CHEESEY RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)
I promised to post this recipe from the vegan feast posted last Thursday, so here it is! You can make this pie with any squash, but the yellow pattypan squash is particularly pretty. You can make the “Cheesey” components days ahead, if you like, but the Tofu Feta Crumble and Tofu Ricotta are both very quick and easy to make. Our first pattypan squash this year. A platter with wedges of the squash pie interspersed with another savory tart. Printable Recipe BRYANNA’S RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI) Servings: 8 This is a “rustic” or “freeform” pie, in which you make one large circle of pastry and fold or pleat the excess on the edges up over part of the filling, leaving some showing in the middle. P S: If you prefer, you can omit the pastry and use 12 sheets of commercial phyllo pastry brushed with olive oil. Use a 12″ round baking pan and use 7 sheets on the bottom and 5 on the top. 2 x the recipe for Low-Fat, Crispy Olive Oil Pastry Filling : 2 lbs. yellow or green or striped pattypan squash and or zucchini, trimmed and sliced 1/4″ thick kosher …
This Post was extracted from Vegetarian Recipes Online
Read more from the original source: CHEESEY RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)
Tags: almond ricotta, creme, dough, edges, greek, quick-tofu, recipe, the-squash, white
Loading...
