- Servings: 6-8
|1||Medium Onion, thinly sliced|
|2 cups||Mushrooms, thinly sliced|
|1||Medium Yellow Squash, thinly sliced|
|1||Medium Zucchini Squash, thinly sliced|
|1 Tbsp||Olive Oil|
|1 tsp||Lemon Pepper Seasoning|
|1 clove||Garlic, chopped|
|½ cup||Crumbled Feta Cheese|
|¼ tsp||Freshly Ground Black Pepper|
|¼ tsp||Dried Dill|
|8||Sheets Phyllo Dough|
|Butter Flavor Cooking Spray|
|2 Tbsp||Parmesan Cheese|
Preheat oven to 375Â’ and line a baking sheet with foil. Spread vegetables on baking sheet and drizzle with oil, season with lemon pepper seasoning. Bake for 20 minutes, stirring once halfway through baking. Meanwhile grease a 9x13 inch casserole dish with olive oil. In a large bowl combine egg, garlic and feta cheese Stir in salt, pepper and dill. Remove vegetables from oven and fold into egg mixture. Lay 4 sheets phyllo dough in the prepared dish and brush spray lightly with cooking spray. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish. Spoon vegetable mixture into dish and fold dough across the top. Spray again with cooking spray and sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes or until golden and crisp. Remove from into squares. Makes 6-8 servings.
Roasted vegetables make a hearty and flavorful filling for this dish. I vary the veggies sometimes including red peppers and eggplant, it always turns out great!