Healthy Recipe, Chickpea-Feta Pie with Moroccan Flavors
We tend to associate phyllo dough with rich Mediterranean delicacies such as baklava and spanakopita that take hours and significant skill to prepare. But these paper-thin sheets of dough are far more versatile and easier to work with than you may realize. And minus the butter, they’re nearly fat-free!
Consider this savory pie, inspired by a recipe from “The Pie Room” (Bloomsbury Absolute, $30. It starts with a quick stove-top vegetarian stew of chickpeas, onions, canned tomatoes, roasted peppers, feta, and a blend of Mediterranean herbs and spices. Then you lay sheets of phyllo that you’ve sprayed with nonstick olive oil spray, scrunching them up to make a freeform crust before baking. It’s a showstopper when it emerges from the oven crispy and golden, yet low-fuss and healthful enough to whip up any night of the week. RECIPE HERE. Serves 4. – Susan Puckett
· 1/4 cup olive oil
· 2 large yellow onions, thinly sliced
· 2 large garlic cloves, thinly sliced
· ½ teaspoon ground cumin
· ½ teaspoon paprika
· ¼ teaspoon ground coriander
· 1/8 teaspoon ground ginger
· 2 teaspoons harissa or other spicy red pepper sauce, such as sriracha
· 1 (15-ounce) can chopped tomatoes
· 12 ounces jarred roasted peppers, drained and sliced
· 2 (15-ounce) cans chickpeas, drained
· Kosher salt and freshly ground black pepper to taste
· 4 ounces feta cheese, crumbled (about 1 cup)
· ½ cup finely chopped fresh herbs (flat-leaf parsley, mint, cilantro, basil, or any combination)
· 5 sheets phyllo dough
· Olive oil cooking spray
1. Preheat the oven to 350 degrees.
2. In a large skillet with an oven-safe handle over medium heat, heat the olive oil until shimmering. Add the onions and garlic and cook, stirring occasionally, for 10 to 125 minutes, or until soft.
3. Add the cumin, coriander, ginger, cayenne pepper, and harissa and cook another minute.
4. Stir in the canned tomatoes and cook 10 minutes longer, Add the peppers and chickpeas, season to taste with salt and pepper, and remove from the heat to cool slightly.
5. Gently fold in the feta and herbs. If you prefer, you can spoon the then spoon the mixture into an ovenproof dish. Or simply leave it in the skillet for serving.
6. One at a time, lay the phyllo sheets on a cutting board, lightly coat them with olive oil spray, and sprinkle lightly with salt. Arrange on top of the pie filling, scrunching them up to add texture and height.
7. Place the dish in the preheated oven for 20-30 minutes, turning the dish around halfway through, until golden-brown.
8. Serve immediately.
Susan Puckett is an Atlanta-based food writer and cookbook author.