- 4 zucchini (smaller, preferably older)
- 4 eggs
- 4 ounces cottage cheese
- 4 ounces sour cream
- 4 ounces milk + a couple of tablespoons more
- 1 pound phyllo sheets
- 1/2 teaspoon seasoned salt
- Peel zucchini, then dice into very small cubes. Place cubes in a bowl, and garnish thoroughly with two, three handfuls of table salt. Leave aside for at least 30-45 minutes until zucchini sweats out the water.
- Wash the salt off zucchini cubes, and squeeze liquid from the cubes as much as possible, and then place back into a dry bowl.
- Add eggs, cottage cheese, sour cream, milk and seasoned salt to the bowl with zucchini cubes. Mix everything well. Heat oven to 390F.
- Oil a baking pan. Layer 3 phyllo sheets on top of each other in the pan, brushing each with oil before adding the next layer. (If phyllo is larger than the pan, fold it on the sides until it fits.)
- Grab 5-6 tablespoons of the filling and spread evenly over the top sheet. Layer 2 sheets on top of the filling, and brush each with oil before adding the next layer. Repeat until you run out of the filling and phyllo, making sure to leave 3 sheets for the top of the pie.
- Place zucchini pie in the oven and bake for 30 minutes, turning the pan around halfway. Lower temperature to 350F and bake another 10 minutes.
- Take the pie out of the oven, and spray with a few tablespoons of milk. Leave to cool for 20-30 minutes, then serve.
Preparation itself is about 45-min (about 15-min to dice zucchini, and about 30-min to later layer the phyllo with it). However there is a 45 minute wait for salted zucchini to sweat out the liquid.
Baking pan used for the recipe was a round one with a 14-inch diameter.
Consume the same day. Zucchini pie is not good overnight.