Nancy Eisman

Springtime Greens, Artichoke and Leek Filo Pie

Name: Springtime Greens, Artichoke and Leek Filo Pie
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 1/2 tablespoons olive oil; 1 tablespoon pesto (optional) homemade or plant-based; 2 cups of leeks, cleaned &amp; sliced; 3 cups Bright Lights Swiss Chard or rainbow chard leaves; 1 package steamed artichoke hearts, drained and chopped; 1 cup watercress; ½ cup dill; 1 box filo dough; Olive oil for brushing the filo sheets; Sesame seeds for sprinkling; 1 package extra firm tofu, crumbled and drained; 1 tablespoon white miso; 1 tablespoon white wine vinegar; 1 ½ tablespoons lemon juice; ½ teaspoon salt; 2 teaspoons dried oregano; 2 tablespoons nutritional yeast; 1 teaspoon tahini; Salt and pepper to taste

Rated 5.0 stars by 1 users

Servings

6 - 8 servings

Prep Time

1 hour

Cook Time

30 minutes

Author:

Nancy Eisman

Image of Springtime Greens, Artichoke and Leek Filo Pie

Ingredients

Pie

1 1/2 tablespoons olive oil
1 tablespoon pesto (optional) homemade or plant-based
2 cups of leeks, cleaned & sliced
3 cups Bright Lights Swiss Chard or rainbow chard leaves
1 package steamed artichoke hearts, drained and chopped
1 cup watercress
½ cup dill
1 box filo dough
Olive oil for brushing the filo sheets
Sesame seeds for sprinkling

Feta (make this the night before)

1 package extra firm tofu, crumbled and drained
1 tablespoon white miso
1 tablespoon white wine vinegar
1 ½ tablespoons lemon juice
½ teaspoon salt
2 teaspoons dried oregano
2 tablespoons nutritional yeast
1 teaspoon tahini
Salt and pepper to taste

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Directions

The night before pie prep, make the feta by mixing together the miso, vinegar, lemon juice, salt, oregano, nutritional yeast and tahini and stir until well blended.
Season with salt & pepper to taste.
Pour the mixture over the crumbled and drained tofu and toss to coat. Refrigerate overnight.

Pie

Sauté the leeks in the 1 ½ tablespoons of olive oil for 6 minutes until softened.
Add in the chard leaves and artichoke hearts and sauté another 3-4 minutes.
Add in the watercress and dill and sauté 1-2 minutes. Set aside to cool.
Preheat the oven to 350 degrees. Spray a spring form pan with cooking oil and set aside.
If you’re using the pesto, stir it into the 1/3 cup of olive oil and set aside.
Combine the feta and chard & leek mixture with the watercress and fresh dill. Set aside.
To assemble the pie, carefully remove 1 full sheet of filo and place in the pan with the ends hanging over the side. (Be sure to cover the remaining filo sheets with a damp towel to keep them from drying out.)
Brush the filo sheet with the oil/pesto or just the oil, and then top an additional 5 sheets, brushing each with oil, for a total of 6 sheets. Be sure to brush the top sheet with oil.
Make a second stack of 6 filo sheets following the above directions, crosswise over the first stack, again draping the ends.
Place the filling in the pan over the filo sheets and smooth out the top.
Create a third stack of ½ filo sheets over the filling, carefully tucking in all the edges to seal everything in.
Take additional filo, brushed with oil, scrunch these and place them over the top of the pie.
Brush with additional olive oil, add a pinch or 2 of salt & pepper, and sprinkle with some sesame seeds.
Bake the pie at 350 degrees for about 30 minutes until the top is golden brown. Remove the pie from the oven and let cool at least 15 minutes before springing from the pan.
Cut into wedges and serve with the cucumber, tomato, red onion and olive salad.

Springtime Greens, Artichoke and Leek Filo Pie