½ kg of sour mizithra cheese(salted dry cheese like parmesan)
5 beaten eggs
100 gr yougurt
100 gr olive oil
125 gr butter for the phyllo
1 packet of phyllo pastry
dill, white pepper and salt for seasoning
Scrape the zucchini on the scrapper, salt and strain them, first by hand and them by placing them in the strainer. In the meanwhile grind the cheese and mix with the beaten eggs, yougurt, dill, white pepper and salt.Grease the baking pan. Use half the phyllo sheets on the bottom, laying them across the full surface of the pan, brushing each lightly with olive oil. Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with olive oil. Bake for about 1 hour in an oven pre-heated to 180° C(350°F).
Allow to cool before cutting. Can be served warm or at room temperature.