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Parve
Easy
1 Hour
Diets 
When I worked on this recipe, I was pleasantly surprised that it was so full of flavor! When hosting an event, it’s helpful to have things that are easy to make in advance and plate easily.
1 small onion, diced
2–3 tablespoons oil, such as Gefen Canola Oil, plus more for sautéing
3 large zucchinis, chopped
8 ounces (225 grams) mushrooms, sliced (optional)
1/2 teaspoon Gefen Salt
4 eggs
1/2 teaspoon chicken soup mix or Lipton Onion Soup Mix
pinch black pepper
1 16-ounce (450-gram) package phyllo or kataifi dough
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Sauté onion in oil until lightly golden. Then add zucchini, mushrooms, if using, and salt and sauté for three to four minutes, or until most of the liquid has been drawn out. Allow to cool. Lightly beat the eggs, then add it to the mixture with the soup mix and black pepper.
If using phyllo dough, cut it into three-inch (seven-and-a-half-centimeter) squares and place three to four layers of the dough in a lined muffin pan.
If using kataifi dough, make a ring of the dough and place it in the muffin cup.
Drizzle oil over the edges of the dough in each muffin cup. Spoon the vegetable mixture into the dough shell. Bake for 25 minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Kayla Miller
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