Wild Greens Phyllo Pie (Diane Kochilas)
http://www.youtube.com/watch?v=mZxpsjAUuMY
Wild greens phyllo pie is healthy, delicious, and very hearty, the perfect recipe for brunch, lunch, or dinner. Here, Greek phyllo is used (see other recipe). Leeks, spinach, chard, and herbs like dill, parsley and more go into this dish, as does Greek extra virgin PDO olive oil. This is Greek healthy cooking at its best.
Make Greek philo (see other recipe)
For the filling:
1. Preheat the oven to 360°F/180°C.
2. Trim the tough stems from the greens, chop or shred them, and wash them thoroughly. Spin them through a salad spinner if possible to rid them of as much water as possible.
3. Heat 2 tablespoons of the olive oil in a large wok and sauté the leeks, scallions and onions until wilted and crunchy. Empty them into a mixing bowl. Add some olive oil to the wok and add the greens (Swiss chard and fresh spinach). Toss frequently, until wilted and as much of their moisture as possible has evaporated, 7 to 10 minutes. Remove and place in the mixing bowl. Mix in the wild fennel, parsley, dill, mint. Let it cool.
4. Slightly oil a 15-inch/36-cm baking pan. Spread 6 sheets of phyllo pastry on a working bench, fold in the middle and brush each half with olive oil then fold to the side and continue until all sides have been brushed. Place the 6 sheets on the bottom of a greased baking pan. Season with salt and add the remaining olive oil. If the filling is very wet, mix in either the semolina, rice, or trahana. Spread the filling on top and cover with 4 more sheets of phyllo, brushing each with a little olive oil. Coat the top sheet with oil as well. Form a decorative rim all around the pie and brush it with some olive oil. Using a sharp knife score the pie into square or diamond-shaped pieces (do not reach the bottom of the pie). Sprinkle a little water over the top of the phyllo. Bake for 45 to 50 minutes, or until the phyllo is golden and the filling set. Remove and cool slightly before cutting. Serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 79 | ||
Calories from Fat: 49 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.1mg | 1 % | |
Potassium 190.4mg | 5 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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