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Braised Greens Phyllo Pie




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.

    Ready for the oven

  • 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°

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