*  Exported from  MasterCook  *

                        ZUCCHINI-AND-BASIL FILO

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Appetizers
               Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   pk           Frozen filo pastry
  6       md           Zucchini
    1/2   ts           Salt
    3/4   c            Pine nuts
  2       tb           Virgin olive oil
  1       sm           Red onion
                       - diced into 1/4-inch pieces
                       Pepper
  2                    Garlic clove -- minced
    1/2   c            Chopped basil
                       - (loosely packed)
  3       tb           Parsley, minced
    1/4   c            White wine or water
  2                    Eggs
    2/3   c            Parmesan, grated
  3       oz           Feta cheese, crumbled
  8       tb           Unsalted butter -- melted
                       - (or a mixture of
                       - butter and olive oil)

 PREHEAT OVEN TO 350F. Remove filo pastry from freezer
 and let it come to room temperature while you prepare
 the filling. Unfold the dough, and cut the stack of
 sheets in two. If you are making just one recipe,
 refold half the dough, and wrap it in plastic. It can
 either be refrozen or kept for a few days in the
 refrigerator. Cover the sheets to be used with a sheet
 of waxed paper covered in turn with a damp kitchen
 towel, to keep them from becoming dry and brittle.
 Grate the zucchini on the large holes of a hand grater
 or in a food processor. Toss with the salt and set
 aside for 30 minutes. Then drain and squeeze dry in a
 clean kitchen towel. Roast the pine nuts for 5-to-8
 minutes in oven, chop them finely, and set them aside.
 Heat the olive oil in a large skillet and saute the
 onion until it begins to soften, about 2 minutes. Add
 the zucchini, season with freshly ground black pepper,
 and cook another 4 minutes; then add the garlic,
 basil, parsley and white wine or water. Cover for 3 to
 4 minutes, and remove from heat. Beat the eggs, stir
 in the cheeses, then cook the vegetables. Check the
 seasoning. Brush a 9-by-13-by-2-inch pan with the
 melted butter and lay a sheet of filo pastry with
 butter, or mixture of butter and olive oil, and
 continue buttering and layering, until you have used
 half the sheets. Scatter half of the chopped pine nuts
 between several of the layers. Brush the top layer
 with butter and spread the filling over it. Continue
 layering the rest of the pastry sheets. If the butter
 begins to congeal, reheat it so it spreads easily. Cut
 the assembled pastry into 3-inch squares, then into
 diamonds, making sure you cut through all the layers;
 refrigerate the pastry if you will not be baking right
 away. Bake in a preheated 400F oven for 40 to 50
 minutes, or until browned. Serve the pastries warm
 from the oven, slightly cooled, or at room
 temperature. Makes one 9-by-13-inch filo pastry.



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