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Scrunch Pie

Jill Dahan shares the recipe


Scrunch Pie

Serves 4-6

10-sheets filo pastry, defrosted

½ cup sundried tomatoes in olive oil, drained; oil reserved

3 cups fresh baby spinach

1-cup basil leaves, torn

1 large sweet onion, sliced thinly

2 red or colored peppers

3-4 medium zuchini

2 large garlic cloves, crushed

8 oz (about 2 cups crumbled) garlic herb or regular goat cheese

Place 7-8 sheets of filo pastry in an ungreased 9 x 11 baking pan. Roll leftover sheets immediately in plastic and store in fridge or freezer.

Brush a little of the reserved olive oil in between every other sheet in the pan. Gently scrunch pastry along sides. Bake at 375F for about 7-9 minutes, until lightly browned. Remove and cool. Roast peppers and zuchini in the oven for about 15-20 minutes until lightly browned. Remove.

Sauté onion in a covered pan on low heat for 5-7 minutes until soft. Remove from heat and stir in spinach, garlic, roasted veggies, tomato and 3 tbsp. reserved oil from tomatoes.

Sprinkle crumbled cheese over the filo crust. Top with the veggie mixture and scrunch a few filo pieces over the top. Bake at 375F for about 10 minutes until heated through and filo is browned. Garnish with basil leaves.

*For a non-dairy option, try thickened Tahini sauce in place of the goat cheese.

Thickened Tahini Sauce

6 tbsp. Tahini

1-2 large garlic cloves, crushed

juice of 1 lemon

1-2 tbsp. water

NOTE: You can add any meat if you like. Left over chicken works great for this recipe.