Asparaguss Finnocchio Pie : Italian recipe

Servings: 6
Preparation Time: 1:15

Amount Measure Ingredient Preparation

1 package phyllo dough (whole wheat)

1/4 lb unsalted butter melted

1 bunch asparagus stemmed and sliced

1 head fennel bulbs cored and sliced

1 cup fennel stalks (weed only)

(Finnocchio)
1 each red bell pepper roasted, peeled

1 each yellow bell pepper roasted, peeled

2 each potato sliced 1/4″ thick and blanched

1 each leek sliced thin

1/2 teaspoon garlic roasted

1 dash black pepper fresh ground

1/2 teaspoon sea salt
1 teaspoon extra virgin olive oil
1/2 cup white wine
1 cup feta cheese Rivendell organic

4 each roma tomato sliced 1/4″ thick

Blanch 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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