Flotsam Filo Pie
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.UN Food & Agriculture
Scraps: leftover meat or fish, leftover vegetables, leftover herb stems
Prep: 40-45 minutes
Cook: 35-40 minutes
Vardagen: Baking Pan
Flotsam Filo Pie
Filo pie is known as börek in Turkish. It’s a quintessential dish you can eat almost every day, with there being countless varieties that offer different shapes and fillings that will satisfy every taste. This recipe is perfect to change and make the best use of leftover food and still enjoy a tasty, pleasant meal. Serve it with tomato cucumber salad in summer and with mixed salad greens in winter.
- 1 cup (150 g) leftover cooked protein such as fish, beef, lamb
- 1 cup (90 g) leftover vegetable bits (raw or cooked); can be a mixture, finely chopped
- 1 cup (200 g) leftover herb stems such as parsley, dill, cilantro, tarragon, chives, or chervil, finely chopped
- Salt to taste
- Black pepper to taste
- 1 cup (250 ml) milk
- ½ cup (125 ml) vegetable oil
- 1 package filo sheets
- 1 egg yolk
- 1 tbsp (9 g) nigella, sesame, caraway, or fennel seeds (optional)
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix all chopped ingredients, and depending on their original seasoning, add the salt and black pepper.
- Combine the milk and vegetable oil in a small bowl.
- Lay the filo sheets on the kitchen counter or a table and cover them with a slightly damp cloth to prevent them from drying and cracking.
- Use 2 filo sheets per pie, brushing them with the milk and oil mixture. Spread 2 to 3 tbsp (30 to 45 ml) of filling on 1 long edge, about 1-inch (2½ cm) thick. Roll the filled portion of the sheet loosely to the other end, and then swirl it to create a snail shape. Repeat until all of the filling has been used.
- Place them on the parchment-lined baking sheet.
- In a small bowl, beat the egg yolk with a ½ tsp (2 ml) of water. Brush the mixture onto each pie and sprinkle them with the seeds.
- Bake for 35 to 40 minutes. Let cool for 10 minutes, and enjoy!
Nigella and sesame seeds pair with any filling, while caraway seeds pair well with a meat filling. Fennel seeds complement any fish or seafood filling.
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