|Here is our dessert! Cute huh?|
Pi day may only come once a year, but you can get your Pie on any day of the year with these fun and delicious recipes!!!
Filo Vegetable Pie
|Isn't this gorgeous?! I can't believe I made this!|
- 2 bunches of green onions, chopped (original recipe called for 3 leeks, but the grocery store only had 1 very sad looking leek left, so I improvised)
- 4-5 Tbsp butter
- 1 1/4 cups carrots, cubed
- 3 cups sliced mushrooms
- 1 cup Brussels sprouts quartered (Really good, but next time I'm going to do 1/2 broccoli and 1/2 Brussels sprouts)
- 2 garlic cloves, crushed
- 1/2 cup cream cheese (I used 1/3 fat nuefchatel)
- 1/2 cup cheese (the original recipe called for Roquefort or Stilton - I loathe Stilton cheese and I had cheddar on hand so I used that.)
- 1/2 cup sour cream
- 1/4 cup milk (original recipe called for 2/3 cup of heavy cream but I substituted the sour cream & milk)
- 2 eggs, beaten
- 2 small-medium sized apples, peeled, cored and cubed
- 1 cup cashew nuts or pine nuts, toasted (One expensive dish with pine nuts, so I went with cashew nuts)
- 12 oz frozen filo pastry, defrosted (Also couldn't find this so I used egg roll wrappers. Next time I WILL use filo because the texture will be much flakier, but this turned out beautifully too.)
- Salt and ground black pepper
- Pre-heat oven to 350 degrees.
- Wash and slice green onions (or leeks if you are using them - for leeks be sure to place them into a colander and wash thoroughly. They hide dirt everywhere inside their layers!! Break them apart with your fingers to get all the dirt out. )
- Cube carrots
- Heat 1 Tbsp. butter in a large pan over medium heat. Saute carrots and onions/leeks for 5 minutes.
- Add in mushrooms, sprouts (and/or broccoli) and garlic and cook for another 2 minutes
- Transfer vegetables to a large bowl to cool.
- Whisk together cream cheese, your choice of cheese, sour cream & milk together in a bowl. Add in eggs, whisk and season with salt and pepper.
- Pour the cheese and egg mixture over the vegetables.
- Add in cubed apples and toasted nuts and mix.
- Melt the remaining butter. Brush the inside of a 9 inch spring-form cake tin with melted butter.
- Brush 2/3 of your filo pastry sheets with butter, one at a time and use them to line the inside of the spring-form pan. Be sure to overlap the sheets so there are no gaps.
- Spoon the vegetable mixture into the filo covered pan.
- Fold over the edges toward the center.
- Brush remaining filo sheets with butter and slice them into strips. Cover the surface of the pie with these strips. Arrange them across the uncovered spaced. Decorate here!!
- Bake for 35-45 minutes, until the crust is golden brown and crispy all over. (It took about 45 minutes for the egg roll wrappers, might be less for the filo. I set it for 35 and then added by 5 minute increments, watching it carefully in those last 10 minutes.)
- Let the pie stand for 5 minutes after removing it from the oven. Then carefully remove the spring-form sides. **If you are really brave you can try to transfer it from the base to a serving plate. I was not that brave.
- Enjoy your masterpiece!!!