Phyllo Vegetable Pie Food

RUSTIC PHYLLO VEGETABLE PIE

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.

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.

VEGETABLE SAMOSA PIE

Steps:

• Cook the new potatoes in boiling water for 2-3 minutes, add the sweet potatoes and continue cooking until just tender (about 5 minutes); drain and leave to cool.
• Heat 2 tbsp oil in a large frying pan and fry the onion over a medium heat for about 5 minutes until they start to brown; add the cumin seeds, ground cumin, ground coriander, turmeric and drops of hot pepper sauce; stir well then mix in the garlic, chilies and ginger.
• Add the peas and water to the pan and simmer for 5 minutes; add the new and sweet potatoes, crushing them slightly as you mix them in; stir in the fresh coriander and lemon juice, check seasoning and add salt if required.
• Remove pan from the heat, leave to cool slightly then mix in all but 1 tbsp of beaten egg.
• Preheat the oven to 190°C/375°F/gas mark 5; melt the butter and mix in the remaining 1/2 tbsp of oil; brush a 9inch deep sided loose-bottomed tin with a little of the butter/oil mixture.
• Reserving enough phyllo pastry to cover the top of the pie when filled, line the bottom and sides of the tin with sheets of phyllo pastry, brushing each one with the butter mixture and arranging them at different angles across the base of the tin to create a leak proof shell; spoon in the samosa filling, packing it down evenly; cover the pie with remaining phyllo, sealing over all edges of the phyllo shell.
• Brush the top of the pie with any remaining butter mixture and beaten egg, sprinkle over the sesame seeds; bake for 40-50 minutes until well browned.
• Allow the pie to cool slightly in its tin before serving. This is good served with cucumber raita, mango chutney and salad.

PHYLLO VEGETABLE PIE

Steps:

• To make rice filling, (can be made a day in advance).
• Finely grate 1 teaspoon (5 mL) lemon peel.
• squeeze out 1 tablespoon (15 mL) lemon juice.
• In a mixing bowl beat egg and stir in rice, ricotta, 1 cup (250 mL) mozzarella, lemon peel and juice.
• To make spinach filling, (can be made a day in advance).
• Heat 1 tablespoon (15 mL) oil in a large frying pan set over medium heat.
• Add onions, garlic and chili flakes, if using.
• Sauté until onions have softened, about 5 minutes.
• Wash and tear spinach into bite-size pieces, discarding stems.
• Add to onions and sprinkle with raisins, cinnamon and salt.
• Stir occasionally, just until wilted, about 3 minutes.
• Remove from heat.
• Stir in 1/2 cup (125 mL) mozzarella.
• Preheat oven to 375°F (190°C).
• To assemble pie, have fillings ready as phyllo quickly dries out.
• Place a sheet of phyllo worktop, then cover remaining phyllo with dampened paper towel until ready to use.
• Lightly brush both sides of phyllo with oil.
• Place in a 9-inch (23-cm) pie plate so 1 edge of phyllo is even with one edge of oiled plate, covering bottom and sides and hanging over rim on other side.
• Repeat with remaining phyllo, placing each into pie plate so longer ends are evenly spaced in a circular pattern around rim.
• Pour half of rice mixture onto bottom and smooth.
• Top with half of spinach mixture, then spread with 3/4 cup (175 mL) spaghetti sauce.
• Repeat, ending with 3/4 cup (175 mL) spaghetti sauce.
• Bring hanging ends of phyllo up over filling.
• Do not pat down ends of phyllo.
• Phyllo should have a rough appearance.
• Bake in centre of 375°F (190°C) oven until phyllo is golden and centre of filling is hot, about 1 1/4 hours.
• Cool 5 minutes before slicing into wedges.
• If desired you can cover and refrigerate unbaked pie for up to 1 day.
• Bake cold pie in 375°F (190°C) oven from 1 1/2 to 1 3/4 hours.