Herb and Cheese Pie

Herb and Cheese Pie
Herb and Cheese Pie might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 393 calories, 21g of protein, and 27g of fat each. A mixture of butter, cottage cheese, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Put oven rack in lower third of oven and preheat oven to 400°F.
Equipment you will use
OvenOven
2
Cut off stalks from fennel bulb. Chop enough fronds to measure 1/4 cup and discard stalks.
Ingredients you will need
Fennel BulbFennel Bulb
3
Cut bulb (including core) into 1/4-inch dice.
4
Cook fennel bulb, scallions, and 1/4 teaspoon salt in 2 tablespoons butter in a 10-inch heavy skillet, covered, over moderate heat, stirring occasionally, until tender, about 10 minutes.
Ingredients you will need
Fennel BulbFennel Bulb
Green OnionsGreen Onions
ButterButter
SaltSalt
Equipment you will use
Frying PanFrying Pan
5
Remove lid and cook until any liquid is evaporated, 1 to 2 minutes more.
6
Transfer to a large bowl and stir in cheeses, eggs, semolina, fennel fronds, dill, pepper, and remaining 1/4 teaspoon salt until combined.
Ingredients you will need
SemolinaSemolina
FennelFennel
PepperPepper
DillDill
EggEgg
SaltSalt
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BowlBowl
7
Melt remaining 6 tablespoons butter and brush springform pan with some of butter, then sprinkle bottom with 1 tablespoon bread crumbs. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Working quickly, brush 1 phyllo sheet with some butter (keep remaining sheets covered) and gently fit it into springform pan, allowing ends to hang over. Rotate pan slightly, then butter another phyllo sheet and place on top (sheets should not align).
Ingredients you will need
BreadcrumbsBreadcrumbs
ButterButter
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Kitchen TowelsKitchen Towels
Plastic WrapPlastic Wrap
8
Sprinkle with remaining tablespoon bread crumbs. Butter and fit 4 more phyllo sheets into pan, rotating pan for each sheet (overhang should cover entire rim).
Ingredients you will need
Filo PastryFilo Pastry
BreadcrumbsBreadcrumbs
ButterButter
Equipment you will use
Frying PanFrying Pan
9
Spread cheese mixture in phyllo shell.
Ingredients you will need
CheeseCheese
SpreadSpread
10
Butter another phyllo sheet, then fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Repeat with remaining phyllo sheet, laying it over folded sheet in opposite direction. Fold overhang toward center to enclose filling and folded phyllo, then brush top with butter.
Ingredients you will need
ButterButter
11
Bake until puffed and deep golden brown, 40 to 50 minutes. Once pie is golden brown, loosely cover pan with a sheet of foil to prevent overbrowning. Cool in pan on a rack 5 minutes.
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OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
12
Remove side of pan and continue to cool pie on rack.
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Frying PanFrying Pan
13
Cut into wedges (leave bottom of pan under pie).
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Frying PanFrying Pan
14
Serve warm or at room temperature.
15
*Available at D. Coluccio & Sons (718-436-6700).
1
Pie can be baked 6 hours ahead and kept, uncovered, at room temperature.
DifficultyExpert
Ready In5 hrs
Servings8
Health Score6
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