Title: Tofu Mushroom Pie
Categories: Dinner, Pies, Vegetarian
Yield: 1 Pie
2 tb Sunflower oil
1 1/2 c Onion (3 sm); chopped
6 cl Garlic; minced
2 ts Dried dill weed
2 ts Oregano
2 ts Tarragon
5 c Mushrooms; sliced
1 lb Tofu
1/4 c Tahini
4 Eggs
1/4 ts Black pepper -OR-
1 ds Cayenne pepper
1 tb Tamari
1 c Parmesan cheese; grated
2 c Sharp cheddar cheese; grated
3 md Fresh tomatoes; diced
1/2 ts Salt
1/2 c Fresh parsley; minced
1 lb Pkg phyllo dough
1/2 c Butter; melted
1 tb Sesame or poppy seeds
The phyllo dough crust gives this pie a beautiful appearance, and it
will taste as good as it looks!
Heat oil in a 10" frying pan and sauté the onions, garlic, dill,
oregano, and tarragon over medium heat. When onions begin to brown,
add mushrooms and continue to cook until moisture evaporates, or
drain vegetables if needed.
In medium-sized bowl, mash tofu, add tahini, then beat in eggs with
electric mixer until light and fluffy. Mix in sautéed vegetables and
rest of ingredients except phyllo dough, butter, and seeds. Preheat
oven to 350°F.
Using a pastry brush, coat each sheet of phyllo dough with melted
butter, and lay into 11x15" pan, leaving overhanging edge of 2 to 3"
of dough around sides of pan. When approximately half the phyllo
dough is used up, gently pour filling into pan and spread to side and
edges of pan. Fold the overhanging dough over the filling. Continue
to layer sheets of phyllo on top of filling, folding phyllo to fit
pan if necessary. Brush the top layer with butter and sprinkle with
sesame seeds or poppy seeds. Bake 30 to 40 minutes, until golden.
Allow to cool 10 to 15 minutes before serving.
Recipe by Horn of the Moon Cookbook by Ginny Callan
