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Phyllo-Crusted Goat Cheese and Lentil Pie

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When paired with a simple salad, this deeply satisfying pie makes an excellent vegetarian main course. “It’s remarkable how the combination of goat cheese and lentils tastes like lamb,” Jerry Traunfeld says. The secret to achieving a perfect phyllo crust, he adds, is letting the dough defrost gradually in the refrigerator before assembling the pie, then slicing through the top layer of the crust before it bakes, so it won’t crumble when you serve it.

Pairing Suggestion

As Traunfeld notes, the filling of this savory pie tastes strangely like lamb, and like lamb, it will pair well with a lightly gamey, spicy Syrah. The variety grows well in a number of wine regions around the world, from Australia (where it’s known as Shiraz) to South Africa to California’s Central Coast, one of the top sources. Two good choices are the smoky 2005 Edna Valley Vineyard and the blackberry-rich 2006 Bridlewood Central Coast.

Phyllo-Crusted Goat Cheese and Lentil Pie

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Phyllo-Crusted Goat Cheese and Lentil Pie

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Phyllo-Crusted Goat Cheese and Lentil Pie

what a wonderful combination of flavors

Posted by: BAZARETTE on March 2, 2009

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