Jerusalem
Herb pie
Page 251
Cuisine: Middle Eastern | Course Type: Main Courses
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Barbara from Amsterdam,
This is not really a review of Ottolenghi's recipe, but of my rif on it. I substituted cavallo nero (palm kale) for the chard, used hard goat cheese instead of cheddar, an upped the feta because I didn't use ricotta. I also used coriander instead of dill. Why? Just because that is what I had on hand.
This recipe reminds me of similar ones I've seen for a Greek herb pie, and I think the point is that you use whatever greens and herbs that you have to hand.
The result was a substantial pie that can be eaten warm or at room temperature. It was delicious, but I had problems with the filo dough.
The picture in the book shows a very heavily oiled filo pastry. My filo broke up even as I unfolded it from its package so I couldn't even lay it out in nice sheets, so I ende up crumpling it and spraying it with oil. The top was crispy but the bottom neve browned properly. Maybe I'll use brick next time.
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