Thursday, September 6, 2012

Broccoli Fillo Pie



              I do try to be creative with what I have on hand in my pantry and refrigerator.  My shopping day is usually a Saturday or Sunday when the daddy is home to watch the kids.  So usually by the end of the week the fridge is starting to run on empty.  I see what's left and see if I can come up with something.

              On this particular day, I had a head of broccoli that I refused to let go to waste.  I was thinking of what I could do with broccoli other than roasting it.  That wouldn't make that much of a meal.
   
              I had gotten 4 boxes of Fillo Dough at the market last week.  It was on clearance at an awesome price and good until next year, so I couldn't say no to that.

             Usually when I think of Fillo, I think of Spanakopita, the Greek spinach pie.  It was the only dish I would eat with spinach for the longest time.  Now, I cook with spinach in so many dishes. 

             So when I saw the lonely broccoli in the produce bin, a vision of a broccoli pie using the Fillo entered my mind.



             In Spanakopita, feta cheese is mixed with the spinach.  I didn't have any feta.  I did have Greek yogurt and parmesan.  I knew those ingredients would go well together.

             Fillo does need to be defrosted before it's used, so I took the Fillo out of the fridge and put it on my kitchen counter.  It needed 2 hours to defrost at room temperature.

Ingredients

  1. Fillo sheets
  2. 1 head of broccoli
  3. 1 small onion
  4. 1/2 non-fat Greek yogurt
  5. 1/2 Cup parmesan cheese
  6. 1/2 tsp salt
  7. 1/8 tsp pepper
  8. 1 Tbl oil
  9. 4 Tbl melted butter or cooking spray
First I took the Fillo dough out of the freezer and let it defrost on the counter.

Then I cut the broccoli into florets and steamed them.

I diced the onion and caramelized it.  Caramelize the onion by sauteing it on low heat with the oil for about 15-20 minutes on low.  The onion will turn golden brown.

After the onion caramelizes, mix it into the yogurt.  I proceeded to use my immersion blender and puree the onion into the yogurt.  You don't need to do this, but it seemed to flavor the yogurt, kind of like onion dip.

Take your broccoli after it has cooled and chop it finely.

Afterward I seasoned the yogurt mixture.  Then I added the cheese and broccoli.

Then take a cookie sheet and either put parchment paper down or spray it with cooking spray.  Heat your oven to 375F.

Take a sheet of Fillo and place it in your work area.  Brush the sheet with the melted butter.  Then place a second sheet on top and brush that sheet with butter.  Make sure to cover the Fillo that is waiting to be used with a damp paper towel.

Then take a pizza cutter and slice the dough in have lengthwise.

Take 1/4 cup of the broccoli filling and place it on one end of the dough.

Then start rolling the dough in the shape of a rectangle.  Keep following the pattern until you roll up the whole sheet.



Place the pie's on the cookie sheet and place in the preheated oven for 18-24 minutes.  When the dough turns light golden brown, it's ready.

This made 15 pies using my measurements.  This would make a good appetizer if made in a smaller portion or as a meal with a salad.

2 comments:

  1. Hi Siggy,

    What a great idea to use broccoli in this filo pie turnovers! Love the caramelized onions in it.

    Such a great dish to use up leftovers and so very creative as it stretches the ingredients to make a budget -friendly meal. Thanks for sharing:).

    Have a great day!

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    1. Thank you for your compliment Ellie!

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