A home-baked vegetable filo pie adds a perfect
finishing touch to any meal, be it brunch or dinner. In this Greek-inspired recipe, filo
dough, also known as phyllo dough or puff pastry (a versatile, light,
fluffy and delicate sheet of pastry dough commonly used in traditional Greek
cooking) are layered and stuffed with flavorful vegetables filling,
encased completely and oven baked until flaky and crispy brown.
Phyllo dough is a great low-fat
alternative to regular pastry and pie crusts. It also makes a perfect substitute for butter or lard crusts,
making it a perfect vegan or vegetarian diet.
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Ingredients :
Serves 4
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6oz / 175g carrots, peeled and chopped
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5oz / 140g head of broccoli, divided
into small florets
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4oz / 115g fava beans
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scant ½ cup frozen or canned corn kernels
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1¼ cups vegetable stock
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1 tbsp cornstarch
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2 tbsp water
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1 tbsp chopped fresh cilantro
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3 sheets filo dough
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pepper
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Method :
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Preheat the oven to 375°F/190°C. Cook
the carrots in a pan of boiling water for 6 minutes, then add the
broccoli florets with the fava beans and cook for an additional 2
minutes. Stir in the corn, mix then drain thoroughly and set aside.
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Heat the vegetable stock in another pan, add the
vegetables, and bring to boiling point. Blend the cornstarch with the
water in a bowl and stir the paste into the boiling liquid. Cook,
stirring, until the sauce thickens. Stir in the chopped cilantro and
add pepper to taste. Spoon the mixture into a 5-cup / 1.2-liter pie
dish and let cool.
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Place the filo dough on the counter and
brush one sheet lightly with a little water. Put a second sheet on top.
Place the filo dough over the filling, pressing the edges over the
filling to encase completely.
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Brush the top of the pie with a little
water and put the remaining sheet of dough decoratively on top. Bake
for 25 minutes, or until the top is golden brown. Serve a quarter of
the pie per person.
Nutritional Facts :
Calories: 139
Fat: 5.7g
Saturated Fat: 1.8g
Salt: 0.3g |
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