INGREDIENTS

INSTRUCTIONS

Anise is a marvelous addition to this classic. A sweet onion works
well; we used a Mali. Subtle flavors (just pinches), yet the end
result was full- bodied, satisfying. Hold the salt: our salt was in
the Feta (350 mg sodium per 1/4 cup). We did not rinse the cheese.
Roughly dice (1/4-inch) the bulb of the fennel, removing only the
toughest core, and adding some of the stalk to make the measure.
Roughly chop the onion. Open the pastry sheet and cut it to 8x8
inches. * Cut 5 Xs in the 8x8 sheet for ventilation. Cover this piece
with the damp dish towel. * Cut the remaining pieces of dough into
smaller bits and scatter on the bottom of an 8-inch square non-stick
baking pan. Place in the oven and heat the oven to 350F. Bake for
about 7 additional minutes until puffed and golden. Remove from oven
to cool a bit. Keep the oven turned on. While the pastry is cooking,
heat a large skillet or flat bottom wok over medium - high; add a
little of the oil and coat; saute the fennel for about 2 minutes. Add
a little more oil, as needed, and the onion; continue to cook until
almost soft. Add the baby spinach, the dill and the red and black
peppers; cook almost 2 minutes, until the spinach is wilted. Remove
from the heat. Let cool a bit. In a small bowl, but one large enough
to hold the egg and the vegetables, beat the eggs (or egg  substitute);
add pinch of nutmeg and black pepper. Gradually (but  quickly) fold in
the vegetables, stirring as you do so that you do  not actually cook
the eggs. Add half the feta. Pour the mixture into  the 8-inch square
pan on top of the pastry bits. Sprinkle with the  remaining feta. Cover
with the raw pastry. Spray with a little bit of  "Butter Oil" (such as
"I can't believe it's not butter). Bake, 350F  for 40 minutes or until
the egg, when seen through the slits, is no  longer bubbling. Remove
from oven and let sit about 2 minutes. Cut  into 4 pieces. Serve with
optional orange sauce.  Optional Orange Splash (Thin Sauce): Bring
water and orange peel to a  boil and keep the boil going. Add the
rosemary, the finely grated  carrot, the bouillon. Remove from the heat
and add the juice and  cornstarch solution. Return to the heat and stir
constantly until  thickened. Strain into a bowl or gravy boat. Makes 1
cup. See Eating  Well Mag, Mar/Apr 97 (p58) for a similar recipe made
with phyllo/filo  for a lower fat version of this pie. Ours was about
400 cals per  4"-square, that 22.6 g fat (50% cff). Salad won't help
much but serve  a hearty one anyway, to help resist the temptation to
eat that 2nd  portion. - -- phannema@wizard.ucr.edu / McRecipe 11  
Mar 97  Recipe by: Hanneman (1997) Eatwell.mcf  Posted to MC-Recipe
Digest V1 #509 by PATh <phannema@wizard.ucr.edu>  on Mar 10, 1997.

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