Herb Pie

I finally got around to trying something else from the Jerusalem cookbook that Rachael got: an herb pie.

The one major problem with the Jerusalem cookbook that I’ve noticed is that because it was written by a couple of chefs who operate a chain of world famous restaurants, the recipes they offer up are often a little more involved than what I typically make.  This extra complication isn’t so bad when I actually feel like cooking, but the last few weeks have been kind of low energy so that I’ve preferred making less ambitious meals.

Anyhow, here is a link to the recipe (the units are all in metric, but it’s easy enough to follow).  The final result is very quiche-like, but wrapped up in a super crispy layer of filo pastry dough.  I’m not sure if we’ll make it again (it was about two hours from start to finish, and we weren’t over the moon about the flavor), but it was fun to do once and to get an opportunity to learn how to work with filo dough.

Here are some pictures of the dish at various stages:

I'm making a thing tonight! Here's all the veg that's going into it.

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The sheer amount of veg that went into this thing was impressive.  Of course, it all had a very high water content, and you cook it down significantly before putting it in the dough.

Start with some sauteed onion…

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I love sauteeing onion; it’s always a great way to start a dish.

Add chard and celery…

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The chard has to be separated into leaves and stems, presumably because you don’t want to overcook the leaves while you wait for the stems to get soft.

Also chard leaves…

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Yeah, all that cooked down real fast.

Can't forget the herbs: parsley, mint, dill, green onion, and arugula!

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As you might expect, the kitchen smelled fantastic by this point.

I didn’t think to take any pictures of the pie filling while I was cooking, but there’s not much to it really.  You drain the veg as well as you can and then mix it with the cheese, eggs, lemon zest, and other spices, which makes a kind of orange-y goop.  It’s not very photogenic.

Last we wrapped it up in a bunch of layers of filo pastry dough and tossed it in the oven.

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The filo dough was pretty cool.  It’s literally paper thin and very delicate.  You oil each individual sheet as you layer it, and the final result is a super shiny raw pastry.

It's a piiiiiiiiiieeeeeee!

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Fortunately, after forty minutes in the oven it’s no longer raw at all.  We may have gone overboard with the oil (we sprayed it with canola oil instead of brushing with olive oil just because it was faster).

Once you cut it and serve it, it looks quite lovely on the plate.

It was tasty.

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