Broccoli and parsley pie
Or another version of Bulgarian banitsa
10 sheets of filo pastry
1 head of broccoli
1 bunch of parsley
2 sprigs of spring onion
2 cloves of garlic
Salt and pepper
½ teaspoon ground ginger, coriander and nutmeg
½ teaspoon dried celery and sumac
100 g feta cheese
60-80 g of grated Emmental cheese
Sunflower oil and ghee (or normal butter)
In a saucepan, heat a little oil. Finely chop the onion and garlic. Saute them a few minutes in a little oil, covered (over medium heat). When they turn transparent and give off a pleasant smell, pour in about 1 cm of boiling water in the saucepan. Add the broccoli (cut into florets), the stem of broccoli (peeled and diced) and the parsley (chopped). Stir well. Stew them on higher heat, but still lidded. A few minutes later, season the vegetables with the listed spices. Salt to taste.
In a bowl, whisk the eggs, feta cheese and grated Emmental. Leave aside. When the vegetables soften, drain the water, mash them coarsely with a fork and flavor with a tablespoon of clarified butter (or normal butter). Cool in a cold bath (if you do not want to wait 20-30 minutes).
Spread the filo sheets on the work plan. Butter an appropriate baking dish (mine was 26 cm in diameter). One by one, tuck in 6 sheets of filo pastry, every second one brushed with oil. Let the excess of the sheets hang outside the dish. Mix together the eggs and vegetables. Pour them in the pastry case. Fold the hanging part of the sheets over the stuffing. Then place on another 4 sheets of filo pastry, folded in a way to make a round.
Pre-cut the pie into portions and brush the top with oil. Bake it at 200°C. Cover halfway through cooking with a piece of aluminum foil, if the pie looks golden brown on top and undercooked below. Count 30-40 minutes of cooking.
Let the broccoli pie rest 10-15 minutes before serving.