Butternut-Cheese Pie - Turkish Borek

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Butternut-Cheese Pie - Turkish Borek

 

4 cups coarsely shredded butternut squash, (about 1 pound)

1/4 cup uncooked bulgur

1/2 teaspoon salt

1 teaspoon olive oil

1 cup chopped onion

1 cup crumbled feta cheese

3/4 cup grated fresh Parmesan cheese

1/2 cup chopped fresh mint

1/2 teaspoon freshly ground black pepper

8 sheets frozen phyllo dough, thawed and divided

Extra-virgin olive oil, for brushing

 

 

 

Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.

 

Preheat oven to 350°.

 

Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3

minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to

squash mixture, stirring to combine.

 

Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying),

place 1 sheet into a 10-inch deep-dish pie* plate coated with cooking spray.

Gently press sheet into pie plate, allowing ends to extend over edges of pan;

lightly brush with olive oil. Place another phyllo sheet across first sheet to

form a crisscross design; lightly brush phyllo with olive oil. Repeat procedure

with 2 phyllo sheets and olive oil.

 

Spoon squash mixture over phyllo. Place another phyllo sheet over squash,

repeating crisscross design with remaining phyllo and olive oil. Fold in edges

of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until

golden brown.**

 

Source: Adapted (by Brynn) from Cooking Light posted to The Kitchen Sink

Formatted by Chupa Babi: 03.30.08

 

* Brynn used a square baking dish.

** Brynn held the pie in the still warm, but turned off, oven after she turned

it out onto a baking sheet until we were ready to eat.

*** Brynn’s Note: leftovers are great after 15 minutes in a hot oven.

 

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