Spiced Vegetable Phyllo Pie

Amarante

Fri, Feb 02 2024, 9:37 am

This was excellent and using her tip on poking holes, really simplified the process since it is not necessary to butter the individual layers.

The vegetable stew can be made ahead of time but need to reheat when assembling for even cooking

Spiced Vegetable Phyllo Pie

Source: Melissa Clark

Yield: 12 servings

INGREDIENTS

1 tablespoon extra-virgin olive oil, more as needed
2 medium red onions, chopped
1 red bell pepper, seeded and sliced
2 tablespoons tomato paste
1¼ teaspoons ground turmeric
1¼ teaspoons sweet paprika
1 teaspoon ground ginger
½ teaspoon ground cinnamon
Large pinch of freshly grated nutmeg
2½ teaspoons kosher salt (such as Diamond Crystal)
1¾ pounds cauliflower, florets roughly chopped (about 4 cups) - could use frozen
1 pound sweet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)
1 medium zucchini, cut into ¾-inch cubes
1 (14.5-ounce) can chickpeas, drained and rinsed
2 cups vegetable broth - Telma makes a hearty tasting bouillon cube
1 tablespoon minced preserved lemon or 2 teaspoons grated lemon zest
½ cup mint, roughly chopped, more for topping
12 tablespoons/170 grams unsalted butter, melted
8 ounces feta, crumbled (optional)
1 (16-ounce) package frozen phyllo dough, defrosted

PREPARATION

Heat the olive oil in a large skillet or Dutch oven over medium-high. Once hot, add the red onion and bell pepper. Sauté until tender and golden at the edges, about 5 minutes.

Stir in tomato paste, turmeric, paprika, ginger, cinnamon, nutmeg and salt. Toss well to combine. Sauté until the spices and tomato paste are fragrant, about 2 to 3 minutes, adding more oil if needed.

Add the chopped cauliflower, sweet potato, zucchini and chickpeas to the pan, and stir to coat with tomato and spices. Pour in the broth and preserved lemon, and bring to a simmer. Partly cover with a lid and simmer for 40 to 45 minutes or until the mixture is thick and the vegetables are very tender. (Vegetable mixture can be made up to 24 hours ahead; reheat before proceeding.) Stir in the mint.

Heat oven to 400 degrees. Brush 2 tablespoons melted butter inside a rimmed 18-by-13-inch sheet pan. Line the pan with half of the phyllo dough (you can keep it in a stack) and brush the top with 4 tablespoons melted butter. Using a slotted spoon, spread the vegetable mixture evenly on top of the butter-brushed phyllo dough and sprinkle with feta, if using. Cover with the remaining phyllo dough. Use a paring knife to pierce holes throughout the top of the dough all the way through the layers, and brush the surface with the remaining 6 tablespoons melted butter.

Bake for 25 to 30 minutes, or until the phyllo is crisp and golden brown. Let sit 15 to 30 minutes before serving. Use a serrated knife to slice pieces. Top with more mint to serve.

Author's Notes and Tips

I use a trick I learned several years ago while making a feta torte. After assembling everything in the pan, I poke holes in the dough and just pour the melted butter on top. It seeps between the layers beautifully and bakes up burnished, crisp and shiny. And using a sheet pan means that this pie can wow a crowd and feed it, too.

You can make the stew the day before (stews are easygoing like that), then reheat it gently so it’s warm when it meets the phyllo. This ensures that the filling will end up piping hot and the pastry nicely browned at the same time. If you’re using the optional feta, add it immediately before baking: You want each salty, creamy nugget to remain a distinct bite, rather than melt into the already silky mix of cauliflower, sweet potatoes and zucchini.

Bold and bronzed, this blockbuster pie doesn’t need much garnish. A handful of chopped mint lends it a pop of color and freshness, and if you want more bling, a scattering of pomegranate seeds will add a ruby glow. It proves that hiding in every humble stew pot is a great beauty waiting to emerge. All it takes is a little change of wardrobe.