Cascading Kitchen Notes
Mimi says one of these pies will use what appears to be a colossal mountain of greens. It all cooks down to a manageable amount.
This pie is great at room temperature.
It's a great recipe for "Bits and Pieces" cooking. A bit of ham, a bit of cheese, little bits or numerous veggies.
Make it hot with peppers or make it mild.
Make it for a fancy brunch or for a one handed meal on the run.
Braised Greens Phyllo Pie
How to use up a ton of greens as the centerpiece of a great meal.
Mimi does a good job showing how to make this pie in the Week Five video at minute 1:57.
- Start by Braising the Greens. One heavily mounded skillet should suffice for an 8" pie.
- Add 2-6 whisked eggs to the braised greens depending how "eggy" you want it.
- At this point use up lots of bits and pieces: add cheese, ham, bacon, sauteed sweet peppers, hot pepper or just keep it plain braised greens. That's great by itself.
- Melt one cube of butter
In a pie plate, oven-safe skillet or even a 9x13 baking dish:
- Brush butter on the bottom of your baking dish
- Lay in 6-12 sheets of Phyllo brushing with butter every layer or every other layer. Alternate the grain of the phyllo in a spiral pattern in a pie plate so you'll have phyllo to wrap back over the pie filling. If you use a 9x13 lay the phyllo sheets in such a manner that plenty lays over the sides so you'll have it to roll back and create the rustic crust.
- Brush butter on the final sheet of phyllo and spoon in the braised greens, however many you have.
- Wrap the phyllo back over the filling and brush with more butter
- Bake at 375° for approx 45 minutes. You may need to cover the crust so it doesn't get too dark.
- The pie is done when the eggs set, an internal temperature of approx. 165°-185°