Phyllo Pie with Greens, Brie Recipe
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This traditional Greek dish is a savory pie that satisfies all appetites. Provides a warm and hearty helping of comfort food, working well as an appetizer, side, or main dish.
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2 tablespoons olive oil
10 ounces whole pearl onions (peeled)
1 teaspoon cumin
6 cloves garlic, minced
1 cup long-grain brown rice (dry)
2 cups chicken or turkey stock
Kosher salt, to taste
3 bunches kale, swiss chard or chervil
8 phyllo dough sheets
butter -melted (to brush on phyllo)
2 Brie wedges (cut into quarters)
1/2 cup pine nuts (or walnuts, almonds, etc), ground
[For the vegan version, use oil to brush the phyllo, leave out the cheese, and substitute chicken stock w/vegetable stock]
In a large skillet with a lid, heat oil over medium-high heat.
Add onions and cumin, and cook until the onions are just soft, 5-6 minutes.
Add the garlic, and cook for another minute.
Add the rice and stir to coat the grains.
Add the stock and salt and bring to a boil. Reduce the heat, cover and cook until the rice is done, about 50 minutes (varies depending of type of rice used).
While rice is cooking, bring a big pot of salted water to boil. Add greens and cook until just soft, about 4-5 minutes. Strain greens and set aside until rice is done.
When rice is cooked, remove from stove and set aside, uncovered. Squeeze out as much excess water from the greens as you can. Mix the greens into the rice mixture and leave uncovered to cool.
Preheat the oven to 350 degrees.
Lightly grease a 9-inch pan (this can be done in any shape pan, but is easier to dislodge from a springform pan).
Working with one piece of phyllo at a time, lay it flat on a work surface and brush it with butter.
Place the phyllo sheet in the springform so that half of it hangs over the side.
Repeat with 5 more pieces, rotating the pan so that the phyllo is hanging evenly over all the sides and fully covers the bottom of the pan.
Spoon half of the greens/rice mixture into the pan. Add the layer of brie, top with ground pine nuts, and then spoon the remaining greens/rice on top.
Fold the hanging phyllo over the pie, then butter the remaining two pieces, scrunch them up, and put them on top. (When the pie bakes, the pieces will stay on and create a lovely look.)
Bake in the oven for 40 minutes, or until the phyllo is browned. Allow to cool for at least 10 minutes, or at to room temperature, and serve.
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