Makes a 10 inch pie, which serves 8-10:
1 package phyllo dough, at room temperature
1/2 cup plus 3 tablespoons olive oil
5 medium zucchini, grated, strained and squeezed dry
1 cup crumbled feta cheese
1 cup grated gouda cheese
4-5 scallions, finely sliced
3 eggs at room temperature, beaten
1/4 cup fresh mint, chopped
1 and 1/2 teaspoons dried dill
salt and freshly ground pepper, to taste
Preheat oven to 375 degrees.
Grate the zucchini and place in a colander. Sprinkle about 1 and 1/2 teaspoons of salt over it and place the colander over a bowl to allow the excess juices to drain for at least 30 minutes.
Take the grated, strained zucchini one handful at a time and squeeze out as much of the juices as you can. Place the strained zucchini in a clean dry bowl.
Add the cheeses, scallions, dill, mint and 3 tablespoons of olive oil. At this point taste it to check the seasoning. Add pepper and salt to suit your taste. Add beaten eggs and mix well.
Brush the inside of pie plate with olive oil. Lightly brush 3 sheets of phyllo and place them in 4 sections to cover the bottom of the pie pan. Half of each stack of phyllo layers will be inside the pan and the rest will hang outside the pan.
Brush the top with olive oil.
Scour the pie into 8-10 sections, being careful not to cut all the way through down to the bottom.
Pour the remaining olive oil over the entire pie.
Allow it to rest and cool down for 30 minutes before serving. I know it's hard. I'm super impatient, but trust me it tastes much better when it cools down :)