Recipe: Zucchini feta squares

Ingredients:

6 cups grated zucchini Salt

1 tablespoon extra virgin olive oil

2⁄3 cup diced onion

2 cloves of garlic, minced

1 cup crumbled feta cheese

1⁄2 cup small-curd cottage cheese 1 teaspoon minced fresh dill

Freshly ground black pepper

1⁄3 cup butter,melted

10 sheets phyllo dough

Instructions:

1. In a large colander, combine the zucchini with 1 teaspoon salt. Toss to mix and set aside to drain for 30 minutes.

2. Preheat the oven to 400°F.

3. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic. Sauté until the onion is softened and fragrant, about 3 minutes.

4. Squeeze the zucchini to remove any excess water. In a large bowl, combine the zucchini, onion mixture, feta cheese, cottage cheese, and dill. Season to taste with salt and pepper.

5. To assemble the dish, brush a 7- by 12-inch baking dish with the butter. Place a folded sheet of phyllo into the dish to cover the bottom. Brush the phyllo with butter. Repeat with four more pieces of folded phyllo. Spread the zucchini mixture evenly over the dough. Layer the remaining folded phyllo sheets, brushing butter on the top of each sheet.

6. Bake for 30 minutes, until the top is browned.

7. Let the pastry sit for at least 10 minutes before cutting into squares. Serve warm.

Credit: Andrea Chesman, https://www.andreachesman.com/