Servings: 6
Preparation Time: 1:15
| Amount | Measure | Ingredient | Preparation | ||||
| 1 | package | phyllo dough | (whole wheat) | ||||
| 1/4 | lb | unsalted butter | melted | ||||
| 1 | bunch | asparagus | stemmed and sliced | ||||
| 1 | head | fennel bulbs | cored and sliced |
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| 1 | cup | fennel stalks | (weed only) | ||||
| (Finnocchio) | |||||||
| 1 | each | red bell pepper | roasted, peeled | ||||
| 1 | each | yellow bell pepper | roasted, peeled | ||||
| 2 | each | potato | sliced 1/4″ thick and blanched | ||||
| 1 | each | leek | sliced thin | ||||
| 1/2 | teaspoon | garlic | roasted | ||||
| 1 | dash | black pepper | fresh ground | ||||
| 1/2 | teaspoon | sea salt | |||||
| 1 | teaspoon | extra virgin olive oil | |||||
| 1/2 | cup | white wine | |||||
| 1 | cup | feta cheese | Rivendell organic | ||||
| 4 | each | roma tomato | sliced 1/4″ thick |
Sautee the leek with the olive oil on medium low for one minute. Add the white wine, simmer until reduced.
Lightly butter a cassarole dish. Lay 5 phyllo layers down lightly buttering in between each layer. Bake until golden at 350 (10 minutes). Remove from the oven and transfer phyllo carefully to a cookie sheet.
Repeat phyllo process. After this is finished, place 1/2 of vegetables in neat layers. Sprinkle with feta.
Add the phyllo from the cookie sheet. Repeat the vegetable layer.
Make another 5 laters of phyllo on top of the pie. Bake 25 minutes at 350 or until the phyllo is golden on top.
