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 |
Blanch asparagus, par boil potatoes, roast, peel and slice the peppers.
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.
