The other day I made a recipe using Phyllo dough and was asked, “What do you do with the leftover Phyllo?” , I make this pie. And it couldn’t be more simple to do. Not a lot of ingredients, but it packs huge flavor. This can be eaten for breakfast lunch or dinner and trust me you’re gonna love it anytime of day. . . Zucchini Feta Phyllo Pie . . 3 medium zucchini, grated 1 1/2 cup feta cheese, crumbled 1 cup shredded mozzarella 1/4 cup dill, chopped 1/4 cup chives or scallions, chopped 2 eggs 5 or 6 Phyllo sheets Pinch of chili flakes Zest of one lemon Salt and pepper Melted butter to brush over dough Preheat the oven to 350F. Grate the zucchini into a dish towel set over a bowl, sprinkle with salt and leave for about 20 minutes to get rid of any extra water. Wrap the towel up around the zucchini and then squeeze out as much liquid as you can. Once you have done that, add the zucchini to a bowl. Add the eggs, 2 cheeses, zest, herbs and season with salt and pepper. Stir well to com...