Page 222 - Pie Squared

brushed with the buttery oil. Once the pie has been covered, trim the
overhanging pieces, tucking in the phyllo along the edges. Brush the

surface well with the remaining butter mixture. Chill the pie for 20
minutes.
Heat the oven to 375°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat

(see here).
Using a sharp knife, cut through the top layers of phyllo to mark
the serving portions (these cuts are critical—without them serving
the pie is impossibly challenging). Slide the pie in the oven (on top of

the steel, stone, or baking sheet if using) and bake until the top is
bronzed and the filling is bubbling, 45 to 50 minutes. Cool for at least
10 minutes before serving—or even longer; the flavor only gets
better. Serve warm or at room temperature. Top each slice with a

dollop of yogurt, a dot or two of pomegranate molasses, and a pinch
of fresh cilantro and mint leaves.

Technique: Phyllo (here)

Swaps:

Use an Olive Oil Crust (here).

Add a handful of golden raisins and chopped toasted almonds to
the filling.