- 1 package of phyllo dough
- 4 eggs
- 1 cup sugar
- 1 cup (125 g) butter
- 4 Tbsp (50 ml) sunflowers oil
- 1 pinch salt
- 1 pinch baking soda
Preheat oven to 325 °F (160 °C).
Put your diced zucchini in a bowl and add eggs, salt and baking soda to them. Mix with a spoon until blended.
Melt butter on top of the stove until clarified and mix with the sunflowers oil. Grease well your baking tin. Layer one sheet of phyllo into the tin and sprinkle some of the melted butter. Put another layer above. Spread some of the zucchini-eggs mixture, some sugar and some butter.
Repeat with the remaining phyllo and the mixture following the same patter - you should butter every single sheet of phyllo and the zucchini-eggs mixture and the sugar is onto every second layer of dough.
Put the last two sheets of phyllo and brush with the remaining butter. This will prevent drying during the baking and will ensure the golden crust.