| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Sheets phyllo pastry (up to 6) |
| 4 |
|
Leeks sliced |
| 1 |
c |
Long grain rice |
| 2 |
c |
Water |
| 1/3 |
c |
Sundried tomatoes |
| 1 |
bn |
Spinach |
| 1/2 |
lb |
Feta |
| 1 |
c |
Cooked turkey or chicken |
| 1 |
c |
Chopped calamata olives |
| 1 |
tb |
Cream |
| 1 |
|
Egg |
| 2 |
|
Roasted red peppers |
|
|
Olive oil |
| 1 |
tb |
Thyme |
| 1 |
tb |
Dill |
|
|
Black pepper |
INSTRUCTIONS
I caught this recipe on The Candian Gardner show and it looked really good.
Only problem is I didn't catch the quantity for the phyllo pastry - i
guestimate 5 - 6 sheets. I'm planning on making this for a New Year day
brunch.
Saute leeks in a little olive oil until starting to soften. Cook the rice
with the leeks according to rice package instructions. Cook the spinach and
set to drain. Brush phyllo pastry with olive oil. Fold in 1/2 lengthwise
and brush again with olive oil. Line a spring form pan with the pastry so
that 1/2 of each folded sheet is hanging over the side. The bottom and side
of pan should be covered. Squeeze spinach to remove as much excess liquid
as possible. Whisk together egg, cream, dill and thyme. Then add the
chicken (or turk), olives, tomatoes, rice with leeks, crumbled feta and
pepper. Put half the mixture in the bottom of the pan. Cut the peppers in
half and place over the top of the mixture in one even layer. Push down
firmly. Put the rest of the filling on top of the peppers. Fold the pastry
over the top of the filling - should be completely covered. Bake at 375F
until pastry is brown. Let sit and then remove form. Serve warm.
Source: Caren McSherry, The Canadian Gardner
Posted to FOODWINE Digest 04 Dec 96
From: Rod Grant <rodgrant@MAGI.COM>
Date: Thu, 5 Dec 1996 12:22:55 -0500
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”