Real African Dishes: [MC-AllEthnic-Recipes] Greek Style Kohlrabi Pie with Dill and Feta

Monday, March 12, 2012

[MC-AllEthnic-Recipes] Greek Style Kohlrabi Pie with Dill and Feta

* Exported from MasterCook *

Greek Style Kohlrabi Pie with Dill and Feta

Recipe By :Martha Rose Shulman
Serving Size : 7 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds kohlrabi -- with greens if possible
3 tablespoons extra virgin olive oil
1 medium onion -- or large onion, finely chopped
2 large garlic cloves -- minced
Salt and freshly ground pepper -- to taste
1/3 cup chopped fresh dill
1/4 cup chopped fresh Italian parsley
3 large eggs -- beaten
5 ounces feta cheese -- crumbled
12 sheets phyllo dough -- (1/2 pound)
1 tablespoon unsalted butter -- melted (optional)

1. If the kohlrabi still has greens attached, stem and wash the greens and
blanch in a pot of salted boiling water for 1 minute, or steam. Refresh
with cold water, squeeze out excess water and chop coarsely. Set aside.
Peel the kohlrabi, making sure to remove the fibrous layer right under the
skin, and grate using a food processor fitted with the grater attachment.

2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over
medium heat and add the onion. Cook, stirring often, until it is tender,
about 5 minutes. Add a generous pinch of salt, stir together, and stir in
the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in
the kohlrabi. Add another tablespoon of olive oil if necessary. Cook,
stirring often, until the mixture is very tender and beginning to color,
about 10 minutes. If there is a lot of liquid in the pan from the
kohlrabi, turn up the heat and cook, stirring, until it boils off. Add
salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley,
and set aside.

3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan
with olive oil. Beat the eggs in a large bowl, and beat in the crumbled
feta. Stir in the kohlrabi mixture and combine well.

4. Line the pan with 7 pieces of phyllo, brushing each piece with olive
oil, or a combination of olive oil and melted butter, and turning the dish
after each addition so that the edges of the phyllo drape evenly over the
pan. Fill with the kohlrabi mixture. Fold the draped edges in over the
filling, then layer the remaining 5 pieces on top, brushing each piece
with olive oil. Tuck the edges into the sides of the pan. Make a few
slashes in the top crust so that steam can escape as the pie bakes. Note:
If making a gratin, use a 2-quart baking dish, brush with olive oil and
fill with the kohlrabi mixture.

5. Bake the pie for 50 minutes (40 for the gratin), until the crust is
crisp and dark golden brown. Serve hot, warm or at room temperature.

Yield: 6 to 8 servings.

Advance preparation: The kohlrabi filling can be made through Step 2 up to
a day ahead and refrigerated. You can assemble the pie several hours
before baking and keep in the refrigerator, or freeze. Transfer directly
from the freezer to the preheated oven, and increase the baking time by
about 10 minutes. You can bake the pie ahead, but you must recrisp the
phyllo in a medium-low oven (325 degrees) for 10 to 20 minutes.

Variation: For a gratin, omit the phyllo and all but 1 optional tablespoon
of the additional oil for brushing it (so you will only need 1 to 2
tablespoons olive oil). Oil a 2-quart baking dish and place the filling in
the dish. Drizzle 1 tablespoon of olive oil over the top if desired and
bake 40 minutes in a 375-degree oven, until the top is nicely browned.

Nutritional information per serving (pie, 6 servings): 328 calories; 15
grams fat; 5 grams saturated fat; 2 grams polyunsaturated fat; 7 grams
monounsaturated fat; 114 milligrams cholesterol; 38 grams carbohydrates; 7
grams dietary fiber; 485 milligrams sodium (does not include salt to
taste); 12 grams protein

Nutritional information per serving (gratin, 6 servings): 169 calories; 10
grams fat; 5 grams saturated fat; 1 gram polyunsaturated fat; 4 grams
monounsaturated fat; 114 milligrams cholesterol; 13 grams carbohydrates; 6
grams dietary fiber; 332 milligrams sodium (does not include salt to
taste); 9 grams protein

March 6, 2012

Cuisine:
"Greek"
Source:
"Recipes for Health, New York Times, March 6, 2010"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 291 Calories; 16g Fat (61.8%
calories from fat); 10g Protein; 12g Carbohydrate; 5g Dietary Fiber; 113mg
Cholesterol; 442mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 2 1/2 Fat.

NOTES : Borek or Burek

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0