This is a fresh, unusual take on a Greek-style spinach and feta pie. The kohlrabi adds a sweet nuttiness, and despite the long list of instructions, the pie is relatively easy to assemble. Adapted from the New York Times.
- 2 pounds kohlrabi, with greens if possible
- 3 T extra virgin olive oil
- 1 medium or large onion, finely chopped
- 2 large garlic cloves, minced
- Salt and freshly ground pepper to taste
- 1/3 c chopped fresh dill
- 1/4 c chopped fresh Italian parsley
- 3 large eggs, beaten
- 5 oz feta cheese, crumbled
- 12 sheets phyllo dough (1/2 pound)
- 1 T butter, melted
- If the kohlrabi still has greens attached, remove leaves and blanch in a pot of salted boiling water for 1 minute. Dunk in a bowl of cold water to stop cooking, then squeeze out excess water and chop coarsely – set aside.
- Preheat oven to 375 degrees.
- Peel kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
- Heat 1 T olive oil in a large skillet over medium heat, add onion, and cook, stirring frequently, until tender and translucent, 8-10 minutes.
- Stir in garlic, and cook until fragrant, about 30 seconds.
- Stir in kohlrabi, add another 1 T of olive oil, and cook, stirring frequently, until mixture is very tender and beginning to color, about 10 minutes. (If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off.)
- Add salt and pepper to taste, stir in kohlrabi greens, dill, and parsley, and set aside.
- Beat the eggs in a large bowl, add crumbled feta, then kohlrabi mixture, and combine well.
- Brush a 10-inch pan with olive oil, and combine melted butter with 1 T olive oil.
- Line pan with 7 pieces of phyllo, brushing each piece with olive oil-butter mixture, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. (Be sure to handle your phyllo dough carefully, keeping it under a moist rag so that it does not dry out too much, and ensuring it does not get too hot.)
- Fill phyllo-lined pan with the kohlrabi mixture.
- Fold draped edges of phyllo in over the filling, then layer remaining 5 pieces on top, brushing each piece with olive oil-butter mixture, and tucking edges into the sides of the pan.
- Make a few slashes in the top crust so that steam can escape as the pie bakes.
- Bake 50 minutes, until the crust is crisp and dark golden brown.
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