A quick supper or appetizer using greens from the garden!

Crustless Veggie & Cheese Pie

Preheat oven to 400

  • Heat 2 tablespoons olive oil in large fry or sauce pan
  • Add 1-½ cups finely chopped onion. Cook until tender approx. 3 minutes.
  • Add 1 pound frozen spinach or 2-½ cups fresh, finely chopped greens (kale, chard, mustard greens, spinach). Cook 1 minute.
  • Add finely grated rind of one lemon, ½ cup finely chopped flat parsley, 6 ounces by weigh feta cheese (can use part feta, part cheddar or any other combo you like)
  • In 2 cup measure of bowl combine 1-½ cup whole-milk ricotta cheese or small-curl cottage cheese, 2 eggs, ½ cup finely grated Romano cheese, ½ teaspoon salt, ground black pepper to taste until well blended.
  • Add to onion mix.
You can stop here and bake later.
  • Scrape into 9" or 10" pie plate.
  • Bake 20 minutes. Remove from oven.
  • Brush each of 8 thawed sheets of fillo dough with the 2 tablespoons of melted butter. Crumple each as you go into nest shape and place on top of filling. 
  • Return to oven. Bake 10-15 minutes until film is golden brown. 
  • Serve hot or cool. 
Fillo does not stay crispy when refrigerated so eat and enjoy!

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