Zucchini Phyllo Pizza Food

ZUCCHINI PHYLLO PIZZA

Steps:

• Preheat oven to 400 degrees. Place cheese and herbs in a small bowl and set aside.
• Combine melted butter and oil and, with a pastry brush, lightly grease a baking sheet. Place 2 sheets of phyllo, one on top of the other, on the baking sheet. Brush lightly with the oil and butter mixture, sprinkle with 2 tablespoons of the herb-cheese mixture and 1 teaspoon of wheat germ. Repeat 5 more times, until all the sheets have been used, ending with a layer of phyllo. Brush this top sheet with the oil and butter.
• Leaving a 1 1/2-inch border free, sprinkle the onion on the top sheet. Place the green and yellow zucchini, in alternating rows, overlapping as necessary. Sprinkle with remaining cheese, herbs and wheat germ. Drizzle with any remaining oil and butter.
• Bake 15 to 20 minutes, or until phyllo is lightly browned and the cheese has melted. Remove to cooling rack and cut into 3-inch squares.

FETA PHYLLO AND ZUCCHINI PIE

Steps:

• Set zucchini in a colander, sprinkle with salt and drain for 1 hour. Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil. Season to taste from salt and pepper and set aside to cool slightly.
• In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs. Add the cooked zucchini and adjust the seasoning, using lots of pepper.
• Preheat the oven to 350 degrees. Butter a 9 by 13-inch deep baking pan. Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim. Brush the sheet very lightly with melted butter and cover with another phyllo sheet. Continue this way until half of the phyllo has been used. Add the zucchini and spread it out evenly. Fold overhanging phyllo up over the squash filling and brush with melted butter. Lay remaining phyllo leaves on top, again brushing melted butter between the layers. Brush top well with butter, score top layers with a sharp knife and bake for an hour. Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives.

GREEK PIZZA WITH PHYLLO CRUST

Steps:

• Heat oven to 375°F.
• In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender.
• Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice.
• Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves.
• Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella.
• With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges.
• Arrange tomato slices over spinach mixture. Add olives and top with feta.
• Bake at 375°F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving.

COURGETTE (ZUCCHINI) AND RICOTTA PHYLLO PARCELS

Steps:

• Preheat the oven to 200°C/gas 6.
• Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water.
• Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
• Mix thoroughly and season with salt and pepper.
• Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together.
• Spoon a little of the courgette mix into the centre of each phyllo square. Pull up each corner to form a parcel, twisting slightly to secure.
• Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
• Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.

PHYLLO PIZZA WITH FRESH TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 400 degrees F.
• In a 9" x 13" baking dish or on a baking sheet, lay out one piece of phyllo dough. Spray or brush a thin layer of olive oil covering the whole piece of phyllo.
• Repeat until all 6 pieces are layered and coated with olive oil.
• Sprinkle the Parmesan cheese over the phyllo, as evenly as possible.
• Spread tomato slices out over the phyllo dough.
• Tear the 12 leaves of basil and distribute evenly over the pizza.
• Season with the sea salt and pepper.
• If desired, drizzle with a little extra virgin olive oil.
• Bake for about 15 minutes, or until feta begins to brown. Be sure to keep a watchful eye on it though, if the edges begin to brown too much before the feta is browned to your liking cover the edges with strips of foil to impede burning.
• Garnish with fresh torn basil.