2 1/2 pounds zucchini, ends trimmed
salt to taste
2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough
1 large onion, finely chopped
4 garlic cloves, minced
1/4 cup chopped ham
2 teaspoons dried dill
1/2 cup chopped parsley
1/4 cup chopped scallion
1 cup crumbled feta
3 eggs, beaten
freshly ground pepper
14 sheets phyllo dough
- Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up a couple handfuls and squeeze out moisture. Place in a bowl.
- Heat 1 tablespoon of oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender about five minutes, then add the garlic and chopped ham. Cook, stirring, until the garlic is fragrant, about one minute. Add in the dill, parsley and scallion and cook for a few more minutes. Transfer to the bowl with the zucchini. Stir in the feta, eggs and pepper.
- Preheat oven to 350 degrees and butter a 10-inch pie pan. Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
- Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded sheets of phyllo, then layer the remaining pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan.
- Make a few slashed in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake for 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool for 15 to 30 minutes or to room temperature. Slice in wedges and serve.