INGREDIENTS

INSTRUCTIONS

Peel, then julienne, zucchini (easiest with a mandoline). Place in a
colander set over a bowl, sprinkle with 2 t. salt, mix gently but
well, and set aside for 30 minutes. Squeeze zucchini dry in a clean
dish towl and transfer to a large bowl. Add feta, eggs, milk,
semolina, and 2 Tbsp. oil to zucchini. Season with pepper and salt,
but taste first because there is some salt already on zucchini from
step 1. Mix thoroughly, and set aside. Preheat oven to 400 degrees.
Brush 1 large sheet of phyllo with oil. Plac ein an oiled 12" diam
baking pan (dough will hang over the side). Repeat with remaining
large sheet. Spoon zucchini mixture into pie. Trim 1 small sheet to
fit pan, brush with oil, and lay over filling. Oil remaining sheet  and
lay over first. Fold in overhanging phyllo and pleat to form a  neat
and tidy crust. Brush top of pie with oil and bake until golden,  about
45 minutes. Cool for 10 minutes, invert onto large platter,  then turn
onto a cutting board. Cut into wedges and serve warm or at  room
temperature.  Notes: Greek; If I make this, it will be with a
butter-only or  vegetable oil- butter combination, not just oil as the
recipe calls  for.  Recipe by: Saveur, Jan 1998  Posted to MC-Recipe
Digest V1 #986 by Suzy Wert <SuzyWert@aol.com> on  Jan 5, 1998

A Message from our Provider:

“Forbidden fruits create many jams”