Vegetable And Feta Filo Pies

• 2 small zucchini, diced
• 11 oz potatoes, boiled and diced
• 1/4 cup chopped parsley
• 1 cup crumbled feta cheese
• 1 None red pepper, seeded and diced
• 8 sheets phyllo dough
• 3 tbsp butter, melted
• None None Arugula leaves, to serve
• None None Balsamic dressing, to serve

1. Preheat the oven to 425u0b0F. Lightly grease four 4-inch round pie dishes.
2. Cook zucchini in a small saucepan of boiling, salted water for 4 mins until soft. Drain well. Combine zucchini with potato, parsley, feta and pepper. Season to taste.
3. Stack 4 phyllo sheets, brushing each with melted butter. Halve sheets widthwise. Repeat with remaining phyllo and butter. Place a stack in each dish, with phyllo hanging over. Using scissors, trim to 1 inch wider than dish. Spoon vegetable mixture into pie dishes. Cover with overhanging phyllo to create a top with a hole in its center. Brush tops with butter.
4. Bake for 15-20 mins, until golden brown. Serve with arugula drizzled with balsamic dressing.

zucchini, potatoes, parsley, feta cheese, red pepper, phyllo, butter, arugula, balsamic dressing

Taken from recipes-plus.com/api/v2.0/recipes/27203 (may not work)