Leek, Kale and Asparagus Pie aka Greek Prasopita
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Ingredients List:
- Bunch of asparagus
- 2 leeks
- 4 green onions
- 4 cups chopped kale
- Bunch of dill
- Bunch of mint
- Bunch of parsley
- 1 heaping tbsp. flour
- 2 cups milk
- 1/8 tsp. nutmeg
- 10 phyllo sheets
- 50g kefalograviera cheese
- 200g feta cheese
- 1/2 cup Greek extra virgin olive oil
- Salt & pepper to taste
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Method:
- Preheat oven to 375*f/180*c
- Chop asparagus, leeks and green onions into 1/4" pieces
- In a sauce pan, sauté the first 4 ingredients in 4 tbsp. olive oil
- Chop fresh mint, dill and parsley and add to pan
- Once veggies have sautéed for about 5-6 minutes, add flour, stir well and continue to cook 3 more minutes
- Slowly add milk stirring frequently
- Once mixture starts thickening, add the nutmeg and stir well
- In 9"x13" pan, drizzle bottom with 2 tbsp. olive oil and lay 1st phyllo sheet in pan (see video)
- Repeat for remaining bottom phyllo sheets
- Pour pita mixture into pan and spread evenly
- Crumble feta over veggie filling and then sprinkle with grated kefalograviera
- Just like the bottom phyllo layers, repeat for the top (see video)
- Trim extra overhanging phyllo from the sides and turn into pan (see video)
- Bake for 45-55 minutes at 375*f
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Notes & Tips:
- Allow to cool for at least 20-30 minutes before cutting
- Serve with a side salad
- Makes 6-8 servings
- Can be enjoyed hot or cold (better than cold pizza!)