Zucchini and Feta Snails

18 sheets phyllo dough

3 tablespoons extra-virgin olive oil

1 small yellow onion, finely diced

Kosher salt

1¼ pounds small zucchini, summer squash, or a mixture, cut into

cubes

3 cloves garlic, minced

1 cup crumbled feta cheese

½ cup toasted almonds, finely chopped

3 tablespoons chopped fresh dill

12 tablespoons unsalted butter, melted

Flaky salt, such as Maldon, for sprinkling

Two hours before you plan to make the snails, remove the phyllo dough from the freezer and let thaw at room temperature (alternately, you can thaw the phyllo overnight in the refrigerator).

Make the filling: In a large frying pan over medium heat, heat the olive oil. When the oil is hot, add the onion and a generous pinch of salt and cook, stirring, until the onion is soft and translucent, about 7 minutes. Add the cubed squash, increase the heat to medium-high and cook, stirring, until the squash has begun to brown and is tender but not mushy, about 5 minutes. Stir in the garlic and cook 2 minutes longer. Transfer the mixture to a bowl and let cool to room temperature, then stir in the feta, almonds, and dill. Taste for seasoning and add more salt; the filling should be highly seasoned. Set aside.

Preheat the oven to 350 degrees.

Moisten a clean kitchen towel with water. Unwrap the phyllo and cover with the moist kitchen towel (if the phyllo dries out, it will crumble and become impossible to work with). Place one sheet of phyllo on your work surface with the long side facing you. With a pastry brush, brush the phyllo all over with melted butter. Top with a second sheet of phyllo, brush with more butter, then top with a third sheet of phyllo, and brush that sheet with butter.

Spoon a 1-inch wide line of filling along the long side of the buttered phyllo stack, about ½-inch from the edge. Roll the phyllo away from you, enclosing the filling, then continue rolling until you have a long log. Generously butter the exterior of the log, then carefully bend into a loose spiral (if a crack appears, don’t despair). Set on a parchment-lined baking sheet and repeat with the remaining phyllo, butter and filling until you’ve made six snails. Sprinkle each with flaky salt, transfer to the oven and bake until golden brown, about 35 to 40 minutes. Remove from the oven and let cool slightly. Serve warm, accompanied by a green salad.