Vegetarian phyllo pie

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 12
Servings 8
Time 1 hr

Ingredients

  • 500
    g
    phyllo pastry
  • 60
    g
    butter
  • 2
    large onions, chopped
  • 350
    g
    fresh button mushrooms, sliced
  • 1
    ml
    ground cloves
  • 500
    g
    aubergines, sliced, coated with olive oil and roasted
  • 425
    g
    artichokes, drained and quartered
  • 500
    g
    red peppers, sliced, coated with olive oil, roasted and peeled
  • 400
    g
    mozzarella, thinly sliced
  • 15
    ml
    fresh marjoram leaves
  • 50
    g
    slivered almonds, roasted
  • salt and freshly ground black pepper to taste
 

Method

45 min
 
Grease and line a 23 cm springform tin with 9 sheets of phyllo, overlapping and brushing each with 35 g of the melted butter. Cover the remaining sheets with a damp cloth. Sauté the onions and mushrooms in the butter until beginning to colour. Add the cloves. Remove from the heat and set aside to cool. Spoon into the lined tin. Layer with a buttered sheet of phyllo. Top with the brinjals and artichokes and then repeat the layer of buttered phyllo. Spoon over the peppers and then the mozzarella. Scatter with marjoram leaves, almonds and seasoning. Fold the phyllo edges over the top. Butter 3 more sheets and arrange scrunched over the top. Cover with the foil and bake in preheated oven for 45 minutes. Serve sliced with a green salad. Serves: 8 Cooking time: 45 minutes Oven temperature: 220 ºC
 

Read more on: bake
 

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