Lemon Tofu Phyllo Pie With Winter Greens Recipes

Steps:

• Make the phyllo: In a large bowl, combine flour and salt. Make a well in the center, and add warm water, 1/4 cup olive oil, and vinegar. Using a fork, work flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover, and let rest at room temperature for 30 minutes.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Add mixed greens, and saute until wilted, about 2 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.
• Preheat oven to 350 degrees. Lightly brush a 12 1/2-by-2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. (You should be able to see your hands through the dough.) Transfer dough to a work surface dusted with cornmeal. Repeat rolling-and-rotating process with remaining dough, stacking each on top of the other, dusted with cornmeal.
• Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place filling on top of phyllo, spreading evenly. Drizzle with remaining 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim top and bottom crusts to create a 2-inch border around the perimeter of the loaf. Using a sharp knife, score pie through top and bottom crust in a diamond pattern.
• Transfer to oven, and bake until filling is set and crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

Steps:

• Blenderize tofu, lemon juice and sugar.
• Add lemon peel.
• Fold in thawed whipped topping.
• Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
• Allow crust to cool.
• Pour lemon filling into cooled pie crust. Chill.
• When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.

Steps:

• In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
• If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
• Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
• Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
• Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
• Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.

Steps:

• TOFU: 1. Mash the tofu in a bowl. 2. Add rest of ingredients, stir until combined and set aside. VEGETABLES: 1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool. 2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes. 3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes. 4. Stir in greens and tomatoes. Remove from heat. TO ASSEMBLE PIE: 1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over. 2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between. 3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer. 4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika. 5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving.