Eatwell Farmhouse Kitchen

2 TB Olive OIl

1 1/2 cups Onion, chopped

2 cups Summer Squash, sliced into about 1/2” disks

2 cloves Garlic, minced

2 Eatwell Farm Eggs, beaten

2 oz Feta, crumbled

1/2 tsp Salt

2 TB Parsley, chopped

5 to 7 Sheets of Phyllo Dough, thawed according to package directions

Melted Butter for Phyllo Sheets

Preheat the oven to 375 F.

Cook the summer squash in a steamer until very tender.  Heat the oil in a skillet and sauté onion and garlic until soft, definitely not browned.  In a bowl beat the eggs and add the crumbled feta, chopped parsley and salt, mix well.   Combine all the ingredients except the butter and phyllo sheets.  Create a space to work with the phyllo.  Cover a large baking sheet with parchment paper, and lay out the first piece of phyllo.  Brush the first sheet with melted butter, then repeat this process with the rest of the sheets, layering one on top of the other.  Once all the sheets are buttered and stacked spoon on the filling across the width of the sheet and closer to one edge than the other.  Using the parchment paper begin to roll the phyllo dough over the filling, creating a nice log shape.  With the seam side down, center the roll, brush with butter and pop into the oven.  Bake about 20 minutes, turning half way through the baking time.  When it is a beautiful golden color all the way around take it out of the oven and allow to cool about 10 minutes before slicing.