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July 21, 2006
Butternut-Cheese Pie
4 cups coarsely shredded butternut squash (about 1 pound)
1/4 cup uncooked bulgur
1/2 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup chopped fresh mint
1/2 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
Cooking spray
Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
Preheat oven to 350°.
Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.
Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.
Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 190(20% from fat); FAT 4.3g (sat 2g,mono 1.5g,poly 0.4g); PROTEIN 5.5g; CHOLESTEROL 9mg; CALCIUM 131mg; SODIUM 366mg; FIBER 5.1g; IRON 2mg; CARBOHYDRATE 35.2g
Posted by carcharhinid at July 21, 2006 08:07 PM