Yes, sunshine pie is more of a spring brunch kind of meal but it feels like spring in Oregon. Today is sunny, 70 degrees and a light breeze is blowing. For October this is amazing. Last year for MoFo I spent most of my time searching the MoFo sites for Thanksgiving and Christmas dinner ideas. This year I’m having a hard time getting into the holiday planning mode. Which isn’t at all a bad thing. It is wonderful to stretch summer a bit longer. So in honor of our delayed fall I decided to make sunshine pie.
If you ask me one of the greatest things ever invented was phyllo dough. For this brunch pie I take several sheets of phyllo and line a pine pan leaving a couple of inches hanging off the side.
After adding the filling I let it set for a minute or to. Yes, the exposed dough is going to get dry but that is what I want. After folding over and lightly crumbling I end up with a really pretty sunshine border for my pie.
Hope everyone is enjoying day 2 of MoFo and that the sun is shining for you even if it is only on your plate.
1/2 bunch collard greens
6-8 sheets of phyllo dough
1 container of extra firm tofu
2 cloves garlic
1 not-Chick’n bouillon cube
1/2 cup shredded carrots
Spray cooking oil
1 small onion diced
1. Steam collard greens until just tender and bright green
2. While the greens are steaming, in a food processor mix the tofu, water, bouillon cube, garlic, and onion until very smooth.
3. Once the greens are ready mix with the tofu and stir in the shreaded carrots
4. Line a pie pan with phyllo dough leaving a couple of inches hanging over the side
5. Pour the tofu mixture into the pie plate and let stand for a minute or two allowing the edges of the phyllo to become slightly dry
6. Fold over the phyllo edges onto the pie filling and lightly crunch creating a border around the top of the pie
7. Spray lightly with cooking oil
8. Bake at 375 degrees for 45 minutes or until the border is golden and the filling lightly bubbling