Zucchini and Basil Filo with Pine Nuts

I first had this recipe at the home of Karen Cohn, Jeff and Zach’s mom from Villa Park. She served this at a lovely brunch meeting for the Promotion Party at CV. It was because of this recipe that I bought the Greens Cookbook. Making this one is a real labor of love, but it is absolutely delicious, and makes a special side dish at a holiday gathering and doubles as a great vegetarian entrée .It is also quite a nice dish to take to a family gathering. Make the mess a day ahead and keep it in the fridge, ready to bake when you’re ready.

ingredients

1/2 package frozen filo pastry
5 to 6 medium zucchini (1 1/2 lbs.)
1/2 tsp. salt
3/4 cup pine nuts (3-4 oz.)
2 T. virgin olive oil
1 small red onion, diced into 1/4 inch pieces
Pepper
2 cloves garlic, finely chopped
1/2 cup chopped basil, loosely packed
3 T. parsley, minced
1/4 C. white wine or water
2 eggs
2/3 cup (about 2 oz.) Parmesan cheese, grated
3 oz. feta cheese, crumbled
8 T. melted, unsalted butter or a mixture of butter and olive oil (1/2 and 1/2)

directions

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1.Remove filo pastry from freezer and let it come to room temperature in its bag while you prepare the filling.
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2.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.
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3.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 in paper toweling—VERY IMPORTANT or the recipe will be watery.
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4.Preheat the oven to 350 degrees. Roast the pine nuts for 4 to 5 minutes, chop them finely, and set them aside.
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5.Heat olive oil in a large skillet and sauté 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. Cook covered for 3 to 4 minutes, and then remove from the heat.
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6.Beat the eggs, stir in the cheeses, then add to the cooked vegetables. Check the seasoning.
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7.Brush a 9” X 13” X 2” pan with melted butter and lay down 2 sheets of filo pastry. Brush the pastry with butter, or a mixture of butter and olive oil, and sprinkle with some chopped nuts. Continue buttering and layering filo and nuts, using 2 sheets each time, until you have used half the sheets
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8.Brush the top sheet with butter, and spread the filling over it.
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9.Continue layering the rest of the filo pastry sheets, buttering each two sheets and sprinkling with nuts. (If the butter begins to congeal, heat it so it will spread easily.)
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10.Cut the assembled pastry into 3-inch squares, then diagonally into diamonds, making sure you cut through all the layers. Use a VERY sharp knife. I recommend starting from the middle and cutting to the edges so as not to pull too hard on the dough. Refrigerate pastry if you will not be using it right away.
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11.Bake in a preheated 400 degree oven for 40 to 50 minutes, or until browned.
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12.Serve pastries warm from the oven, slightly cooled, or at room temperature.