Strudel is a snazzy centerpiece for any meal.

4 c. grated zucchini, about 2 med. zucchini
1/4 c. olive oil
1 1/2 c. chopped onions
2 garlic cloves, minced or pressed
2 c. grated feta cheese (10 oz.)
2 c. cottage cheese
4 eggs, lightly beaten
3 tbsp. unbleached white flour
1 tbsp. chopped fresh parsley
1 tbsp. fresh mint (1 tsp. dried)
2 tbsp. fresh dill (1 1/2 tsp. dried)
1/2 tsp. black pepper
1/2 lb. phyllo dough
1/4 lb. melted butter

Place the grated zucchini in a colander, salt it lightly, and cover it with a plate that is weighted down with a heavy can. Allow the zucchini to drain for at least 20 minutes.

Saute the onions and garlic in olive oil until the onions are translucent. Mix the cheeses, eggs and flour in a large bowl.

Return to the zucchini. Take a handful at a time and squeeze out as much additional juice as possible. Add the zucchini, herbs and spices to the pan with the onions and saute gently for 10 minutes. Combine the sauteed vegetables and cheese mixture.

Preheat the oven to 350 degrees. Assemble the strudel. Alternate layers with phyllo and butter. Bake for 45 minutes or until puffy and golden. Allow to rest 10 minutes before slicing. Serves 6.