Asparaguss Finnocchio Pie : Italian recipe

Asparaguss Finnocchio Pie : Italian recipe 2

Servings: 6
Preparation Time: 1:15


1packagephyllo dough(whole wheat)

1/4lbunsalted butter melted

1bunchasparagusstemmed and sliced

1headfennel bulbscored and sliced

1cupfennel stalks(weed only)

1eachred bell pepperroasted, peeled

1eachyellow bell pepperroasted, peeled

2eachpotatosliced 1/4″ thick and blanched

1eachleeksliced thin


1dashblack pepperfresh ground

1/2 teaspoonsea salt
1teaspoonextra virgin olive oil
1/2cupwhite wine
1cupfeta cheeseRivendell organic

4eachroma tomatosliced 1/4″ thick

Asparaguss Finnocchio Pie : Italian recipe 3Blanch asparagus, par boil potatoes, roast, peel and slice the peppers.

Sautee the leek with the olive oil on medium low for one minute. Add the white wine, simmer until reduced.

Lightly butter a cassarole dish. Lay 5 phyllo layers down lightly buttering in between each layer. Bake until golden at 350 (10 minutes). Remove from the oven and transfer phyllo carefully to a cookie sheet.

Repeat phyllo process. After this is finished, place 1/2 of vegetables in neat layers. Sprinkle with feta.

Add the phyllo from the cookie sheet. Repeat the vegetable layer.

Make another 5 laters of phyllo on top of the pie. Bake 25 minutes at 350 or until the phyllo is golden on top.

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