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Greek Greens Pie




Source of Recipe


From Miavita


Recipe Introduction


If you like, make a simple sauce of plain yogurt and chopped fresh mint to serve alongside the pie.


List of Ingredients




1/2 cup (3 1/2 oz/105g) uncooked white rice
1 tablespoon olive oil
2 - medium onions, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
- - Generous grinding of black pepper
1 tablespoon balsamic vinegar
2 tablespoons currants
3 pounds (1.4 K) assorted greens - tender spinach, arugula, baby beet greens, Swiss chard, mustard greens - stems trimmed, leaves washed
1 teaspoon chopped or grated lemon zest
1 - package phyllo dough, thawed if frozen
- - Olive oil cooking spray
4 ounces (120g) crumbled feta cheese, preferably imported


Recipe



1 Preheat the oven to 400 degrees F (200 degrees C).
2 Cook rice in boiling salted water for 15 minutes; it will be almost tender. Drain and rinse.
3 While the rice is cooking, heat olive oil in a large sauté pan over medium heat. Add onions and cook, stirring often, until they begin to soften. Add oregano, thyme, salt and pepper. Cook until onions are translucent. Add vinegar and currants and cook briefly until the liquid evaporates. Transfer the onion mixture to a bowl and set aside.
4 Return the skillet to the heat. Add 2 handfuls of greens and cook, stirring, until they have wilted completely. Transfer to a colander. Cook the remaining greens in the same manner. Let the greens cool slightly. Squeeze out excess water. Chop coarsely and sprinkle with salt, pepper and lemon zest.
5 Spray a 12-inch (30cm) tart pan with cooking spray. Unfold phyllo dough and cover loosely with a kitchen towel to prevent from drying out. Place 1 sheet in the tart pan, pushing it into the corners. (There will be 3 or 4 inches of overhang.) Spray lightly with cooking spray. Add another phyllo sheet, placing it at a 45-degree angle to the first sheet. Spray second sheet. Continue stacking sheets and spraying until you have used 8 sheets to line the pan.
6 Spread the rice in the pie bottom. Top with the onion mixture followed by the greens. Sprinkle feta over all.
7 Top with 8 of the remaining phyllo sheets, stacking and spraying them as you did the bottom layer. Trim the overhang to 2 inches (5cm) beyond the rim of the tart pan. Roll the edge inward, tucking it under. Spray the top generously with cooking spray.
8 Bake for 15 minutes. Lower the oven heat to 350 degrees F (175 degrees C) and bake for 45 minutes longer, until the pie is evenly browned. Let cool slightly. Cut into slices and serve warm.