Thread: Celery Root, Chestnut, Spinach & Feta Filo Pies

Swoon...

"M@©k®" <[email protected]> wrote in message
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> Celery Root, Chestnut, Spinach & Feta Filo Pies
>
> Ingredients
>
> 4 tbsp olive oil
> 2 garlic cloves, crushed
> 1/2 large or 1 whole small head celery root, cut into short thin
> sticks
> 9 oz/250 g baby spinach leaves
> 3 oz/85 g/scant 1/2 cup cooked, peeled chestnuts, coarsely chopped
> 7 oz/200 g feta cheese (drained weight), crumbled
> 1 egg
> 2 tbsp pesto sauce
> 1 tbsp finely chopped fresh parsley
> pepper
> 4 sheets filo pastry, about 13 x 7 inches/ 32 x 18 cm each
>
>
> 1. Heat 1 tablespoon of the oil in a large skillet over medium heat,
> add the garlic, and cook for 1 minute, stirring constantly. Add the
> celery root and cook for 5 minutes, or until soft and browned. Remove
> from skillet and keep warm.
>
> 2. Add 1 tablespoon of the remaining oil to the skillet, then add the
> spinach, cover, and cook for 2-3 minutes, or until the spinach has
> wilted. Uncover and cook until any liquid has evaporated.
>
> 3. Mix the garlic and celery root, spinach, chestnuts, cheese, egg,
> pesto, parsley, and pepper in a large bowl. Divide the mixture among
> 4 individual gratin dishes or put it all into 1 medium gratin dish.
>
> 4. Brush each sheet of filo with the remaining oil and arrange,
> slightly scrunched, on top of the celery root mixture. Bake in a
> pre-heated oven, 375 F/190 C, for 15-20 minutes, or until browned.
> Serve at once.
>
> --
> Måck©®
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On Sun, 29 Aug 2010 23:01:53 -0500, "M@©k®" <[email protected]>
wrote:

>Celery Root, Chestnut, Spinach & Feta Filo Pies

This sounds gorgeous! I'd skip on the chestnuts, they're a
super-spiker for me, but I'd be fine with the filo.

I'll look out for celeriac, haven't seen it yet this year, and save
the recipe

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26