GREEK ZUCCHINI, FETA & MEAT PIE

Greek Zucchini, Feta & Meat Pie image

Say hello to flaky and meaty with this Greek Zucchini, Feta & Meat Pie recipe. You'll love the crispiness of the phyllo dough and the kick of basil and tomato feta cheese, making this a meat pie to remember.

Provided by My Food and Family

Categories Recipes

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

2 lb. zucchini, peeled, shredded
1 tsp. salt
1/2 lb. lean ground beef
1 pkg. (3.5 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
2 eggs, beaten
2 Tbsp. milk
2 Tbsp. dry bread crumbs
10 sheets frozen phyllo dough, thawed
1/4 cup butter, melted

Steps:

Place zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.
Heat oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.
Place 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.
Spread zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.
Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 870 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 17 g