Subj : Greek Vegetable Pie
To   : All
From : Ben Collver
Date : Wed Jan 22 2025 10:49:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Vegetable Pie
 Categories: Dinner, Pies
      Yield: 6 Servings
 
      2 tb Olive oil
      1 c  Onion (2); chopped
      1 c  Onion rings (2)
      6 cl Garlic; minced
      2 ts Basil
      1 ts Dried thyme
      1 tb Oregano
           Cayenne or black pepper;
           - to taste
    1/2 ts Salt
      2 c  Broccoli (whole florets and
           - chopped stems)
      1 md Zucchini (2 c); very thinly
           -sliced
      2 c  Mushrooms; sliced
      1 pk Phyllo dough
    1/2 c  Butter; melted
      2 c  Celery; sliced
      3 md Fresh tomatoes; chopped -OR-
      1 c  Cherry tomatoes; halved
  1 1/2 c  Feta cheese; grated or
           - crumbled
  1 1/2 c  Swiss; cheddar, and/or
           - Monterey Jack cheese;
           - grated
           Basil
           Oregano
           Freshly ground black pepper
           Salt
 
  Heat 1 tb oil in frying pan. Sauté chopped onions, onion rings, and
  garlic with herbs and spices on medium heat until they begin to soften
  (approximately 3 to 4 minutes). Add broccoli, cook 3 minutes more, and
  remove from pan. Heat another 1 tb oil, add zucchini and mushrooms,
  and sauté 3 minutes. Combine with onion mixture. Drain in colander
  if mixture is juicy.
  
  Preheat oven to 375°F. Butter a 12x18" panl. Bruch each sheet of
  phyllo dough with melted butter and lay into pan, leaving a 2" border
  on sides to roll onto crust later. Use approximately 15 sheets. Spread
  broccoli-onion-veggie mix over bottom. Then add celery, followed by
  tomatoes and cheeses. Roll overhanging dough into a piecrust edge
  around the pan. Sprinkle with a bit of basil and oregano, pepper, and
  salt. Bake approximately 25 minutes, until golden.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
MMMMM
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