Stinging Nettle Phyllo Pastry Pie
photo by SpiceBunny
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Yields:
-
8 pieces
- Serves:
- 5
ingredients
- 3 eggs
- 100 g feta cheese
- 75 g low-fat ricotta cheese
- 3⁄4 cup roughly chopped dill
- 1⁄2 cup flat leaf parsley
- 75 g low fat cottage cheese
- 1 (6 ounce) package Baby Spinach
- 1 head leek
- 1⁄3 cup sunflower oil
- 10 -15 sheets phyllo pastry
- 1 pinch pepper, to taste
- 1 large salad bowl nettles
directions
- 1. Pick the leaves off the stinging nettle and discard the stems. Wear some thick gloves to do this.
- 2. Add 1 tbsp sugar and a pinch of salt to a pot of boiling water to preserve the green colour of nettle. Boil the stinging nettle leaves for 5 minutes, then strain, cool, then squeeze the water out as MUCH as possible.
- 3. Chop up the stinging nettle leaves into small pieces so they will mix well with other ingredients and be easy to eat.
- 4. Steam the package of baby spinach leaves and strain, cool, and SQUEEZE as much liquid out of them as possible.
- 5. Finely mince the leeks, then sautee them until slightly browned.
- 6. Roughly chop the dill and parsley.
- 7. Mix wet ingredients into one bowl: Macedonian feta, ricotta cheese, cottage cheese, and eggs.
- 8. Mix greens together: Sauteed leeks, parsley, dill, spinach, and nettles.
- 9. Mix the green ingredients and the cheese / wet ingredients together thoroughly until smooth. Add some pepper to taste, but you don't need salt due to the saltiness of the feta.
- 10. Lay two pieces of phyllo together on a baking tray, then lightly brush the top with sunflower oil.
- 11. Lay another 2 pieces of phyllo together at a time, and lightly brush with phyllo pastry until you have 6-7 pieces.
- 12. Pre-heat oven to 350 degrees Fahrenheit.
- 13. Layer evenly all the filling on top of bottom layers of phyllo pastry that have been brushed with oil.
- 13. Continue laying 2 pieces of phyllo at a time and brushing them will oil, until you have an equal number of phyllo pieces on top as in the bottom of the pastry.
- 14. Use a fork or small knife and poke some holes on the top in order to release the steam while the pastry is baking.
- 15. Place the pastry in oven, uncovered for 45 minutes at 350 F and bake until lightly browned.
- 16. Remove and let cool. Add pepper to taste. Serve with a squeeze of lemon.
- 17. Enjoy!
- 18. Please note, the Greek phyllo is thinner so you need 2 slices together to prevent ripping. If it's a medium thick one, such as a homestyle Balkan phyllo then maybe one phyllo slice is enough at a time with oil brushed on top.
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RECIPE SUBMITTED BY
SpiceBunny
Canada
I am living in Toronto, Canada now. The first thing I ever cooked was a carrot cake that my dad taught me when I was 8 years old. I am a gardener and like to forage for wild and local foods, and turn them into delicious meals.