Pies are a cherished family tradition in our home - everyone has a soft spot for them! They make a great snack or packed lunch for my daughters. A while ago, I was making a pie with greens and somehow the stuffing ended up being quite runny. To prevent my phyllo pastry from becoming too soggy, I started looking for ingredients that could soak up the extra juices without affecting the recipe’s taste. I found that using semolina or bulgur was a suggested solution, so I decided to give it a try with the latter. Not only did my pie come out great, but the bulgur also gave me an idea for an entirely new vegetarian pie recipe! Bulgur is a whole grain that is made of several different types of wheat. It is often used in dishes like this veggie bulgur pie, where it is combined with vegetables and a sauce to create a hearty and satisfying meal. Bulgur is also high in fiber and protein, making it a healthy choice for anyone looking for a nutritious meal. It turns out that there are many bulgur pie recipes available, but the majority of them contain ground beef. I am vegetarian, so I decided to create a meatless version that is more appealing to my Mediterranean taste buds. This veggie bulgur pie with filo is a great way to turn ordinary vegetables into something special. It’s also quick and easy to make—all you need is some finely chopped fresh vegetables, bulgur, and a few pantry staples like Greek olive oil and herbs. The filling for this pie is then layered between layers of phyllo dough, and baked until golden brown. The bulgur pie crust exceeded my expectations! It was not only crispy and flaky like a classic pie crust, but the added texture from the bulgur gave it wonderful depth. The filling was also delicious carrying the bulgur’s nutty flavor. Paired with a crisp green salad or roasted vegetables, this veggie bulgur pie is a delicious and nutritious meal that the whole family can enjoy. This recipe makes twelve generous servings, and leftovers can be stored in an airtight container for up to three days. So it’s perfect for busy weeknights or when you have unexpected guests over! Give this veggie bulgur pie a try and your taste buds will thank you. It’s a delicious way to enjoy whole grains and vegetables in one tasty dish. Enjoy!
We’re perilously close to having another room done. All that’s left is the trim (always the trim) around the floor and window. And then…. Then….. The hall is next in line to be finished. And part of finishing the hall is to build book cases lining one wall. When the book cases are done….. I ... Continue reading...
Chive, Leek, Prosciutto and Feta Strudel, full of fresh, spring flavors and easy to make with purchased filo dough
These lovely feta fingers drizzled with some honey over, and served with wedges will make your day.
These individual filo pastry parcels are packed with veggies. Serve with basil pesto and you are sure to have a dinner-winner for the whole family.
This Chicken pot pie with phyllo pastry is so deliciously comforting. Make this Chicken pot pie on a weeknight to enjoy it with your family.
Do you want to have a snack for the evening? This crunchy vegetable samosa that is made with filo pastry is a great option.
Sometimes indulgence is the only way forward, and this carb fest is a real treat! Makaronopita, or Greek pasta pie, uses indulgent pastry, pasta, evaporated milk and feta cheese to ensure no stone is left unturned on your journey to the ultimate in comfort food! You can use any type of pasta with this really, but the ones that work best are the small tubes called pasta for pastichio, or pastitsio, in Greek. It’s almost like a hollow spaghetti. But bucatini, macaroni, gomitini, or maybe a small rigatoni at a push, will work too! Using spaghetti emulates the longer strands but without that hollow centre, so makes for a Greek spaghetti pie would be much denser. The idea is to keep the pie full of air with the tubes, but also rich with that baked cheesy sauce. Makaronopita with filo on top is the ultimate in texture contrast too, as the soft pasta contrasts so well with the crunch of the crisp filo. That’s why I suggest cutting your pie into portion sizes before you bake it - otherwise you’ll shatter the filo when you try to serve it, and there’s nothing nicer than breaking that crisp top yourself! Serve up this Greek pasta bake with a nicely dressed side salad for a lunch or dinner (I love it with a zingy lemon dressing), or help yourself to an indulgent slice when those hunger pangs hit, mid-afternoon! This is cold weather comfort food, at its best.
Feta Cheese and Sweet Potato Filo Pastry Samosas - quick, easy vegetarian appetizers perfect for any celebration or finger food for the holidays!
A traditional inspired recipe for a Serbian Pita made with thin filo pastry, filled with eggs, cheese, silverbeet and sweet potatoes.
This vegan filo potato pie is a brilliant crowd-pleaser. Any vegetarian filo pie is a hit with me, as a veggie myself, but I love to have lots of vegan recipes in my arsenal to make sure I can feed all of my guests equally well. Filo pie is a brilliant use of filo pastry, which is very popular in Greek cuisine, and so versatile. Any Patatopita recipe (that’s potato pie in Greek!) has to be topped with that filo crunch, and then have a rich centre. Serve this eggless potato pie with a side salad for a lighter lunch, use it as a luxurious side to a bigger meat, or veggie, main dish, or make a big dish and cut into smaller pieces, for brilliant party mouthfuls! Adding leek, and going for a potato and leek pie, is another option which is really lovely come wintertime, and a little bit of an alternative to the classic potato and onion pie that’s so classic in the UK. This potato filo option has all of those Greek flavours, imparted by the dill and parsley, and the sprinkle of sesame on top adds both that Greek nuttiness and of course a range of essential nutrients and vitamins, like phenolic antioxidants, minerals and protein - all vital, particularly to a vegan diet.
This authentic dessert is prepared with just a few ingredients, nothing fancy, light, delicious and definitely a "must try". It only requires water, sugar, butter, few drops of lemon, walnuts and shredded filo (kadayıf
Kunefe originates from Lebanon. Many soldiers were sent to Yemen near to the end of the Ottoman Empire to end some riots in the area. Yemen is a country located on the southern tip
I think puddings are the greatest challenge to those on a restricted diet – pudding is the comfort end of the meal and as a result often includes the highly calorific and soporific ingredient…
You can make different appetizers using phyllo cups. These cups and be prepared and stored in the airtight container. Whenever you feel like making a snack, you can use these filo cups. You can absolutely fill these crunchy phyllo cups with anything. Even the fruits and vegetables. I had some leftover chicken salad which I used to fill up these cups.
Potato bhaji recipe or batata bhaji is a simple and quick recipe to be done when you need something to eat quickly for lunch, dinner or breakfast. You can use the remaining potato vegetable for any kind of stuffing. You can use it in filo dough cups, Idlis, or for making vegetarian puffs.
Making gluten-free filo pastry is possible in order to make these delicate, crispy and buttery spinach & feta pastries. My recipe & video gives you all the steps to make this hard-to-find gluten-free filo pastry plus how to create the delicious spinach & feta filling using aromatic herbs and fresh ingredients. Made too many? This gluten-free spanakopitas freeze perfectly well and are great for those last-minute snacks or unexpected visitors. Straight from the freezer to the oven to the table in 20 minutes!