Side Pannel
Fennel, Chard and Goat Cheese Pie
Fennel, Chard and Goat Cheese Pie
- Recipe Submitted by Cakelover on 03/11/2014
Category: Microwave, Peppers, Main Dish, Cheese
Ingredients List
- 2 Tbsp (30 mL) extra virgin olive oil, best quality for best results
- 1 onion, chopped3 garlic cloves, minced
- 1 bulb fennel
- 1½ tsp (7 mL) sea salt
- 1 tsp (5 mL) fresh-ground pepper
- ½ tsp (2.5 mL) chili pepper flakes
- 1 bunch Swiss chard, leaves shredded and stalks chopped into 1-inch (2.5-cm) pieces
- 2 tsp (10 mL) Bragg Liquid Aminos
- 2 large tomatoes, cored and diced
- 1 bunch fresh parsley, washed and finely chopped
- 6 oz (170 gr) soft goat cheese
- 2 eggs, well beaten
- 1 packet of frozen filo pastry (1 lb/454 gr), thawed¼ cup (60 mL)
- extra virgin olive oil for brushing the filo
- 1 tsp (5 mL) black or white sesame seeds
Directions
Preheat oven to 350F (175C).
In a frying pan, heat the olive oil and sauté the onion and garlic for 5 minutes or until soft. Using a mandoline (see page 29) or sharp knife, shave the fennel bulb into thin slices, and add these to the pan together with the salt, pepper and chili pepper flakes. Toss together and sauté for 5 minutes.
Add BraggӪs, Swiss chard, tomatoes and parsley. Saut̩ for another 5 minutes. Using a colander, drain off any liquid or youӪll have a soggy pie! Add the crumbled goat cheese and beaten eggs to the drained mixture and blend all the filling ingredients together well.
Handling carefully so as not to tear, lay 3 sheets of filo pastry over a 9 × 13-inch (23 × 33-cm) oiled baking pan, with the edges of the filo placed over the sides of the pan. Using a pastry brush, brush the filo lightly with olive oil. Place another filo sheet on top, and lightly brush with olive oil. Repeat these layers 5 more times, brushing oil lightly between each layer.
Spread half the filling over the filo, and cover with 6 more filo sheets, brushing olive oil between each layer, edges placed over the sides of the pan. Spread the remaining half of the filling over the filo, and cover with 6 more filo sheets, brushing oil lightly between each layer.
Fold the pastry edges into the baking pan so that they overlap neatly. Brush olive oil over the very top layer and sprinkle with sesame seeds. Bake in the preheated oven for 30 minutes, or until the pie is golden brown. Allow to sit for 10 minutes before serving.
In a frying pan, heat the olive oil and sauté the onion and garlic for 5 minutes or until soft. Using a mandoline (see page 29) or sharp knife, shave the fennel bulb into thin slices, and add these to the pan together with the salt, pepper and chili pepper flakes. Toss together and sauté for 5 minutes.
Add BraggӪs, Swiss chard, tomatoes and parsley. Saut̩ for another 5 minutes. Using a colander, drain off any liquid or youӪll have a soggy pie! Add the crumbled goat cheese and beaten eggs to the drained mixture and blend all the filling ingredients together well.
Handling carefully so as not to tear, lay 3 sheets of filo pastry over a 9 × 13-inch (23 × 33-cm) oiled baking pan, with the edges of the filo placed over the sides of the pan. Using a pastry brush, brush the filo lightly with olive oil. Place another filo sheet on top, and lightly brush with olive oil. Repeat these layers 5 more times, brushing oil lightly between each layer.
Spread half the filling over the filo, and cover with 6 more filo sheets, brushing olive oil between each layer, edges placed over the sides of the pan. Spread the remaining half of the filling over the filo, and cover with 6 more filo sheets, brushing oil lightly between each layer.
Fold the pastry edges into the baking pan so that they overlap neatly. Brush olive oil over the very top layer and sprinkle with sesame seeds. Bake in the preheated oven for 30 minutes, or until the pie is golden brown. Allow to sit for 10 minutes before serving.
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