This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.
This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.
According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.
Yield: Serves 8
8 T (1/2 cup) clarified butter or ghee, melted
14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
6 large eggs
3/4 cup pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 tsp pure vanilla extract
1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
1/4 tsp ground cinnamon
1/4 tsp coarse salt
confectioners’ sugar, for dusting
Preheat oven to 350°F, preferably on convection.
Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
Brush remaining clarified butter over tops of phyllo ruffles in pan.
Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
Transfer pan to a wire rack and let cool while making filling (leave the oven on).
In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
Gradually pour the egg mixture over baked phyllo, evenly covering surface.
Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.
This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.
The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.
Yield: Serves 4 to 6
2 tablespoons olive oil, plus more for brushing
1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
1/2 teaspoon kosher salt
8 ounces phyllo dough, about half a box, defrosted
1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
1/2 cup plain breadcrumbs
6 ounces feta, crumbled
1/8 teaspoon freshly ground black pepper
3 large eggs, whisked well
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
Whisk the eggs in a separate bowl. Set aside.
Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
Add the eggs, mixing well to combine.
Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
Lightly oil any dry spots of phyllo before baking, if needed.
Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.
My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂
I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.
Yield: One Strudel, about 8 servings
2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
1/2 cup granulated sugar
1/2 cup raisins
lemon zest from 1/2 large lemon
1/2 tsp pure vanilla extract
ground cinnamon, to taste
2-3 T fine bread crumbs, plus more for sprinkling
8 sheets of thawed phyllo dough
1 stick (1/4 pound) unsalted butter, melted
1/4 cup light brown sugar
To Make the Filling:
Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.
To Make the Strudel:
Preheat the oven to 375 degrees.
Unroll the phyllo dough and cover with a damp towel and plastic wrap.
Remove on sheet of phyllo dough and place on a piece of parchment paper.
Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
Repeat this process for the next 7 layers of phyllo dough.
After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
Bake in preheated oven for 35 minutes, or until golden brown.
This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.
I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.
The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂
Yield: 6 servings
3 tablespoons olive oil, plus more for brushing
2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons fresh thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups)
2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
1 teaspoon finely grated lemon zest (I used the zest of one lemon)
Kosher salt and freshly ground black pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 to 6 ounces fresh goat cheese or feta, crumbled, divided
Place a rack in lower third of oven; preheat to 400°, preferably on convection.
Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
Spoon kale-and-squash mixture into phyllo and dot top with cheese.
Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.
This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.
Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.
Yield: Serves 6 to 8
1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
2 T extra virgin olive oil
1 large yellow onion, chopped
1 large red onion, chopped
4 large garlic cloves, minced
¼ cup chopped fresh herbs, preferably a combination of dill and parsley
3 large eggs, beaten
4 ounces feta cheese, crumbled
freshly ground pepper
12 sheets phyllo pastry, thawed
cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry
Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
Preheat the oven to 375ºF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
Stir in the damp greens. Sauté until wilted, season with salt and pepper.
Add the herbs and adjust the seasoning. Remove from heat.
Beat the eggs in a large bowl. Crumble in the feta.
Add egg-cheese mixture to the greens, mix to combine.
Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
Using a slotted spoon, fill with the greens mixture.
Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes.
Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.