Friday, September 4, 2009

Farmland Vegetable Pie with Phyllo Crust

Are you tired of hearing about my twitter recipe ideas? Well, I hope not. Because here is another one.

This recipe was also an idea that was "tweeted" to me when I posed the problem of the bag of fresh okra.
Nancy told me about a vegetable pie that she made last year that contained okra, alongside a bunch of other fresh veggies. She tweeted me a link to her post about the pie and that was really all it took.
I decided it would be our meal before church on Sunday (we go to church at 1 pm). That gave me Sunday morning to put it together.
The original recipe calls for summer squash, yellow tomatoes, okra, and corn. Nancy added green beans. I decided to use zucchini along with the summer squash, eggplant instead of the tomatoes (my hubby hates them) and a red bell pepper instead of the corn.

I also decided that I would top my pies with a light phyllo crust instead of making the pie-like crust originally called for. I did this to reduce the prep and cook time and also to save some calories.
The pie also contains hard boiled eggs and cheese. Here is a shot of my sauteed veggies with the chopped eggs.
For my crust, I thawed out my phyllo dough and layered 4 sheets, spraying heavily with cooking spray between each layer. I then cut the pieces to fit over my individual pies. (I halved the recipe). It only took about 15 minutes for the phyllo crust to be brown and crispy.

I absolutely loved this! My hubby and kids had to be bribed a little bit (they like veggies, but this was asking a little much), so I also made some mini meatballs to round out this meal, which were super delicious, that I will share at another time.

The veggies still had a little bit of crispness, thanks to the short saute and small amount of time that they spent in the oven. The cheese and eggs added nice texture and flavor.
I am so glad I have found a few other ways to eat okra!
I also wanted to share this trick for getting your hard boiled eggs perfect. I am sure you know that if the yolk has a greenish tint around it, that means they are overboiled. If the yolk is mushy and dark yellow, then they are underboiled.
I found this method from Martha Stewart a couple of years ago when I first made Open "Face" Egg Sandwiches.
I actually boiled extra eggs so we could make those sandwiches later on in the week- it is one of my son's absolute favorite dinners- you can check out my post about it HERE
Hard Boiled Eggs from Martha Stewart
In a medium saucepan, cover 7 eggs (in a single layer) with water, 1 inch above eggs. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.

Recipe for Farmland Vegetable Pie

Nancy's post about Farmland Vegetable Pie

One Year Ago-Baked Fish with Roasted Mixed Vegetables


Unknown said...

They look yummy. I sure miss trying your creations. Miss you 10 times more than trying them tho.

Sophie said...

How fresh and nutritious this looks! :)

I made a variation of the chickpea fritter recipe you posted and really loved the flavor and how it wasn't too tough to make. Is it ok if I post it on my blog and link back to you :).

Maria said...

I love all of the veggies in this one!

Unknown said...

Love the beautiful veggies and the phyllo.

Marie Rayner said...

That looks very good Mary Ann, very tasty and those vegs look so wonderfully cooked and crispy tender! I love me some veg!

Anonymous said...

The veggie pie sounds fantastic and healthy. Your HB egg does look perfect!