Phyllo Vegetable Pie Recipes

Steps:

• In a large skillet over medium heat, sauté the onions in ¼ cup (60 ml) of olive oil, stirring often, for 15 minutes.
• Season with salt and pepper, reduce the heat to medium-low, and add the garlic and leek. Continue to cook, stirring often, until the onions are very golden and tender, 15 minutes.
• Stir in the asparagus and scallions and continue to sauté for 5 minutes. Stir in the peas and half of the lemon zest and cook 1 minute. Remove the pan from the heat, and set aside to cool completely.
• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the eggs, ricotta, Parmesan, and remaining lemon zest. Season with salt and pepper. Fold in the cooled vegetable mixture.
• In a small bowl, whisk together the remaining 6 tablespoons of olive oil and the melted butter. Place one phyllo sheet on a work surface (make sure to cover the remaining phyllo sheets with a slightly damp paper towel to prevent them from drying out).
• Use a pastry brush to lightly brush the sheet with the oil-butter mixture. Top with another sheet and brush again. Repeat until you have 5 sheets stacked, finishing with the butter-oil mixture.
• Cut the stack of phyllo into four equal rectangles.
• Repeat the stacking and cutting with the remaining phyllo sheets.
• Brush eight 8-ounce (225 g) ramekins with the oil-butter mixture.
• Press a rectangle of phyllo into each of prepared ramekins (it's okay if they break a bit), and divide the vegetable mixture among the prepared cups. Fold the edges over the filling, leaving the center slightly exposed. Brush lightly with the oil-butter mixture and sprinkle with flaky salt.
• Transfer the ramekins to a baking sheet and bake until the phyllo is golden brown and crisp, 30-35 minutes.
• Enjoy!

Steps:

• Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
• Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
• Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
• Do Ahead
• Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.