I have made a few phyllo pies in the past but one could say that I did them ‘free form’…. not really paying attention to any traditions.
This time I decided to do it the proper way.
Probably the phyllo pie that is the most famous to the most people is Spanakopita, or Greek Spinach Pie, so that is where I went to learn.
Naturally, I still couldn’t be bothered to make it exactly the same – I just wanted some general instructions.
I had broccoli, not spinach; cheddar, not feta; and some sausages that needed a use.
But I did layer the phyllo like they did, and scored it (what a wonderful idea!).
It didn’t have the same ‘Joie de vivre‘ appearance as my other pies, but we were happy – and it was easier to cut.
We had this for dinner, then mon mari had a bit left for lunch so it serves 2 – 3
BTW – I can only get white cheddar cheese here, in case you’re wondering about the photos.
Sausage & Broccoli Phyllo Pie
Total time: 60 minutes
- 8 sheets phyllo
- 1 – 2 tbs olive oil
- 8oz (250gr) sausages, sliced 1/2″ (1.5cm) thick
- 1 onion, chopped
- 1 carrot, trimmed, chopped
- 8oz (250gr) broccoli, trimmed, cut into small florets
- 1 cup (4oz, 120gr) cheddar cheese, shredded
- 3 eggs
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1/2 cup (4oz, 120ml) milk
- 2 tbs Dijon-style mustard
- 1 tbs olive oil
- 1 tsp basil
- 1 tsp oregano
- Heat 1 tbs oil in a large skillet over medium heat.
- Add onion, carrot, broccoli, sausage, and sauté 5 minutes.
- Cover and cook 5 – 8 minutes longer, until vegetables are just tender and sausage cooked through.
- Drain any excess oil.
- Whisk eggs, milk, yogurt, mustard, and herbs, Set aside
- Lightly oil a rectangular baking dish (mine was 9″ x 11″)
- Working quickly, and keeping remaining phyllo sheets covered:
- Lay one sheet of phyllo in the bottom of the dish, folding to fit if needed. Lightly brush all over with olive oil.
- Repeat with 3 more sheets.
- Spread sausage and vegetables evenly over phyllo.
- Top with cheese, then pour egg mixture over all.
- Layer the remaining 4 sheets of phyllo on top, oiling between each one and folding to fit if needed.
- Oil the top sheet.
- With a sharp knife cut through the top layers of phyllo to make 8 serving sizes
- Bake, 400F (200C) for 35 minutes, or until top is set.
- Remove and let stand 5 minutes before serving.
Way back in the beginning of blogging time we bloggers were more interested in playing and having fun than about making money.
I think we all wanted to make enough money to cover our costs but very few aspired to replacing a day job.
That was in 2006, when I started writing this blog.
We did events (Weekend Herb Blogging, Presto Pasta Night) and challenges (tell 5 things about yourself that your parents don’t know) and gave each other awards (Nicest Blogger; Best Recipe Ideas), etc.
It was all geared for us to get to know each other (it was a much smaller world) and to help each other get more traffic so we could become rich and famous and have our own TV shows.
You know how that worked.
All of that slowly stopped and by sometime in 2012 the fun was over and food blogs with all photos, no recipes and covered in ads became the norm.
Well… except for some of us die-hards.
All this is to explain why I was surprised and very pleased to learn that my blog had been nominated for The European Food Blogs Award
Have a look – and vote. It’s easy… just a click (no registration or giving away the bank)
You wouldn’t want me to be the only one with no votes, would you?????