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Filo pie with nettles and yoghurt
Prep: 20 min Cook: 40 min Servings: 8by Easy Cook - Laka kuharica510 recipes>Stinging nettles and yogurt filling make this crispy and light filo pastry pie simply delicious. Ingredients
- 150 g picked young nettle leaves
- 500 ml boiling water
- 500 g phyllo dough pack (12-14 sheets)
- 400 g Greek yogurt
- 3 eggs
- 1 tsp sea salt
- 3 tbs olive oil (divided)
- For brushing:
- 100 g Greek yogurt
- 2 tbs olive oil
Directions
1.Pour boiling water over nettles and wilt them for 4 – 5 minutes, stirring a couple of times. Drain into a colander, drain and leave to cool before squeezing out the excess moisture.2.Chop the nettles, transfer to a bowl, add yogurt, eggs and salt. Mix to combine.3.Place 1 filo sheet on a clean work surface. (To prevent remaining filo drying out, keep covered with a damp tea towel while you work.) Top with another filo sheet so that it covers only the half of the bottom sheet. Top the second sheet with another filo sheet so that it covers only the half of it. Top with two more filo sheets across the middle. Fold the ends of the second and third sheet in.4.Sprinkle the top sheet with 1 tablespoon of olive oil and place 1/3 of the nettle and yogurt filling lengthways across half of the sheet. Roll up the sheets, starting with the side with the filling and working across to the other side. Repeat the whole process until you have three rolls.5.Coil the length of one filo roll into a snail shape, place in the middle of a small round pan (20 cm in diameter) whose bottom is covered with parchment paper. Arrange two remaining rolls in semicircles around the middle coil.6.Mix and combine yogurt and olive oil and brush liberally the rolls with it, especially in between coils (so they will, when baked, keep attached one to another).Useful Links
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