I recently made this recipe and loved it. The process is a bit time consuming, but well worth the effort. I made it for no special occasion, but this pot pie would make an elegant entree for any holiday or company dinner. I made a number of changes to the recipe, using ingredients I had on hand – it worked! I noted the changes in the recipe below.
Phyllo Vegetable Pot Pie
- 8 ounces leeks (I used one cup chopped onion)
- 1 stick, plus 3 tbsp. butter
- 8 ounces carrots, diced
- 8 ounces mushrooms, sliced (I used a half-pint jar or home canned mushrooms)
- 8 ounces Brussels sprouts, quartered (I used a 10 ounce pkg. frozen chopped broccoli, thawed)
- 2 garlic cloves, minced
- 4 ounces cream cheese (1/2 block)
- 4 ounces Roquefort or Stilton cheese (I used 1/2 half cup shredded Parmesan and 1/2 cup swiss)
- 2/3 cup heavy cream (I used half & half)
- 2 eggs, beaten
- 8 ounces cooking apples, peeled and chopped (I used Granny Smith Apples)
- 8 ounces cashew nuts or pine nuts, toasted (I used chopped walnuts)
- 12 ounces frozen phyllo dough, thawed (I used a 10 ounce pkg.)
- salt and pepper to taste
- Preheat oven to 350 degrees. Cut leeks in half through the root and wash them to remove any soil, separating the layers slightly to check that they are clean. Slice into 1/2 inch pieces, drain and dry on paper towels.
- Heat 3 tbsp. of the butter in a large pan and cook leeks and carrots over medium heat for 5 minutes. (I used onions.) Add the mushrooms, Brussels sprouts (I added the broccoli instead) and garlic and cook for another 2 minutes. Remove from heat and allow to cool.
- Whisk the cream cheese, blue cheese (or other cheeses), cream, and eggs in a bowl. Season with salt and pepper. Pour over the vegetables.
- Peel and core the apples and cut into 1/2 inch cubes. Add them to the vegetables with the nuts.
- Melt the remaining butter in a pan. (I melted it in a Pyrex measuring cup in the microwave.) Brush the inside of a 9 inch spring form pan with melted butter. Brush two-thirds or the pastry sheets with butter, one at a time, and use them to line the bottom and sides of the pan, overlapping the layers so that there are no gaps.
- Spoon in the vegetable mixture and fold the excess phyllo pastry over toward the center to cover the filling.
- Brush the remaining phyllo sheets with butter and cut them into 1 inch strips, arranging them decoratively in a rough mound.
- Bake for 35 – 40 minutes, until golden brown and crisp all over. Let stand for 5 minutes to cool, then carefully remove the pan and transfer the pie to a serving plate.
Tip: Keep phyllo sheets covered with a damp tea towel to prevent them from drying out. Remove each sheet as you use them. Phyllo dough dries out quickly and becomes brittle!
You can see how pretty it looked! The filling held together nicely.
I served this with Roasted Beets with Gorgonzola Cheese and Walnuts and Mashed Potatoes and Cauliflower and Strawberry Pretzel Salad for dessert. Yum!
We had enough leftover for lunch the following day. The potpie was delicious served at room temperature or heated.
I found this recipe in one of my favorite cookbooks – Vegetarian by Linda Fraser. I’ve had this cookbook for about ten years I think. Love it.
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