Greek Zucchini Meat Feta Pie

• 2 lb. zucchini, peeled, grated
• 1-1/2 tsp. salt, divided
• 1/2 lb. lean ground beef, browned Safeway 1 lb For $3.99 thru 02/09
• 1 cup ATHENOS Feta Cheese with Basil & Tomato, crumbled
• 2 eggs, lightly beaten
• 2 Tbsp. milk
• 2 Tbsp. dry bread crumbs
• 10 sheets frozen phyllo, thawed
• 1/4 cup butter, melted

1. Place grated zucchini in a colander and over a bowl.
2. Sprinkle the zucchini with 1 teaspoon of the salt and let drain for 30 minutes.
3. Wrap zucchini in a towel and squeeze out remaining liquid.
4. Place zucchini in a medium bowl.
5. Heat oven to 400F.
6. Add beef, feta, eggs, milk, bread crumbs and remaining 1/2 teaspoon salt to zucchini and mix until combined.
7. Place 1 sheet of phyllo dough on a clean surface and gently brush with melted butter.
8. Place a second sheet of phyllo on top and brush it with melted butter.
9. Place the double layers of dough in a lightly greased 9-inch round cake pan.
10. Repeat double layering with 6 of the remaining sheets, crisscrossing the layers so they cover the bottom of the pan and make a bottom crust with excess dough hanging over the side of the pan.
11. Spread filling mixture onto bottom of crust in pan.
12. Cover with last 2 sheets of buttered phyllo dough.
13. Fold up overhanging dough, overlapping it to form a neat crust.
14. Brush with butter to seal.
15. Bake for 45 minutes or until golden brown.
16. Cool in pan for 10 minutes.
17. Unmold onto plate, cut and serve hot.

zucchini, salt, lean ground beef, basil, eggs, milk, bread crumbs, frozen phyllo, butter

Taken from www.kraftrecipes.com/recipes/greek-zucchini-meat-feta-pie-50669.aspx (may not work)