Vegetarian phyllo pie

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


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


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

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