Ingredients
- 3/4 cup olive oil
- 2 cups yellow onions finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups zucchini finely diced
- 1 cup mushrooms thinly sliced
- 4 cups baby spinach
- 2/3 cups feta cheese
- 1/2 cup Bluebird Split Emmer Farro
- 2 eggs slightly beaten
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1 16 ounce box of Filo Dough (preferably #4) thawed
- 3/4 cup butter melted
- salt and pepper to taste
Instructions
- In a small saucepan bring 1 1/4 cups of water to a rolling boil. Stir in split emmer farro. Simmer on low, covered, for 15 minutes.
- Turn heat off, let sit for 5 minutes. Remove the lid, fluff farro with fork and set aside to cool.
- In a large skillet heat 2 tablespoons of olive oil and add onion, oregano, and thyme. Sauté over medium heat until onions are translucent (about 10 minutes). Remove and place in a medium size bowl.
- In the same skillet, heat 2 tablespoons of olive oil. Add zucchini and mushrooms and saute until most of the liquid has evaporated (about 8 minutes). Turn heat off.
- Before removing from the skillet, incorporate the baby spinach into zucchini and mushroom saute, allowing the warmth to slightly wilt spinach. Transfer saute to the same bowl as the onion.
- Add feta, split farro, beaten eggs, yogurt, and lemon juice. Stir until all ingredients are combined. Add salt and pepper to taste.
- Turn oven on to 375 degrees.
- Combine melted butter and remaining olive oil. Lightly grease a 9″ x 13″ inch baking pan.
- Unwrap Filo from packaging and lay out lengthwise. With kitchen scissors, cut sheets in half. Once cut, filo should fit perfectly into a 9″x 13″ pan.
- Place one (1/2) sheet of filo into the pan at a time and brush the top lightly with olive oil/butter.
- Layer 1/3rd of the total number of sheets (about 18-20 sheets), brushing oil/butter mixture in between each sheet.
- Add 1/2 of the vegetable filling, spreading it evenly across the pan and gently pushing it down with a spoon (or your hands) to create a even layer.
- Repeat the layering process with 1/3rd of the filo dough, brushing oil/butter in between sheets. Add remaining vegetables.
- Finish pie by adding the final 1/3rd of the filo sheets. Brush the top sheet generously with butter/oil blend.
- Bake in preheated oven for 50 minutes or until golden brown. Remove from the oven and let pie sit for at least 20 minutes before cutting into squares and serving.