“Make a pie that has a secret.”
Well, here you go. What’s green and white and encased in golden filo? What is masquerading behind that plain exterior?
I had my eye on this recipe for quite some time. I’m a fan of cookbook author Beth Hensperger, and this Filo Green Tart with Fresh Dill and Feta is from her wonderful book, The Gourmet Potluck: Show-Stopping Recipes for the Buffet Table.
This pie was fantastic. The texture was great: a rich filling topped with the crispy, buttery filo. And it was sooo flavorful. I used low fat cream cheese, cottage cheese, and feta, and cut back on the butter and olive oil. I loaded up on the herbs and added a squirt of lemon juice. Even my husband, who is not a big fan of feta, loved this. Definitely on the repeat list.
Be sure to check out You Want Pies with That in the next week for the monthly roundup of Masquerade Pies! Recipe after the jump.
Filo Green Tart with Fresh Dil and Feta
Adapted from a recipe by Beth Hensperger in The Gourmet Potluck: Show-Stopping Recipes for the Buffet TableServes 12Equipment: an oval baking dish, or a 14-inch deep-dish pizza pan, tart pan, or paella pan1/3 cup olive oil1 bunch green onions, finely chopped (white and green parts1 pound, 6 ounces feta, rinsed, drained, and crumbled1 pound low fat cottage cheese, drained (I just threw it in a fine mesh colander lined with a paper towel8 oz. low fat cream cheese6 large eggs, lightly beaten4 (10-oz.) packages chopped frozen spinach, thawed and squeezed dry1/2 cup chopped fresh parsley1/3 cup chopped fresh dill1 tsp. lemon juice1/8 tsp. nutmegpinch of salt, and freshly ground pepper3/4 cup of clarified butter (ghee)1 pound filo pastry sheets, thawed in the refrigerator2 Tbsp. milksesame seeds (optional)Saute onions in a bit of olive oil over medium heat until limp. Set aside to cool.In a large bowl, combine all the cheeses. Add the eggs and mix well. Add the spinach, onions, lemon juice, nutmeg, salt and pepper, dill, and parsley.Preheat oven to 350 F. Combine olive oil and clarified butter in a bowl. Lay the filo sheets on a baking sheet and cover with a clean damp towel (not wet) to keep the filo from drying out.Coat the inside of your baking dish with olive oil/butter mixture. Place one sheet of filo in pan so that a quarter of it hangs over the edge of the dish, and brush with oil mixture. Repeat with seven more sheets of filo, arranging them in a staggered fashion to cover the bottom and sides of the dish, brushing each sheet with oil mixture. If a couple sheets stick together, don’t worry about it.Spread the filling evenly into the lined pan. Repeat the filo procedure with the remaining sheets of filo, covering the top of the tart. Tuck the flaps in all around the edges of the pan to seal in the spinach mixture. Paint with butter and sprinkle with sesame seeds.With a sharp paring knife, score the filo into the desired number of servings, then paint the edges with the milk, which will help keep them from curling up. Bake about 45-50 minutes, or until the top is golden and crip. Remove from oven and let cool about 30 minutes before serving.