Kolokythopita

Instructions

1. Preheat the oven to 180 °C and grate the courgettes, then sprinkle them with salt and let them drain for 15 minutes.
2. Squeeze the courgettes to remove their water, then mix them with the grated onion, the beaten eggs, the crumbled feta and the chopped herbs.
3. Oil an ovenproof dish, lay down one sheet of phyllo, brush it with olive oil, then repeat with 3 sheets stacked on top of each other.
4. Spread the courgette filling over the pastry, then cover with the last 3 oiled sheets of phyllo, one by one.
5. Cut the surface into diamonds, then bake for 40 to 45 minutes until the pastry is nicely golden.
6. Let it cool for 10 minutes before cutting and serving.