Filo Pie With Nettles And Yoghurt Food

FILO PIE WITH NETTLES AND YOGHURT

Steps:

• Pour boiling water over nettles and wilt them for 4 - 5 minutes, stirring a couple of times. Drain into a colander, drain and leave to cool before squeezing out the excess moisture.
• Chop the nettles, transfer to a bowl, add yogurt, eggs and salt. Mix to combine.
• Place 1 filo sheet on a clean work surface. (To prevent remaining filo drying out, keep covered with a damp tea towel while you work.) Top with another filo sheet so that it covers only the half of the bottom sheet. Top the second sheet with another filo sheet so that it covers only the half of it. Top with two more filo sheets across the middle. Fold the ends of the second and third sheet inches.
• Sprinkle the top sheet with 1 tablespoon of olive oil and place 1/3 of the nettle and yogurt filling lengthways across half of the sheet. Roll up the sheets, starting with the side with the filling and working across to the other side. Repeat the whole process until you have three rolls.
• Coil the length of one filo roll into a snail shape, place in the middle of a small round pan (20 cm in diameter) whose bottom is covered with parchment paper. Arrange two remaining rolls in semicircles around the middle coil.
• Mix and combine yogurt and olive oil and brush liberally the rolls with it, especially in between coils (so they will, when baked, keep attached one to another).
• Bake the pie in the oven at 200°C for about 40 minutes until the top is golden-brown in color. After the first 20 minutes cover the pie with the aluminum foil to avoid burning.
• Cut into triangles and serve at room temperature.

VEGETABLE FILO PIE

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.

SAVORY FILO PIE WITH CHEESE

Steps:

• Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork.
• On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze - leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals.
• Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking.
• Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture.
• Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil.
• Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.