Assorted green phyllo pie
A tasty pie recipe using ingredients you may be throwing away!
SERVES
8
Ingredients
Filling
- 2 tablespoons (25 ml) olive oil
- 1 leek, thinly sliced
- Inner light green leaves of 1 bunch of celery, chopped
- 2 green onions, finely chopped
- 1/2 bunch carrot tops, finely chopped
- 1 bunch beet greens, stems chopped and upper leaves whole
- 1/2 cup (125 ml) crumbled feta cheese
- 1/2 cup (125 ml) pressed ricotta cheese
- 2 eggs, lightly beaten
- Black pepper, for seasoning
- 1 tablespoon sesame seeds
- 1/4 cup (50 ml) olive oil, for brushing
Dough
- 6 sheets phyllo pastry
Directions
Filling
- In a large pan heat olive oil with finely chopped green onions and leeks over medium-low heat. Stir well and cover to sweat and soften for about eight to 10 minutes.
- Add the chopped carrot tops, discarding the lower, thicker stems attached to carrots, and the light green celery leaves, chopped. Continue to sweat for five to seven minutes until soft.
- Blanch the beet greens with the chopped stems for three minutes. Strain and cool. Add the vegetable mixture with chopped dill.
- Cook until most of the liquid has evaporated and transfer to a large bowl and let cool to room temperature.
- In a medium bowl, stir the cheeses with eggs to fully blend. Add cracked black pepper.
Assemble
- Preheat the oven to 375° F.
- In an oval pan, brush phyllo leaves, one at a time, with olive oil. Lay into the dish, overlapping in an offset pattern. Fill with cheese and green mixture. Fold over phyllo, meeting in the middle to create a ruffled pattern. Sprinkle with sesame seeds.
- Bake at 375° F oven for about 30 to 40 minutes, until golden and crisp. At the 30 minute mark turn down to 350° F, if the phyllo is getting too dark and the filling is still too wet.
Serve
- Let cool before slicing and serving. Enjoy!
