Vegetable Filo Pie Recipes

VEGETABLE FILO PIE

Vegetable Filo Pie image

Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad.

Provided by Anne Buchanan

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 9

Number Of Ingredients 10

Ingredients

5 cups chopped mixed vegetables
1 egg
2 tablespoons olive oil, divided
1 clove garlic, chopped
½ cup crumbled feta cheese
1 tablespoon melted butter
salt and pepper to taste
dried dill weed to taste
onion powder to taste
8 sheets phyllo dough

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 21.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 297.4 mg, Sugar 0.7 g

RUSTIC PHYLLO VEGETABLE PIE

Rustic Phyllo Vegetable Pie image

Phyllo dough creates a delicate crispy crust for this colorful veggie pie. "It's the blend of sweet and savory that especially adds interest," says Peggy Gwillim from Strasbourg, Saskatchewan.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 large egg, lightly beaten
2 cups cooked long grain rice
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese, divided
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 packages (10 ounces each) fresh spinach, torn
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1-1/2 cups meatless spaghetti sauce

Steps:

In a large bowl, combine the egg, rice, cottage cheese, 1/2 cup mozzarella, lemon juice and zest; set aside. In a Dutch oven, saute onion and garlic in oil until tender. Add spinach, raisins, cinnamon and salt. Cook and stir until spinach is wilted, about 3 minutes. Remove from the heat; stir in remaining mozzarella. , Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. deep-dish pie plate coated with cooking spray, allowing short sides of dough to hang over edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Place remaining phyllo sheets in pie plate in a crisscross fashion resembling the spokes of a wheel, spritzing between layers with butter-flavored spray. Spread half of rice mixture into crust; layer with half of spinach mixture and half of spaghetti sauce. Repeat layers. , Gently fold edges of dough over filling, leaving center of pie uncovered. Spritz with butter-flavored spray. Cover loosely with foil; bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until filling reaches 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 341 calories, Fat 8g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 745mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 5g fiber), Protein 18g protein.

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