Greek Vegetable Pie


 

This vegetable pie is made with an unusual brown rice, walnut and olive crust and is filled with leeks, red bell peppers, asparagus, tangy feta cheese, and smooth cream cheese.   This is a good recipe for leftover brown rice.  ( Moosewood Restaurant cookbook).

GREEK VEGETABLE PIE

Ingredients:

Crust:

2 cups cooked brown rice 

 1/2 cup walnuts

1/4 cup pitted Kalamata olives

Filling:

2 Tablespoons olive oil

3 cups asparagus, 1 inch pieces

1/4 tsp salt

3 cups thinly sliced leeks, ( white and tender green parts), thoroughly  rinsed.

1 cup diced red bell peppers

3 ounces Neufchatel cheese

1 cup grated or crumbled feta cheese

3 large eggs, lightly beaten

1/3 cup chopped fresh dill

pinch of ground black pepper

Directions:

1.  In a food processor, pulse the crust ingredients until crumbly.  Set aside.

2.  Warm the oil in a skillet or saucepan on medium heat.  Add the asparagus and salt and cook for 5 minutes, stirring occasionally.  Stir in the leeks and cook for 3 minutes.  Add the bell peppers, cover and continue to cook, stirring occasionally; until all of the vegetables are tender , 5 or 6 minutes.  Place the Neufchatel ( or cream cheese) cheese on top of the vegetables, cover, turn off the heat, and let sit for several minutes to soften.

3.  Meanwhile,press the crust mixture into a lightly oiled 9- inch pie plate.

4.  Stir the Neufchatel cheese throughout the vegetables.  Add 3/4 cup of the feta cheese and the eggs, dill, and black pepper to the skillet and mix well.  Spread the filling into the pie crust ( brown rice) and top with the remaining Feta cheese. 

5.  Bake in a preheated 350 degree ( F ) Fahrenheit oven until the filling is set and golden, about 35 minutes.

 

 

Variations:

Use 2 or 3 chopped , softened sun-dried tomatoes in place of the olives in the crust.

Use broccoli instead of asparagus in the filling.

Serving and Menu ideas:

 

Serve with a tossed green salad with pear and thyme vinaigrette (recipe), or with a classic Greek salad

For an excellent  first course, serve Greek Tomato yogurt soup (p 125).

A fine dessert is a big bowl of fresh strawberries and or cherries.

Greek Vegetable Pie  Nutritional information:

per serving:

calories: 364

protein 14 grams (g.)

carbohydrate 30 g.

dietary fiber 5 g

total fat 22 g

saturated fat 8 g

monounsaturated fat 8 g cholesterol 139 mg

sodium 716 g.

 

Recipe Pear and Thyme Vinaigrette

 

1 ripe pear, cored and chopped

1/3 cup olive oil

2 Tablespoons cider vinegar

2 Tablespoons water or unsweetened apple or pear juice

1 tsp Dijon mustard

 1 teaspoon fresh thyme leave s

1/4 tsp salt  generous dash of ground black pepper

1 small garlic clove , pressed or minced (optional

maple syrup optional.

 

1.  Combine all ingredients in a blender and puree until smooth and creamy.  If the dressing is too thick add a little more water or juice.  Add some maple syrup if   you want it a little sweeter.

2.  This dressing will keep fresh in the refrigerator for 3 or 4 days.   I f the chilled dressing congeals, bring it to room temperature before serving.

 

On milder greens, its sweetness balances dishes with a bitter edge  such as pasta with Broccoli Rabe and beans.

 

Pear and Thyme Vinaigrette

Nutritional information , Per 1 Tablespoon:

Calories: 116

Protein:  1 g

Carb: 14 g

Dietary Fiber:   2 g

Total Fat:   7 grams 

Saturated Fat:   1 gram

Monounsaturated fat:  5 g

Cholesterol:  0 gram

sodium:  151 g

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