"Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. I call this my no-stress phyllo pie. It looks sophisticated, but it couldn't be easier to make. Slice the whole leeks, both the white and the green parts, and then cook until the leeks are wilted and softened."
"Add the garlic and spinach, and toss just until the spinach is wilted, and add the chickpeas, feta, lemon zest, lemon juice and dill. Take bundles of the phyllo clumps and then just plop them on top of the filling until it's completely covered. Sprinkle some sesame or nigella seeds over the top, and then bake until it's golden and crispy."
A no-stress phyllo pie blends spanakopita (spinach and feta) and prasopita (leek) traditions with added chickpeas for heartiness. Leeks are sliced whole, both white and green parts, then cooked until wilted and softened. Garlic and spinach are added and tossed just until the spinach wilts. Chickpeas, feta, lemon zest, lemon juice and dill are folded into the filling. Bundles of phyllo clumps are placed over the filling to fully cover it. The top is sprinkled with sesame or nigella seeds and the pie is baked until golden and crispy.
Read at www.nytimes.com
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