Zucchini Herb Phyllo Pie

being the creature of extreme habits that i am i find myself checking the NYtimes "dining & wine" section every single day at lunch and every ungodly early morning on saturday and sunday (i don't sleep much). so there is the mark bitman blog bitten and then there is the semi-new bit in the health section called "recipes for health". ahh yes - the ideal section for your truly. so i was checking it out midweek and found that the healthy recipes for this week focused on greek pies. it struck me, not because the greece and pie aren't really a notorious couple but because these healthy recipes called for the use of phyllo dough.

now i know what puff pastry is and it is anything but healthy. somehow after all that baklava i never pieced it together that those flaky light layers where absolutely not puff pastry. phyllo is in fact "healthy" - quotations because its not like i offers nutrients or fiber or anything like that - it is made with very little oil and mostly just flour and water. because its rolled so thin you use multiple sheets and thus all the light flaky layers. yippee! my new favorite food item. thanks NYtimes health section.

ZUCCHINI HERB PHYLLO PIE

12 sheets phyllo dough

2 1/2 lbs zucchini , washed and grated

salt

2 tbs olive oil

1 onion, finely chopped

1c chopped dill

1/2c chopped mint and parsley mixture

1c crumbled feta

3 eggs, beaten

fresh ground pepper

*place the grated zucchini in a large colander, salt generously and let drain for 1 hour. push down it ever now and then to help along the draining

*place the zucchini in a paper towel and squeeze out as much liquid you can, place in a bowl

*preheat oven to 350F

*place 7 sheets of the phyllo in a 10" cake pan, brushing with oil between each sheet and rotate 180 so the overhang is is even.

*saute the oil and onion over medium heat until translucent

*combine the onions and remaining ingredients in the bowl with the zucchini, stir to combine

*pour mixture into the prepared cake pan

*fold the phyllo sheets on top of filling

*place the remaining 4 sheets of phyllo on top, brushing between each sheet and alternating like before

*tuck the edges into the edges of the pan, cut vent holes

*cook for 1 hours until golden