I have a recipe for a Mediterranean Pie. The pie is made in a springform pan with frozen puff pastry. 2 layers of frozen spinach (with garlic & onions),ham, cheese and red peppers are used with 8 beaten eggs between layers 1 and 2. After all layers are in the pan, the puff pastry is used to cover the top of the pie and then baked for about 1 hour (@400F for 15 min. and 350F for 45 min.) My question is, can I substitute phyllo pastry for the puff pastry? If so, how many layers of phyllo would I need. I am trying to reduce the overall calorie count. Many thanks for your help. I really enjoy both your magazine and TV show. Regards, Jean Gyatt.
Yes, I think that you should be able to substitute phyllo for the puffed pastry. I would recommend using 10 sheets of phyllo pastry, 1/2 cup (125 mL) butter, melted and 1/4 cup (50 mL) dry breadcrumbs. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. For each sheet, brush lightly with butter; sprinkle with 1 tsp (5 mL) of the breadcrumbs. Arrange the sheets, butter side up, and edges overlapping, like spokes of wheel in springform pan, leaving an overhang over edge of pan. Sprinkle remaining breadcrumbs in centre of phyllo. Put your filling over breadcrumbs. Starting with last phyllo sheet placed in the pan, pull each overhang up over filling. Bake in 375 F (190 C) until golden, about 35 minutes. Let stand for 10 minutes. Cut into wedges.
Hope that this helps,
Kate Dowhan
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