Greek Kohlrabi Pie
6 servings
90 minutes
Greek kohlrabi pie is a refined blend of traditional Mediterranean flavors and an unusual ingredient. Kohlrabi, known for its tender, slightly sweet taste, harmoniously complements the rich aroma of feta, herbs, and crispy phyllo dough. This pie recalls classic Greek dishes that have used fresh vegetables and herbs for centuries to create rich and healthy meals. The lightness of the dough and the richness of the filling make it an ideal choice for both family dinners and festive gatherings. It can be served hot or chilled, enjoying the golden crust and juicy filling. The aroma of garlic and the freshness of parsley and dill give the pie a special depth of flavor, turning it into a true culinary masterpiece of Greek cuisine.
1
Cut the kohlrabi leaves from the stem, blanch for a minute in salted boiling water, then rinse with cold water and place on a paper towel to dry. Tear the leaves by hand and set aside. Peel the remaining kohlrabi and grate it using a coarse grater.
- Kohlrabi with tops: 900 g
- Salt: to taste
2
Heat a tablespoon of olive oil in a large skillet over medium heat, add finely chopped onion, and sauté, stirring constantly, for about five minutes until the onion is soft. Add a generous pinch of salt, minced garlic, and mix well, sautéing for another thirty seconds, then add kohlrabi with an extra tablespoon of olive oil. Simmer, stirring, for about ten minutes. If there is a lot of liquid in the skillet, evaporate it by increasing the heat. Season the cooked kohlrabi with salt and pepper to taste, mix with blanched leaves, finely chopped parsley (about a quarter cup), and dill (about a third cup), and set aside.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Salt: to taste
- Garlic: 2 cloves
- Kohlrabi with tops: 900 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Italian parsley: 1 bunch
- Dill: 1 bunch
3
Preheat the oven to 190 degrees. Grease the pie dish with olive oil. Whisk the eggs in a large bowl, add crumbled feta cheese. Thoroughly mix the cheese-egg mixture with kohlrabi.
- Chicken egg: 3 pieces
- Feta cheese: 140 g
4
Place 7 sheets of phyllo dough in a prepared baking dish, lightly brushing each with olive oil to evenly cover the bottom and slightly overhang the edges. Pour the previously prepared kohlrabi filling on top, fold the edges of the dough, and cover with the remaining five sheets, remembering to brush them with oil. Make several cuts on the surface of the pie with a knife to allow steam to escape during cooking. Bake for about fifty minutes until a golden-brown crust forms.
- Filo dough: 225 g
- Olive oil: 3 tablespoons