Categories: Vegetables, Appetizers, Main dish 
      Yield: 6 servings 
  
    1/2 pk Frozen filo pastry 
      6 md Zucchini 
    1/2 ts Salt 
    3/4 c  Pine nuts 
      2 tb Virgin olive oil 
      1 sm Red onion 
           - diced into 1/4-inch pieces 
           Pepper 
      2    Garlic clove; minced 
    1/2 c  Chopped basil 
           - (loosely packed) 
      3 tb Parsley, minced 
    1/4 c  White wine or water 
      2    Eggs 
    2/3 c  Parmesan, grated 
      3 oz Feta cheese, crumbled 
      8 tb Unsalted butter; melted 
           - (or a mixture of 
           - butter and olive oil) 
  
  PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to 
  room temperature while you prepare the filling. Unfold the dough, and cut 
  the stack of sheets in two. If you are making just one recipe, refold half 
  the dough, and wrap it in plastic. It can either be refrozen or kept for a 
  few days in the refrigerator. Cover the sheets to be used with a sheet of 
  waxed paper covered in turn with a damp kitchen towel, to keep them from 
  becoming dry and brittle. Grate the zucchini on the large holes of a hand 
  grater or in a food processor. Toss with the salt and set aside for 30 
  minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the 
  pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside. 
  Heat the olive oil in a large skillet and saute the onion until it begins 
  to soften, about 2 minutes. Add the zucchini, season with freshly ground 
  black pepper, and cook another 4 minutes; then add the garlic, basil, 
  parsley and white wine or water. Cover for 3 to 4 minutes, and remove from 
  heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check 
  the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay 
  a sheet of filo pastry with butter, or mixture of butter and olive oil, and 
  continue buttering and layering, until you have used half the sheets. 
  Scatter half of the chopped pine nuts between several of the layers. Brush 
  the top layer with butter and spread the filling over it. Continue layering 
  the rest of the pastry sheets. If the butter begins to congeal, reheat it 
  so it spreads easily. Cut the assembled pastry into 3-inch squares, then 
  into diamonds, making sure you cut through all the layers; refrigerate the 
  pastry if you will not be baking right away. Bake in a preheated 400F oven 
  for 40 to 50 minutes, or until browned. Serve the pastries warm from the 
  oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo 
  pastry.