Zucchini, Feta And Ricotta Pie - cooking recipe

Ingredients

4 None zucchini, coarsely grated
1/2 lb Greek feta cheese, crumbled
1/2 lb fresh ricotta cheese
2 tbsp fresh mint, chopped
8 sheets phyllo dough
1/3 cup extra-virgin olive oil

Preparation

Preheat oven to 425\u00b0F. Lightly grease an 8 inch shallow cake pan.
Combine zucchini, feta, ricotta and mint. Season.
Brush each sheet of phyllo with oil and fold in 1/2. Place 2 sheets of filo dough in prepared pan. Spread 1/3 of zucchini mixture over top and trim pastry to top of pan. Repeat twice more. Top with remaining 2 sheets of phyllo, trim and tuck edge inside pan. Brush top with remaining oil.
Bake for 15 mins then reduce heat to 350\u00b0F and bake for 20 mins, or until well browned.