Yield: 1 Servings
|5||Sheets phyllo pastry (up to 6)|
|1 cup||Long grain rice|
|⅓ cup||Sundried tomatoes|
|1 cup||Cooked turkey or chicken|
|1 cup||Chopped calamata olives|
|2||Roasted red peppers|
I caught this recipe on The Candian Gardner show and it looked really good.
Only problem is I didn't catch the quantity for the phyllo pastry - i guestimate 5 - 6 sheets. I'm planning on making this for a New Year day brunch.
Saute leeks in a little olive oil until starting to soften. Cook the rice with the leeks according to rice package instructions. Cook the spinach and set to drain. Brush phyllo pastry with olive oil. Fold in ½ lengthwise and brush again with olive oil. Line a spring form pan with the pastry so that ½ of each folded sheet is hanging over the side. The bottom and side of pan should be covered. Squeeze spinach to remove as much excess liquid as possible. Whisk together egg, cream, dill and thyme. Then add the chicken (or turk), olives, tomatoes, rice with leeks, crumbled feta and pepper. Put half the mixture in the bottom of the pan. Cut the peppers in half and place over the top of the mixture in one even layer. Push down firmly. Put the rest of the filling on top of the peppers. Fold the pastry over the top of the filling - should be completely covered. Bake at 375F until pastry is brown. Let sit and then remove form. Serve warm.
Source: Caren McSherry, The Canadian Gardner Posted to FOODWINE Digest 04 Dec 96 From: Rod Grant <rodgrant@...> Date: Thu, 5 Dec 1996 12:22:55 -0500