Description
Rather than act as an accent, herbs are the star of this flaky, phyllo-y Middle Eastern Pie.
Ingredients
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- 2 tablespoons olive oil, plus extra for brushing the pastry
- 1 large onion, diced
- 1 cup parsley, chopped
- 1 cup cilantro, chopped
- 1 cup arugula, chopped
- 1 cup chard, chopped
- 1 lemon, zested
- 1 cup anari cheese or ricotta
- Salt and pepper to taste
- 8 sheets phyllo dough
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a pan and sauté the diced onion until translucent.
- In a large bowl, combine the parsley, cilantro, arugula, chard, lemon zest, and cheese. Season with salt and pepper.
- Brush a baking dish with olive oil. Layer 4 sheets of phyllo dough, brushing each with olive oil.
- Spread the herb and cheese mixture over the phyllo.
- Layer the remaining 4 sheets of phyllo on top, brushing each with olive oil.
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 28
- Fiber: 3
- Protein: 8