VEGGIE FILO PIE
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Can't do dairy, try the tofu version.
Preheat oven 350°
Cook approx 1 hour:
Steam or Sauté in water:
1 large bunch of kale, collards chopped fine or 2.5 lbs of frozen spinach.
2 medium or 1 large onion, chopped fine
Melt:
4T butter ,vegetable spread, or olive oil
Blend:
15 oz Ricotta Cheese
2 eggs
1 1/2 t salt
1 T italian seasoning or 1 t nutmeg
1 T lemon juice or umi vinegar
Mix:
greens with cheese mixture
Assemble:
Using 6 sheets of filo dough, line a baking dish, buttering each sheet and allowing ends to hang out (see picture).
Spoon filling onto sheets then cover, once again buttering each sheet.
Bake till set and golden on top then allow to set for 15 minutes before serving.

(The Filo Facotry makes a wonderful whole wheat filo dough.)