Falling in love (again) with phyllo.
I’d forgotten how delicious and easy phyllo pastry is. Tonight I made a pie using mushrooms, leftover chicken and potatoes. So easy and yum. Served with a tomato and haloumi cheese salad.
Easy Phyllo pie
* Slice leftover roast potatoes into cubes and sauté in olive oil.
* Add halved portobellini mushrooms. Sauté for a few minutes.
* Add shredded leftover roast chicken and cook over low heat.
* Add a good few glugs of beer and sliced spring onions. Add salt, pepper and pul biber to taste. Simmer a little more but don’t let it dry out.
* Layer phyllo pastry in a round pie dish, brushing roughly with melted lemon butter as you go (every second layer should be brushed). Leave edges sticking out.
* Add mushroom mix to pie dish. Turn the edges of pastry over the top, brushing layers as you go. Put a few more buttered squares/pieces on top.
* Bake at 200 for ten minutes or so til nicely browned. Serve with:
Haloumi and tomato salad
* Slice haloumi and cook in butter til browned on both sides.
* Layer the following on a platter:
- Yellow zucchini zested into long strips.
- Cherry tomatoes sliced in half
- Cooked haloumi cheese
- I added leftover diced gemsquash – optional!
- Basil chiffonade
- Crisp onion (from any Indian slice shop).
- Dukkah
- Salt and pepper to taste.
Serve salad with a bowl of lettuce and olive oil and fig balsamic.
Summer!!
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