*  Exported from  MasterCook  *
                          ZUCCHINI-AND-BASIL FILO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Appetizers
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   pk           Frozen filo pastry
    6       md           Zucchini
      1/2   ts           Salt
      3/4   c            Pine nuts
    2       tb           Virgin olive oil
    1       sm           Red onion
                         - diced into 1/4-inch pieces
    2                    Garlic clove -- minced
      1/2   c            Chopped basil
                         - (loosely packed)
    3       tb           Parsley, minced
      1/4   c            White wine or water
    2                    Eggs
      2/3   c            Parmesan, grated
    3       oz           Feta cheese, crumbled
    8       tb           Unsalted butter -- melted
                         - (or a mixture of
                         - butter and olive oil)
   PREHEAT OVEN TO 350F. Remove filo pastry from freezer
   and let it come to room temperature while you prepare
   the filling. Unfold the dough, and cut the stack of
   sheets in two. If you are making just one recipe,
   refold half the dough, and wrap it in plastic. It can
   either be refrozen or kept for a few days in the
   refrigerator. Cover the sheets to be used with a sheet
   of waxed paper covered in turn with a damp kitchen
   towel, to keep them from becoming dry and brittle.
   Grate the zucchini on the large holes of a hand grater
   or in a food processor. Toss with the salt and set
   aside for 30 minutes. Then drain and squeeze dry in a
   clean kitchen towel. Roast the pine nuts for 5-to-8
   minutes in oven, chop them finely, and set them aside.
   Heat the olive oil in a large skillet and saute the
   onion until it begins to soften, about 2 minutes. Add
   the zucchini, season with freshly ground black pepper,
   and cook another 4 minutes; then add the garlic,
   basil, parsley and white wine or water. Cover for 3 to
   4 minutes, and remove from heat. Beat the eggs, stir
   in the cheeses, then cook the vegetables. Check the
   seasoning. Brush a 9-by-13-by-2-inch pan with the
   melted butter and lay a sheet of filo pastry with
   butter, or mixture of butter and olive oil, and
   continue buttering and layering, until you have used
   half the sheets. Scatter half of the chopped pine nuts
   between several of the layers. Brush the top layer
   with butter and spread the filling over it. Continue
   layering the rest of the pastry sheets. If the butter
   begins to congeal, reheat it so it spreads easily. Cut
   the assembled pastry into 3-inch squares, then into
   diamonds, making sure you cut through all the layers;
   refrigerate the pastry if you will not be baking right
   away. Bake in a preheated 400F oven for 40 to 50
   minutes, or until browned. Serve the pastries warm
   from the oven, slightly cooled, or at room
   temperature. Makes one 9-by-13-inch filo pastry.
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