Zucchini Feta Phyllo Dumplings

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   1.

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   Peel (if you wish) and dice the zucchini.

3. 3

   Peel the garlic clove.

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   In a saute pan over medium heat, heat olive oil, then add the whole garlic clove and saute for about 2 minutes, until fragrant.

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   Add diced zucchini and saute for about 20 minutes, stirring regularly, until softened and golden.

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   Remove from heat, season with pepper, remove garlic clove.

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   Set aside.

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   2.

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   In the meantime, rinse and roughly chop the mint.

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    Crumble the feta if it isnt already done.

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    3.

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    When all the ingredients are ready, fill the dumplings: Cut the phyllo sheets in half.

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    Drop a spoonful of the filling in the middle of a half sheet.

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    Fold lengthwise.

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    Fold one side into a small triangle, then fold again still in a triangle shape.

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    The third fold should coincide with the filling.

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    Keep folding into triangles until you reach the end of the sheet.

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    Repeat with other half sheets.

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    4.

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    Place in an oven pan.

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    Bake for 20 minutes at 375 degrees F. Serve warm with a salad or as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.