It is Winter here now and today I had a look in my double green house for some vegetables. It was - 1 degrees this morning, I am not sure what it was in the green house, but at least I can still grow vegetables. All the vegetables I have used in this recipe are home grown, even the eggs are from my chickens.
Vegetable and Cheese Filo Pie Recipe
250 gr cottage cheese
150 gr grated cheese
6 eggs
1/2 tsp grated nutmeg - I love to use fresh nutmeg
Himalayan salt and pepper
1 onion - chopped finely
2 handful of mixed greens - spinach, silver beet, green capsicum, parsley, thyme, rocket - sliced finely
2 large tomatoes - chopped into cubes - option
10 sheets filo pastry and oil with a pastry brush
Method
Pie dish - I used 28 cm round dish - you can also line it with grease proof paper, but oiling the dish works well.
1 - Saut'e the onion, in a large fry pan or wok on low until soft.
2 - Add the greens and cook on low until they have wilted.
3 - Add your tomatoes if you want to use them. Sweat down until the liquid has gone. Cool.
4 - In a large bowl add your cheese's, eggs, nutmeg and seasoning. Mix.
5 - Prepare your pie dish - oil the base and sides, then lay a sheet of filo, brush with oil and add another sheet of filo. Repeat this until you have 6 layers. If you use a round dish like I have, lay one sheet one way and the next the other way - repeat with 6 layers.
6 - Mix the cooled greens into the egg mixture.
7 - Pour into your pie dish.
8 - Next lay another 4 layers on top, oiling in between each layer. Brush the top layer with oil and sprinkle sesame seeds on top.
Cook 180c for about 60 minutes. Until the foil is golden brown and the egg has set in the middle.
Enjoy your home made foil pie. I have served it with roasted pumpkin and beetroot.
New young chickens this season. Loving their eggs, although not all are laying yet.