Directions

• In a small skillet, saute the mushrooms, zucchini and onion in 1
• tablespoon butter until mushrooms are tender; stir in tomato. In a
• small bowl, whisk the eggs, milk, pesto and pepper. In another bowl,
• combine feta and mozzarella cheeses.
• Melt the remaining butter. Place one sheet of phyllo dough on a work
• surface; brush with butter. Repeat with three more sheets of phyllo,
• brushing each layer. Cut phyllo in half widthwise, then cut in half
• lengthwise. (Keep remaining phyllo covered with plastic wrap and a
• damp towel to prevent it from drying out.)
• Repeat with remaining phyllo dough and butter. Carefully place each