10 sheets phyllo dough
1 c. Central Market Organics Quick Cook Grains, Farro
1 (5 oz.) cont. Central Market Organics Baby Kale
1 pt. cremini mushrooms, sliced
1 c. nonfat ricotta cheese
1/4 c. sherry
1 egg, beaten
2 cloves garlic, chopped
1/4 c. + 1 tbsp. olive oil
Pre-heat oven to 400°F. Thaw phyllo dough according to package directions.
Cook quick grains according to package directions. Remove from the stove and place in a large bowl. Set aside.
Place a large sauté pan over Medium-High flame. Add 1 Tbsp. of olive oil and allow to heat. Add in sliced mushrooms. Sauté several minutes. Mushrooms should turn a golden color. Add in chopped garlic and sauté an additional 2 minutes.
Next, add in the sherry wine and baby kale. Cover and allow to simmer until greens are completely wilted. Remove the lid and allow liquid to reduce (approximately 3 minutes).
Remove mushroom mixture and add to grains. Add in ricotta cheese and season with salt and pepper. Mix well. Place in the refrigerator to cool.
To make the pie, roll out phyllo dough. Place the first sheet on a lined or lightly floured baking sheet. Brush with olive oil. Add 4 more sheets on top, brushing each sheet with oil. Spoon the filling evenly over the pastry sheet, leaving a 1-inch border around the entire sheet. Brush the border with the beaten egg. Place a phyllo sheet on top of the filling. Brush with olive oil, then add 4 more layers, brushing each with olive oil. With a fork, crimp the borders all the way around. Brush with the remaining egg, and cut small steam vents in the pastry. Bake 45 minutes or until crisp and golden brown.
Calories: 220, Total Fat: 10g, Saturated Fat: 1.5g, Sodium: 170mg, Carbohydrates: 24g, Dietary Fiber: 2g, Protein: 7g