Corn and Zucchini Phyllo Pie

Corn and Zucchini Phyllo Pie

  • 1/2 onion, minced

  • 2 Tbs. olive oil

  • 2 cloves garlic minced

  • kosher salt

  • 3 medium sized zucchini - peeled and diced

  • 1 cup frozen (or fresh corn)

  • 8 sheets phyllo

  • 1/2 cup melted butter

  • 3 eggs, whisked

  • 1/2 cup feta cheese

  • Parmesan cheese and fresh herbs to garnish

Preheat oven to 375°F.

In a large saute pan saute the onion with olive oil and large pinch of salt for 4 to 6 minutes or until translucent. Add the garlic and saute for another 30 seconds.

Add the zucchini and saute for 2 to 3 minutes or until soft. Fold in the corn and cook until warm. Remove from the heat and set aside.

Carefully lay one sheet of phyllo in a pan. Brush with melted butter and place another sheet on top. Repeat process with remaining sheets allowing the edges of the phyllo to hang over.

Combine the whisked eggs with the zucchini mixture and a large pinch of salt and pour into the phyllo. Top with feta cheese and Parmesan cheese.

Bake for 25 - 30 minutes or until the filling is set and the edges are golden brown.

Let cool slightly then garnish with fresh herbs.

Makes 4 to 6 servings.

Amanda FredericksonComment