"The Greens" Basil Filo Dish
This recipe is modified from the cookbook, The Greens by Deborah Mason - which is a great cookbook!
| ½ package frozen filo dough, thawed | ¾ cup fresh basil, chopped & loosely packed |
| 1 ½ pounds zucchini(1) | 3 Tbsp parsley, chopped |
| ½ teaspoon salt | ¼ cup white wine or water |
| ¾ cup toasted pine nuts or slivered almonds, chopped | 2 eggs |
| 2 Tbsp olive oil | cup high quality, shredded Parmesan cheese |
| 1 small red onion, chopped | 5 ounces feta cheese, crumbled |
| freshly ground pepper | Butter flavored Pam |
| 2 cloves garlic, chopped |
Separate out sheets of filo for the recipe (rest of package can be refrozen), and cover with waxed paper and then a damp towel.
Grate zucchini coarsely. Toss with salt and set aside in a collendar for about 30 minutes to drain liquid. Drain and squeeze dry in a clean towel (if using eggplant, just drain, don't squeeze in towel).
Heat olive oil in large skillet and sauté onion until it just begins to soften. Add zucchini and pepper, and cook for about 4-5 minutes. Add garlic, basil, parsley and wine. Cook, covered, 3-4 minutes and remove from heat.
In a separate bowl, beat eggs and then mix in cheeses. Mix with cooked vegetables.
Spray a 9 x 13 pan with the Pam and lay down one filo sheet. Layer the filo sheets, spraying each with the Pam before laying on another, until you have used half the sheets. Scatter half of the chopped toasted nuts between several layers. Spray the top filo sheet, and then spread the filling over it. Continue layering the rest of the filo sheets, spraying and sprinkling with the nuts as before.
Cut into 3" squares, then diagonally into diamonds, making sure to cut through all the layers (can be refrigerated til time to bake at this point - or frozen (can bake frozen, adjusting baking time accordingly). Bake in preheated 400 degree oven for 45 minutes (more or less), or until golden brown. Serve warm or at room temperature. Serves 6.
Note: You can also make two 8" square pans and freeze. Adjust baking time accordingly.
1. I also use eggplant for this recipe - slice and salt, as for the zucchini to let the bitter taste and water drain out - then roast on your grill (lightly brushed with olive oil) or in the oven. Then chop into about ¼ - ½ inch pieces - you can leave the skin on. When cooking in pan with onion, cook just to heat and continue with the recipe.