Lemon Tofu Phyllo Pie With Winter Greens Recipes

GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS

Steps:

• In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
• If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
• Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
• Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
• Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
• Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.

PHYLLO PIE WITH GREENS

Steps:

• Make the phyllo: In a large bowl, combine flour and salt. Make a well in the center, and add warm water, 1/4 cup olive oil, and vinegar. Using a fork, work flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover, and let rest at room temperature for 30 minutes.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Add mixed greens, and saute until wilted, about 2 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.
• Preheat oven to 350 degrees. Lightly brush a 12 1/2-by-2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. (You should be able to see your hands through the dough.) Transfer dough to a work surface dusted with cornmeal. Repeat rolling-and-rotating process with remaining dough, stacking each on top of the other, dusted with cornmeal.
• Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place filling on top of phyllo, spreading evenly. Drizzle with remaining 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim top and bottom crusts to create a 2-inch border around the perimeter of the loaf. Using a sharp knife, score pie through top and bottom crust in a diamond pattern.
• Transfer to oven, and bake until filling is set and crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

LEMONOPITA (GREEK LEMON PHYLLO CAKE)

Steps:

• Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and stir in lemon juice from 4 lemons. Allow syrup to cool while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
• Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
• Combine yogurt, oil, sugar, eggs, lemon zest, vanilla extract, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed.
• Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
• Remove from the oven and immediately pour cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

CREAMY LEMON ORZO WITH WINTER GREENS

Steps:

• Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

LEMON TOFU-PHYLLO PIE WITH WINTER GREENS

Steps:

• TOFU: 1. Mash the tofu in a bowl. 2. Add rest of ingredients, stir until combined and set aside. VEGETABLES: 1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool. 2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes. 3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes. 4. Stir in greens and tomatoes. Remove from heat. TO ASSEMBLE PIE: 1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over. 2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between. 3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer. 4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika. 5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving.

LEMON OR LIME TOFU PIE

Steps:

• Dissolve jello in one cup hot water.
• Cool in refrigerator until slightly thickened.
• Drain tofu and blend in blender until smooth.
• add lemon juice, jello, and half of cool whip.
• Blend mixture.
• Pour into pie crust.
• Spread remaininng cool whip on top of jello mixture.
• Refrigerate several hours.
• Optional: decorate pie with mandarin oranges.

TOFU QUICK LEMON CREAM PIE

Steps:

• Blenderize tofu, lemon juice and sugar.
• Add lemon peel.
• Fold in thawed whipped topping.
• Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
• Allow crust to cool.
• Pour lemon filling into cooled pie crust. Chill.
• When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.

WINTER GREENS PUFF PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan, add the onion with a pinch of salt and gently fry until softened, so around 8-10 mins. Stir in the garlic and nutmeg, cook for a minute, then add the greens along with a splash of water. Stir until wilted, so around 3 mins, then stir in the mascarpone, parmesan and a squeeze of lemon juice. Season well and tip the mixture into the base of a 20cm pie dish.
• Unroll the puff pastry and brush the edges of the pie dish with water. At this point, you can do what you want with the pastry - you could lattice it, crimp the edges, add decoration, or just stick it on as is. Seal it to the edge of the pie dish, brush with the beaten egg and bake for 35 mins until risen and golden. Allow to cool for 10 mins before serving.