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Nutrition Facts
Serving Size 108 g
(Approx. 10 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 170 mg 7%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 7 g
Vitamin A 30% Iron 6%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Kale Farro and Mushroom Pie
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 cup(s) Central Market Farro
5 Tbsp Olive Oil
1 Pt sliced mushrooms, sliced
2 garlic, chopped
1/4 cup(s) sherry wine
5 Oz kale
1 cup(s) fat free ricotta cheese
10 Kronos Fillo Dough
1 egg, beaten
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Instructions

1
Preheat oven to 400°F.
2
Thaw dough according to package directions.
3
Cook quick grains according to package directions. Remove from the stove and place in a large bowl. Set aside.
4
Place a large sauté pan over medium-high flame. Add 1 tablespoon of olive oil and allow to heat.
5
Add in sliced mushrooms. Sauté several minutes. Mushrooms should turn a golden color.
6
Add in chopped garlic and sauté an additional 2 minutes.
7
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).
8
Remove mushroom mixture and add to grains.
9
Add in ricotta cheese and season with salt and pepper. Mix well. Place in the refrigerator to cool.
10
To make the pie, roll out phyllo dough. Place the first sheet on a lined or lightly floured baking sheet. Brush with olive oil.
11
Add 4 more sheets on top, brushing each sheet with oil.
12
Spoon the filling evenly over the pastry sheet, leaving a 1-inch border around the entire sheet. Brush the border with the beaten egg.
13
Place a phyllo sheet on top of the filling. Brush with olive oil, then add 4 more layers, brushing each with olive oil.
14
With a fork, crimp the borders all the way around. Brush with the remaining egg, and cut small steam vents in the pastry.
15
Bake 45 minutes or until crisp and golden brown.

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