INGREDIENTS

INSTRUCTIONS

Set zucchini in a colander, sprinkle with salt and drain for 1 hour.
Squeeze out excess moisture from zucchini then cook it for a few
minutes in olive oil. Season to taste from salt and pepper and set
aside to cool slightly.  In a mixing bowl combine the eggs with the
milk, feta cheese, parsley,  dill, and bread crumbs. Add the cooked
zucchini and adjust the  seasoning, using lots of pepper.  Preheat the
oven to 350 degrees. Butter a 9 by 13-inch deep baking  pan. Layer a
sheet of phyllo so that it overlaps baking pan and  extends beyond the
rim. Brush the sheet very lightly with melted  butter and cover with
another phyllo sheet. Continue this way until  half of the phyllo has
been used. Add the zucchini and spread it out  evenly. Fold overhanging
phyllo up over the squash filling and brush  with melted butter. Lay
remaining phyllo leaves on top, again  brushing melted butter between
the layers. Brush top well with  butter, score top layers with a sharp
knife and bake for an hour.  Cool and serve with a green salad or a
vegetable salad of green  beans, tomatoes and olives.  Yield: 8
servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights  Reserved
MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May
11, 1997  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6688 Posted to
MC-Recipe  Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May
12, 1997

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