Check out this delicious recipe from Aglaia Kremezi’s new cookbook, Mediterranean Vegetarian Feasts.
Serves 3 to
4 as a main course, or 6 to 8 as part of a meze spread
Olive oil,
for brushing the baking sheet and the phyllo
For the egg wash:
2 eggs
2/3 cup
(160 ml) milk
2 sheets
homemade phyllo or 4 sheets frozen thick phyllo, thawed according to the
package instructions
2 cups (240
g) crumbled feta or a combination of feta and ricotta cheese
1/2 cup (50
g) grated Parmesan (optional—for when using frozen phyllo)
2
tablespoons chopped fresh oregano, thyme, or marjoram
1 to 2
teaspoons Maraş pepper or a good pinch of crushed red pepper flakes (optional)
Preheat the
oven to 430˚F (225°C). Line a baking sheet with parchment paper and brush with
olive oil.
Make the
egg wash: In a bowl, whisk together the milk and the eggs.
If using
homemade phyllo: Stretch or crimp one sheet of phyllo as necessary to fill the
baking sheet. Brush with olive oil and sprinkle with half of the feta or
ricotta. Pour half of the egg wash over the feta or ricotta and sprinkle with
herbs and Maraş pepper, if you like. Lay the second sheet of phyllo over the
egg wash and brush with olive oil. Crumble more feta or ricotta on top and
drizzle with the remaining egg mixture. Sprinkle with more pepper, to taste.
Proceed to baking.
If using
frozen phyllo: Lay
one sheet of frozen phyllo on the baking sheet, brush with olive oil, and
sprinkle with half the Parmesan, then lay one more sheet on top and brush again
with olive oil. Sprinkle half the feta mixture over the second sheet. Place the
third sheet on top, brush with olive oil, sprinkle with the rest of the
Parmesan, then lay the last sheet on top and brush again with olive oil.
Crumble more feta on top and drizzle with the remaining egg mixture. Sprinkle
with more pepper, to taste. Proceed to baking.
Bake on a
rack in the lower part of the oven for 25 minutes, or until golden brown and
crisp. Check to make sure the pie is well browned at the bottom. If the top
browns too quickly, cover loosely with foil and continue baking. If it is well
browned underneath but the top is not yet crispy enough, heat the broiler and
bake for a few minutes right under the broiler. Serve at once, cutting pieces
with a pizza wheel.
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