Zucchini, rice and phyllo pie-River Cottage Vegetable cookbook

This is the first of this authors cookbooks I have bought and I am super excited to cook from it  I am making the Zucchini. Rice and Filo (I guess the British spell it filo as it is pronounced but I buy it as phyllo in the freezer section-Athens is a good brand) Pie for the second time. It is so easy and delicious and holds up well. I cut any leftovers into squares and eat it for breakfast or lunch.

Zucchini rice phyllo pie

1# zucchini, coarsely grated

1/2 cup long grain rice-I used jasmine

1/2 medium red onion, finely chopped

2 1/2 oz. hard goat cheese or mature cheddar, grated (I used cheddar)

2 large eggs, lightly beaten

2 T. olive oil

a handful of dill, chopped

a good handful of parsely, chopped ( I use flat leaf)

sea salt and freshly ground black pepper

8 oz. phyllo, defrosted overnight in the refrigerator

5 T. unsalted butter melted or olive oil

Preheat oven to 375 degrees. Mix zucchini, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl. Season with plenty of salt and pepper. Take a sheet of phyllo and brush with melted butter/oil and line a small ovenproof dish, about 6 cup capacity, placing the pastry butter side down. Let any excess hang over the edge or sides. Add another buttered sheet and continue until you have one sheet left. Pour the filling into the phyllo lined dish. Fold the last remaining sheet of phyllo up to cover and then fold the edges in. Brush with butter and bake 45 minutes. Serve hot or warm or I even like it room temp. You could vary the herbs with any of your favorites.



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