I haven’t written in a while here. Not for the lack of events in my life. In fact, the last three months were full of the new things, mostly amazingly pleasant, BH!
I guess, I am so not used to good things happening in my life, that I don’t even know how to process them without being scared to frighten them away, much less write about them.
Firstly, of course, a new baby girl was born in my family. She entered the word exactly on the same day that the man I lost many years ago entered his 65 years ago. I, of course, took this as another sign of the infinite mercy of Gd, giving us this tiny miracle that by now knows how to smile, if only just a little.
My girls keep delighting me with the understanding that they have grown into such fine human beings that that be it the only thing I did right in my life – bringing them up, daeinu – דיינו – enough!
Finally, my personal life got a glimpse of hope – still tiny, but so precious that I am imagining having a delicate flower in my palms wary of its fragility so much that I am holding my breath.
With all of this, I of course, did not stop cooking. I post my breads and pies and salads on Instagram but have no time for writing out the recipes.
I decided to write this up because it’s so fast and easy and fool-proof that you might want to make it for the next Shabbat or a holiday you celebrate:
You take some store-bought Phyllo-dough (unless you are a culinary master, and make it yourself, in which case you shouldn’t care about my posts) – the quantity will depend on your pan and amount of filling. I took the leftover dough I had, which was about 1/3 of a standard pack. For this amount of dough I used:
1 small zucchini
1 small yellow squash
1 pack of baby-bella mushrooms
1 small onion
A small bunch of parsley
About 1 tablespoon of shredded cheese (totally optional if you want it parve)
A dash of salt, black pepper, turmeric, za’atar, dried oregano.
1 egg for egg-wash
about a tablespoon of sesame seeds
Fry the chopped onion, zucchini, squash in a bit of olive oil and add mushrooms at the end to brown nicely. Make sure you use a big skillet as not to crown the mushrooms. You can also add garlic and red wine, which I do always at the end to caramelize and infuse the flavor of the vegetables.
While the veges are frying, preheat the oven to 420 F.
Grease the pan (I used glass) with a bit of olive oil. Lay the pan with a few sheets of dough depending on how think you like it – the more dough, the less healthy it will be, but I do like an extra layer 🙂
Brush the layers with a bit of oil or butter.
Spread the filling evenly over the dough and cover with a few more sheets of dough brushing them gently with oil or butter.
Finally, make an egg-wash and brush it over the finished pie. Sprinkle with sesame seeds and bake for about 25 minutes.
It’s really delicious, enjoy!
May this winter before and after January will keep us warm with the food made with love.