What to do with Garlic Scapes: Pesto
Garlic scapes, olive oil and salt and pepper are whirled up into a pesto perfect on most anything.
With a boat load of greens from a friends garden and my CSA (from Sugar Camp Farm), I set out to find a recipe that would make sufficient and tasty use of them. Greek Phyllo Greens Pie it was. Greece is full of all sorts of wild greens and they figure largely in their cuisine, so I turned to my Greek and Mediterranean cookbooks and came up with this rendition. This recipe has 4 whisked eggs poured over the greens and feta, which creates a cohesive texture and adds a richness. You can use any combination of greens. I used mainly kale, some chard and arugula. Herbs such as parsley and mint are terrific as well. The sautéed greens mixture that goes in the pie would also be great tossed in pasta, eggs or on pizza. Enjoy.
Ingredients
- Phyllo dough (16 sheets)
- 3 tablespoons melted butter
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 2 green onions, or green garlic, chopped
- 1 bunch (8 cups chopped) greens, such as kale, chard, spinach or a combination of
- 4 ounces goat or feta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/2 cup milk
Preparation
- Preheat oven to 375F.
- Layer 8 sheets of phyllo over an 8-inch pie plate, brushing each sheet with melted butter.
- Heat oil in a large skillet. Add garlic, green onions or green garlic and cook 7 minutes. Add chopped greens. Cook until wilted, about 3 minutes.
- Pile greens mixture in phyllo dough. Top with both cheeses.
- Whisk 4 eggs and milk together. Pour over greens mixture.
- Layer 8 more sheets of phyllo on top of greens mixture. Brush each sheet with butter. Crimp excess phyllo dough into a rim or crust.
- Bake for 30 minutes or unti lphyllo is browned.
Serves 6
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