Vegetable Filo Pie Food

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.

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.

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.

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.