Title: Luna Pie
Categories: Dinner pies, Vegetarian
Yield: 6 Servings
4 tb Sunflower oil
1 c Onion (2); finely chopped
1 ts Basil
1 ts Dried leaf thyme
1/2 ts Oregano
1 1/2 c Celery; finely chopped
1 lb Mushrooms; chopped very fine
1/2 lb Tofu
3 Eggs
1 1/2 c Cheddar cheese; grated -OR-
1 c Parmesan cheese;
- finely grated
3/4 ts Salt
1/4 ts Cayenne pepper
1 ts Mustard; dry or wet
10 Phyllo dough sheets
- (1/2 box)
1/4 c Butter; melted
1 ts Poppy seeds
The winter sky in Vermont can be perfectly clear, and sparkle and
shine on very cold nights. The first time I made this pie a sliver of
a new moon was rising. I sat by the wood stove while my pie baked and
watched the moon through my kitchen window slowly rise. Both the pie
and the celestial show were wonderful.
Heat 2 tb oil in a 10" frying pan and sauté the onions, basil, thyme,
oregano, and celery until onions begin to brown. Drain if needed and
set aside.
Heat the remaining 2 tb oil in saucepan and sauté the mushrooms on
medium to high heat until all their moisture has evaporated.
In a bowl, mash the tofu with a fork. Using an electric mixer, beat
in the eggs. Add cheese, salt, cayenne, and mustard; mix well. Stir
in the sautéed vegetables.
Preheat oven to 375°F. Cut the phyllo sheets into 12" squares. Using a
pastry brush, brush a sheet of phyllo dough with melted butter. Drape
the dough over a 10" pie plate. Repeat, laying each sheet on top of
another until 7 are stacked on one another. Gently push dough into
the bottom of pan. Pour in filling. Butter 3 more sheets of phyllo
dough and lay on top of filling. Roll overhanging phyllo dough to
form a piecrust edge. Brush the top of the pie with the remaining
melted butter and sprinkle with poppy seeds. Slash top carefully once
or twice in the center. Bake 30 to 35 minutes, until browned. Let sit
10 minutes after removing from oven before cutting.
Recipe by Horn of the Moon Cookbook by Ginny Callan
