GREEK LENTIL PIE
I consider lentils a convenience food, so quickly do they cook. I used up the last of my ripe summer tomatoes in a simple lentil and tomato stew and used the leftover stew to fill an amazing Greek phyllo pie, an idea I came across when I was reading about all the things Greeks do with lentils in Diane Kochilas's "The Greek Vegetarian."
Provided by Martha Rose Shulman
Categories dinner
Time 1h30m
Yield 1 9-inch pie, serving 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
- In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
- Preheat oven to 375 degrees. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time.
- Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
- Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
- Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 475 milligrams, Sugar 4 grams, TransFat 0 grams
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MD rafi Shikdaer
[email protected]I followed the recipe exactly and the pie turned out dry and crumbly. I'm not sure what went wrong.
Midul Bhuiyan
[email protected]This pie is a bit bland for my taste. I would recommend adding some additional spices, such as cumin, coriander, and paprika.
mah ide
[email protected]I made this pie in a 9-inch springform pan and it turned out perfectly. I also used a store-bought phyllo dough crust to save time.
Alabi Timothy
[email protected]I'm not a fan of the combination of lentils and cinnamon, so I omitted the cinnamon from the recipe. The pie was still delicious.
Jamear Johnson
[email protected]This pie is a great way to use up leftover phyllo dough. I also like to use it as a base for other pies, like spinach pie or chicken pot pie.
pappu deb
[email protected]I love that this pie is a healthy and delicious way to get my daily dose of lentils.
Cristina Cain
[email protected]This pie is a great make-ahead meal. I made it on a Sunday and then reheated it for dinner during the week.
Donna Montgomery
[email protected]I made this pie with brown lentils instead of green lentils and it turned out great. I also added some chopped spinach and feta cheese.
Diane Barnham
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Mahsam Sherazi
[email protected]I'm not a huge fan of lentils, but I really enjoyed this pie. The flavors were well-balanced and the crust was perfect.
mdismailkhan mdismailkhan
[email protected]This pie is a great way to use up leftover lentils. It's also a great vegetarian dish that's packed with flavor.
Urs Khan
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Anthony Hagan
[email protected]I followed the recipe exactly and the pie turned out great! I would definitely recommend this recipe to others.
JR Hasib Ahmed
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The pie was delicious and the crust was flaky and perfect.
Abhiyan Pokharel
[email protected]This recipe is a keeper! The pie was so flavorful and satisfying. I will definitely be making it again.
Samar
[email protected]I've made this pie several times now, and it's always a favorite. It's easy to make and always turns out great.
Kashif Khokhar
[email protected]This was my first time cooking with lentils, and I'm so glad I tried this recipe. The pie was delicious and filling, and I love that it's a healthy dish.
Parbati
[email protected]I made this dish last night and it was a hit! The lentils were perfectly cooked and the flavors were amazing. I especially loved the crispy phyllo dough crust.