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LAYERED VEGETABLE PHYLLO BAKE  Ingredients
4 cups (4 small) grated zucchini
1/4 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon chopped shallots
3 cups finely chopped mushrooms
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons olive oil
3 cups grated carrots
1 teaspoon ground ginger
1/2 teaspoon lemon juice
8 ounces cream cheese, softened
4 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
14 sheets Athens or Apollo fillo dough
1 /2 cup butter, softened
1 cup bread crumbs
3 cups grated Swiss cheese In medium bowl, mix together zucchini, Parmesan cheese, and 1/2 teaspoon pepper. Cover and set aside.
In medium sauté pan, heat 1 teaspoon oil. Add shallots and mushrooms and sauté for 3 minutes. Drain, season with lemon juice, salt and pepper. Cover and set aside.
Heat 1 1/2 tablespoons oil and sauté carrots for 10 minutes, season with ginger and lemon juice. Place in medium bowl, cover and set aside.
In food processor, mix cream cheese, eggs, milk, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
Cut 5 sheets fillo dough in half widthwise. Line 9" spring form pan with 9 buttered half sheets of fillo, arranged according to directions for step 3 of Round and Wrapped Shapes on our Shapes & Uses page. Sprinkle bread crumbs after each 3 sheets. Add zucchini mixture.
Butter and layer 3 sheets of fillo. Cut into 9" diameter circle. Repeat 2 more times. Top zucchini mixture with 1 circle of layered fillo sheets.
Add 1/2 of Swiss cheese to pan, cover with mushroom mixture and top with rest of Swiss cheese. Place 1 more circle of layered fillo sheets on top and add carrot mixture.
Pour in cream cheese mixture and top with final circle of layered fillo sheets.
Gather loose fillo in from sides and fold over top towards center. Brush with fillo and sprinkle remaining with bread crumbs.
Bake in preheated 350 degree oven for 1 1/4 to 1 1/2 hours or until golden brown. Allow to cool in pan for 15 minutes before unmolding.
Serves 8
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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