RUSTIC PHYLLO VEGETABLE PIE
Phyllo dough creates a delicate crispy crust for this colorful veggie pie. "It's the blend of sweet and savory that especially adds interest," says Peggy Gwillim from Strasbourg, Saskatchewan.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the egg, rice, cottage cheese, 1/2 cup mozzarella, lemon juice and zest; set aside. In a Dutch oven, saute onion and garlic in oil until tender. Add spinach, raisins, cinnamon and salt. Cook and stir until spinach is wilted, about 3 minutes. Remove from the heat; stir in remaining mozzarella. , Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. deep-dish pie plate coated with cooking spray, allowing short sides of dough to hang over edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Place remaining phyllo sheets in pie plate in a crisscross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored spray. Spread half of rice mixture into crust; layer with half of spinach mixture and half of spaghetti sauce. Repeat layers. , Gently fold edges of dough over filling, leaving center of pie uncovered. Spritz with butter-flavored spray. Cover loosely with foil; bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until filling reaches 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 341 calories, Fat 8g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 745mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 5g fiber), Protein 18g protein.
RUSTIC PIES/GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
- Serve the warm galette with ice cream.
- Cook's Note: The same recipe can be made in individual serving sizes.
- To make pie dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Rustic Pie/Galette Variations:
- Almond Apricot: Season the sliced apricots with almond paste or extract.
- Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
- All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
- Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.
VEGETABLE FILO PIE
Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad.
Provided by Anne Buchanan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
- Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
- Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
- Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
- Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
- Bake in preheated oven for 30 to 35 minutes.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 21.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 297.4 mg, Sugar 0.7 g
SKILLET PHYLLO PIE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, yellow onions, fine sea salt, freshly ground black pepper, garlic, leek, asparagus, scallions, frozen peas, lemon, large eggs, ricotta cheese, grated parmesan cheese, unsalted butter, frozen phyllo, flaky sea salt
Provided by Chris Salicrup
Categories Snacks
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, sauté the onions in ¼ cup (60 ml) of olive oil, stirring often, for 15 minutes.
- Season with salt and pepper, reduce the heat to medium-low, and add the garlic and leek. Continue to cook, stirring often, until the onions are very golden and tender, 15 minutes.
- Stir in the asparagus and scallions and continue to sauté for 5 minutes. Stir in the peas and half of the lemon zest and cook 1 minute. Remove the pan from the heat, and set aside to cool completely.
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, ricotta, Parmesan, and remaining lemon zest. Season with salt and pepper. Fold in the cooled vegetable mixture.
- In a small bowl, whisk together the remaining 6 tablespoons of olive oil and the melted butter. Place one phyllo sheet on a work surface (make sure to cover the remaining phyllo sheets with a slightly damp paper towel to prevent them from drying out).
- Use a pastry brush to lightly brush the sheet with the oil-butter mixture. Top with another sheet and brush again. Repeat until you have 5 sheets stacked, finishing with the butter-oil mixture.
- Cut the stack of phyllo into four equal rectangles.
- Repeat the stacking and cutting with the remaining phyllo sheets.
- Brush eight 8-ounce (225 g) ramekins with the oil-butter mixture.
- Press a rectangle of phyllo into each of prepared ramekins (it's okay if they break a bit), and divide the vegetable mixture among the prepared cups. Fold the edges over the filling, leaving the center slightly exposed. Brush lightly with the oil-butter mixture and sprinkle with flaky salt.
- Transfer the ramekins to a baking sheet and bake until the phyllo is golden brown and crisp, 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
PHYLLO DOUGH SPINACH PIE
Yum, Yum, Yum this is a flaky, cheesy, delicious spinach pie layered between sheets of buttery fillo. This recipe is from the Fillo Factory Fillo Dough Box.
Provided by Howiesar
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
- Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
- Drain spinach and squeeze dry.
- Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
- Melt butter.
- Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
- Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
- Spread spinach and cheese mixture evenly over the fillo in the baking pan.
- Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
- Thoroughly butter the top layer, especially the edges.
- Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
- Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
Nutrition Facts : Calories 566.1, Fat 38.3, SaturatedFat 20.7, Cholesterol 127, Sodium 1005.8, Carbohydrate 35.1, Fiber 2.9, Sugar 2.5, Protein 21.3
BOSNIAN PITA (PHYLLO PIE) WITH SPINACH FILLING
This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and they assured me it is more than okay
Provided by kristin ei
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9"*13" glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 853.7, Carbohydrate 1.7, Sugar 1.3, Protein 8.6
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