven. Let it cool at least 20 minutes before serving.
7.