Zucchini, Basil and Pine Nuts in Filo Pastry

1/2 half a package filo pastry

5 to 6 medium zucchini (about 680g)

1/2 tsp table salt

3/4 cup (100g) pine nuts,

2 tbs extra virgin olive oil

1 small red onion, diced

pepper

2 cloves garlic, crushed

1/2 cup fresh basil leaves, washed and sliced

3 tbs parsley leaves, washed and chopped

1/4 cup white wine, water also works

2 eggs

2/3 cup grated parmesan cheese

100g feta cheese, crumbled

100g melted butter or butter and olive oil mixture

preheat the oven to 190 degrees celsius,

remove the pastry from the freezer and let it come to room temperature.

unfold the dough, and cut the stack of sheets in two (freeze the unused half).

cover the sheets with baking paper covered with a damp tea towel, you want them to avoid becoming dry and brittle.

grate the zucchini on the large hole of a hand grater.

toss with the salt and set aside for 30 minutes.

drain and squeeze dry in a clean tea towel.

add the pine nuts to a frying pan and for 5 to 8 minutes on medium high heat.

once roasted, roughly chop the pine nuts and set them aside.

heat the olive oil in a large frying pan, add the onion and saute until it begins to soften, about 2 minutes.

add the zucchini, season with freshly ground black pepper and cook for another 4 minutes.

add garlic, basil, parsley, and white wine.

cook covered for 3 to 4 minutes, and then remove from the heat.

beat the eggs, stir the cheese into the beaten eggs.

add the cooked vegetables.

season with salt and pepper if required.

brush a baking dish (33x25x5xm) with melted butter and lay down a sheet of the filo pastry.

brush the pastry with butter and continue layering and buttering until you have used half the sheets. while doing this and using half of the pine nuts, scatter pine nuts over every second or third layer of filo pastry.

if butter begins to harden, reheat briefly.

spread the vegetable and egg filling over the filo sheets.

add remaining sheets in the same method as above.

cut the assembled pastry into approximately 8 cm squares, then diagonally through each square.

make sure you cut through all of the layers of pastry.

place the baking tray in the oven and bake for 40 to 50 minutes or until browned, remove from oven.

these work serve warm or at room temperature.