Make a delicious phyllo pie with home made pastry and greens, loaded with nutrients and antioxidants. Fore recipe, press more.
Greens Pie with Home-Made Phyllo
8-10 servings
For the Homemade Phyllo Dough
2 ½ – 3 cups all-purpose flour
½ tsp. salt
1 cup water
½ cup extra virgin Greek olive oil plus more for brushing the dough
1 Tbsp. red wine vinegar or lemon juice or 1 shot of Greek ouzo
For the Filling
2/3 cup (150 ml) extra-virgin Greek olive oil
5 scallions, roots and tough greens trimmed and discarded, remainder finely chopped
2 large leeks, trimmed, coarsely chopped, thoroughly washed and drained
1 pound/500 g pumpkin, peeled, seeded, coarsely grated
1 pound/500 g fresh spinach, stems trimmed, leaves washed, drained, and chopped
1 small bunch wild fennel, finely chopped
1 small bunch fresh dill, finely chopped
1 bunch fresh chervil, tough stems discarded and finely chopped
¾ pound Greek feta cheese, crumbled
Grated nutmeg, to taste
Salt and freshly ground black pepper
1. To make the dough: Mix flour and salt into a bowl. Make a well in the center and add the water, olive oil, and vinegar. Stir with a fork until all ingredients are well combined. Turn out dough onto a lightly floured surface. Knead and fold using your palms not your fingers until a smooth, silky and elastic dough is formed, about 10 to 12 minutes. Add more flour during kneading, if necessary. You can do this in a mixer with a dough hook, too, mixing the ingredients in the same order and kneading for 7 — 10 minutes at medium speed.
2. Place the dough in an oiled bowl. Cover and let rest at room temperature at least 1 hour before using. You can refrigerate the dough for up to three days, well wrapped. Bring up to room temperature before using.
3. To make the filling: Heat 1/3 of the olive oil in a skillet and sauté the scallions and leeks. When soft, remove and set aside. In another large, deep skillet or wide pot heat the remaining olive oil and sauté the pumpkin until soft and until all its liquid has steamed off. Remove and set aside. Place the spinach to the same skillet or pot and stir over low heat, until it wilts. In a large mixing bowl, combine the spinach, pumpkin, leek mixture, herbs, feta cheese, salt, pepper, and nutmeg. Stir until well combined. Set aside. Lightly oil a large round baking pan. I usually do this in a 14-inch round pan.
4. To roll out the phyllo pastry: Divide into four equal balls. Keep dough balls covered. Using a rolling pin or thin dowel and working on a lightly floured surface, roll open the first ball of dough to a thin circle slightly larger than the pan, allowing about an inch/2.5 cm of pastry to hang over the edge. Carefully place the dough in the pan and brush the surface with olive oil. Roll out the second ball, place in the pan and brush with olive oil. Spread the filling evenly over dough.
5. Roll out the third ball on a lightly floured surface to a sheet larger than the pan, place over the filling and brush with olive oil. Roll out the last ball of dough to a larger sheet than the circumference of the pan and drape it over the top piece so that the surface of the pie is “wrinkled.” Gather together the bottom and top layers of sheet and turn them in around the circumference of the pan to form a decorative rim. Brush again with olive oil. Score the pie with a sharp knife into serving pieces.
6. Bake the pie in a preheated oven at 375˚F/190˚C for about 50 minutes, or until the pie is cooked and the crust is golden brown and pulls away from the sides of the pan. Remove, cool and serve. May be served warm or at room temperature. DO NOT reheat the pie in a microwave oven unless you want a soggy mess! Use an oven to reheat.