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Assorted green phyllo pie

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 

  1. 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.  
  2. 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.   
  3. Blanch the beet greens with the chopped stems for three minutes. Strain and cool. Add the vegetable mixture with chopped dill. 
  4. Cook until most of the liquid has evaporated and transfer to a large bowl and let cool to room temperature. 
  5. In a medium bowl, stir the cheeses with eggs to fully blend. Add cracked black pepper.

Assemble 

  1. Preheat the oven to 375° F. 
  2. 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.
  3. 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 

  1. Let cool before slicing and serving. Enjoy! 

 

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