1 kg zucchini, sliced
4 scallions, sliced
½ bunch dill, finely chopped
300 g DODONI Feta with 40% less salt
200 g DONONI Authentic Greek yoghurt 2%
8 phyllo sheets
salt & freshly ground pepper
Wash the zucchini and scallions and slice them.
In a cooking pot heat 5 tbsp olive oil and sate the scallions for 1-2 minutes until soft. Add the zucchini and saute until soft. Add salt and freshly ground pepper and keep stirring, until most of the water has evaporated, for about 10 minutes. Remove from heat and let it cool off for about 15 minutes. Add the dill, feta, yoghurt and eggs and mix into a thick filling. Grease a baking pan with olive oil and place 4 phyllo sheets one on top of the other, brushing each with a bit of olive oil. Spread the zucchini filling evenly all over its surface. Cover with the 4 phyllo sheets left, brushing each one with olive oil. Fold the phyllo sheets on the edges and brush them with olive oil. Cut the pie into pieces and bake in a preheated oven, at 180°C, for about 1 hour, until the phyllo looks golden and crispy. Let the zucchini pie cool off and serve at room temperature.