Monday, July 29, 2013

Recipe: Roasted Vegetable and Cheddar Phyllo Pie

Oh, how I am enjoying my CSA!  My fridge is full of vegetables, and I love finding creative ways to use them.

Tonight, I decided to use some leftover Phyllo dough that I had used for my first foray into catering this weekend, so what better than a cheesy and delicious roasted vegetable "pie" made with phyllo dough?  You could use any veggies you have on hand - I used zucchini, yellow squash, an ear of corn, and cherry tomatoes.

My shortcut with phyllo dough is to use butter flavored cooking spray on the sheets instead of tons and tons of melted butter.  It is quicker and less fatty.  If you don't like using cooking spray, you could also use something like an olive oil mister, or you could take the time (and the butter) and brush each sheet with melted butter.

I encourage you to try this - it was fantastic, and the kids loved it, even the cherry tomatoes, which they usually push aside.

Roasted Vegetable and Cheddar Phyllo Pie

1/2 box phyllo dough, thawed (one sleeve of sheets in a box of two sleeves)
1 ear corn, kernals sliced off
1 small zucchini, sliced thinly
1 small yellow squash, sliced thinly
1/2 c cherry tomatoes, halved
2 Tbsp olive oil
sea salt to taste
butter flavored cooking spray (or melted butter to brush onto phyllo)
2 c cheddar cheese, sliced

Preheat oven to 400 F.  Toss vegetables in olive oil and a little salt and roast for about 15 minutes until lightly browned.  Remove from oven and lower heat to 350 F.
Phyllo layers with cheddar between them
Lightly grease a 8"x10" deep baking dish.  Layer in two sheets of phyllo dough, so that they hang over the sides.  Lay slices of cheddar cheese on top of the phyllo, then spray with butter flavored cooking spray lightly.  Add another layer of phyllo dough, then some more cheese, followed by some more butter flavored cooking spray.  Repeat until you have 4 layers of phyllo and cheese.
A layer of corn and squash.  Other layers also had cherry tomatoes
Add a layer of vegetables, then some cheese, butter flavored cooking spray, and another layer of phyllo.  Repeat until all of your vegetables are layered into the pie.  Top with remaining phyllo and cheese, spraying with more butter flavored spray in between layers.  After all the phyllo is used, fold the sides in so that the top is all layers of phyllo.  Top with a final spritz with butter flavored spray.  Bake for 15 minutes with a cover (use tin foil if your pan does not have a lid) and then remove the cover and bake for an additional 6-8 minutes, or until the top layer of phyllo is lightly browned and crispy.  Allow to sit for 5 minutes before slicing and serving.
A slice of deliciousness

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