Servings:
|
about
scaling
|
Cook Time: |
45 minutes |
Prep Time: |
45 minutes |
Cook Method: |
baked |
Cook Temp: |
375 degrees F |
| |
| |
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Phyllo dough, also spelled filo and fillo, is renowned for its use in Greek, Turkish, and Bulgarian cuisines. Most commonly known
as the delicately layered pastry in spanokopita (Greek spinach pie) and baklava, tissue-thin phyllo is made of flour, water, an acidic ingredient such as lemon juice or vinegar, and a trace amount of oil. On its own, phyllo is low in fat, but traditionally the layers of pastry are brushed with copious amounts of butter or oil. Phyllo, which comes frozen, is thin and delicate, but even if a sheet tears or doubles up while you’re constructing, it won’t be noticeable in the final product. This tasty vegetarian entrée also works well as a side dish. May be frozen.
Notes: 4 leeks equal approximately 4 cups. You may substitute 2 tsp. dried dill for 2 Tbsp of fresh. You can use Greek green olives in place of the kalamata olives or use a combination of both.
1. Preheat oven to 375°F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. Heat 2 tsp. oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright
green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool, about 10 minutes. Put potatoes, egg, and
milk in a large bowl and mix to combine, then stir in dill and pepper.
3. Place remaining 2 Tbsp. plus 1 tsp. olive oil in a small cup or bowl. Remove phyllo from fridge, take sheets out of box, and unroll so they’re flat. Cover with a sheet of plastic wrap, and then a clean, damp dishtowel.
4. Place a sheet of phyllo on bottom of baking pan. Using your fingers, lightly dot with olive oil. Place another piece of phyllo on
top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
5. Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with remaining potato mixture and sprinkle with remaining feta and olives. Top with 1 sheet phyllo and, using your fingers, lightly dot phyllo with olive oil. Continue until you have 4 layers. Oil the last sheet too, using up any remaining oil.
6. Bake at 375°F until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350°F for 15 to 18 minutes.
Recipe courtesy of Hannaford fresh magazine May-June 09.
Nutrition Facts |
|
Serving Size
(140g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 222 |
Calories from Fat 99 |
| |
% Daily Value * |
| Total Fat 11.1g |
17% |
| Saturated Fat 4g |
20% |
| Trans Fat 0g |
|
| Cholesterol 44mg |
15% |
| Sodium 323mg |
13% |
| Total Carbohydrate 25g |
8% |
| Dietary Fiber 2g |
8% |
| Sugars 3g |
|
| Protein 6g |
|
| Vitamin A 17% |
Vitamin C 23% |
| Calcium 13% |
Iron 12% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
3 Tbs |
Olive oil |
|
4 ea |
Cleaned, chopped leek whites and greens |
|
3/4 lb |
Idaho Potatoes, scrubbed, peeled and grated |
|
1 ea |
Egg |
|
2 Tbs |
Milk |
|
2 Tbs |
Fresh dill, chopped |
|
1/4 tsp |
Black pepper, freshly ground |
|
8 ea |
Phyllo dough pastry, 1 sheet, thawed |
|
1 cup |
Feta cheese, crumbled |
|
1/4 cup |
Kalamata olives, pitted and coarsely chopped |
|
