Kreatopitta

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* Exported from MasterCook *

 

Kreatopitta (Phyllo " Meat " Pie)

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1 lb. package phyllo pastry

olive oil cooking spray

2 8 oz packages tempeh

1/3 cup chicken-flavor vegetarian broth

5 cloves garlic -- minced

2 scallions -- sliced

1/2 pound mushrooms -- sliced

1 medium tomato -- chopped

1/3 cup chopped fresh dill

1/3 cup dry sherry

1 tablespoon lite tamari

1/2 cup frozen peas -- thawed

1/4 cup soy Parmesan cheese

1/4 cup dried dill weed

1/2 cup bread crumbs, preferably whole wheat

Mushroom Gravy

1/2 cup chopped yellow onion

 

Prepare phyllo pastry. Preheat oven to 350F. Spray a 9 x 13-inch baking dish

with olive oil cooking spray.

 

Cube and steam tempeh, and set aside.

 

In an electric frying pan or 5-quart saucepan, warm the broth over medium heat

and add the garlic, onion scallions, mushrooms, and the tomato. Cook mixture

five minutes; then crumble the steamed tempeh into the pan and mix thoroughly.

Cook mixture 5 minutes, then add the fresh dill, sherry, tamari, peas, and soy

Parmesan.

 

Prepare Mushroom Gravy and add 1/2 cup to the tempeh mixture, reserving the

rest. Reduce heat to low, simmer 5 minutes and set aside to cool.

 

Lift dampened towel and gently remove one pastry leaf and place it across the

bottom of the pan, leaving an overlap. Spray lightly with oil and sprinkle with

about 1/4 teaspoon of dried dill and about a tablespoon of bread crumbs. Repeat

procedure using about 10 leaves of phyllo, or 1/2 of the package, spraying with

oil and sprinkling dill and bread crumbs between each leaf. Spread tempeh

filling over the last pastry leaf, and fold the overlapping pastry edges over

the filling. Pouur the remaining Mushroom Gravy over the filling and top with

the remaining pasty - spraying with oil and sprinkling with dried dill and bread

crumbs between the leaves as before. Trim the pastry around the edges to a

1-inch overhang and, using a rubber spatula, tuck the top pastry inside the pan.

Use a sharp knife to make a diamond pattern, cutting just through the top

pastry. Bake for 1 hour and serve warm. Makes 16 appetizer or 12 entree

servings

 

Description:

" Greek style pie "

 

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Per serving: 107 Calories (kcal); 3g Total Fat; (26% calories from fat); 8g

Protein; 11g Carbohydrate; 0mg Cholesterol; 22mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0