- 5 cups chopped mixed vegetables
- 1 egg
- 2 tablespoons olive oil, divided
- 1 clove garlic, chopped
- 1/2 cup crumbled feta cheese
- 1 tablespoon melted butter
- salt and pepper to taste
- dried dill weed to taste
- onion powder to taste
- 8 sheets phyllo dough
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish with olive oil.
- Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
- Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
- Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. 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. Brush with olive oil.
- Bake in preheated oven for 30 to 35 minutes.