Zucchini Stuffed Phyllo Pouches

Ingredients:

Zucchini
Kalamata Olives
Goats Milk Feta Cheese
phyllo dough
melted butter
sun dried tomato spread

First, cut the zucchini in to strips. Then I covered them in sea salt so they would dry out a little.

Rinse them when done. There's enough salt coming.

Step 1:

Slice up some Kalamata Olives and Goats Milk Feta Cheese.

Step 2:

Lay the phyllo dough out in layers. Each layer needs to be brushed with butter. I used 5 layers.

Step 3:

Place some zucchini slices, kalamata olives pieces, a bit of feta cheese and a touch of sun dried tomato spread in the middle and on top of the phyllo dough layers.

Step 4:

Pinch them shut and bake them at 350F for 10 minutes, then 375F until they are golden brown.

Step 5:

Serve the Zucchini Stuffed Phyllo Pouches.