Title: Greek Vegetable Pie
Categories: Dinner, Pies
Yield: 6 Servings
2 tb Olive oil
1 c Onion (2); chopped
1 c Onion rings (2)
6 cl Garlic; minced
2 ts Basil
1 ts Dried thyme
1 tb Oregano
Cayenne or black pepper;
- to taste
1/2 ts Salt
2 c Broccoli (whole florets and
- chopped stems)
1 md Zucchini (2 c); very thinly
-sliced
2 c Mushrooms; sliced
1 pk Phyllo dough
1/2 c Butter; melted
2 c Celery; sliced
3 md Fresh tomatoes; chopped -OR-
1 c Cherry tomatoes; halved
1 1/2 c Feta cheese; grated or
- crumbled
1 1/2 c Swiss; cheddar, and/or
- Monterey Jack cheese;
- grated
Basil
Oregano
Freshly ground black pepper
Salt
Heat 1 tb oil in frying pan. Saute chopped onions, onion rings, and
garlic with herbs and spices on medium heat until they begin to soften
(approximately 3 to 4 minutes). Add broccoli, cook 3 minutes more, and
remove from pan. Heat another 1 tb oil, add zucchini and mushrooms,
and saute 3 minutes. Combine with onion mixture. Drain in colander
if mixture is juicy.
Preheat oven to 375 F. Butter a 12x18" pan. Bruch each sheet of
phyllo dough with melted butter and lay into pan, leaving a 2" border
on sides to roll onto crust later. Use approximately 15 sheets. Spread
broccoli-onion-veggie mix over bottom. Then add celery, followed by
tomatoes and cheeses. Roll overhanging dough into a piecrust edge
around the pan. Sprinkle with a bit of basil and oregano, pepper, and
salt. Bake approximately 25 minutes, until golden.
Recipe by Horn of the Moon Cookbook by Ginny Callan
