This savory pastry is known throughout Eastern Europe and the Mediterranean.
Makes
24 piecesIngredients
- 1 sweet potato peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups onions chopped
- 4 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 cup white wine
- 7 eggs
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¾ pound fontina cheese grated
- 1 cup full-fat Greek yogurt
- ⅓ cup heavy cream
- ½ cup fresh mint chopped
- Zest of 1 lemon
- ½ cup milk
- 1 pound frozen phyllo dough thawed
- 2 teaspoons poppy seeds
Instructions
- Place sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat, and simmer until sweet potato is very tender, 15–20 minutes. Drain and cool.
- Place olive oil in a large skillet and warm it over medium heat. Add onions and cook, stirring occasionally, until they have softened, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add white wine and cook until it has evaporated, about 8 minutes. Remove pan from heat and cool.
- Preheat oven to 400°. In a food processor, combine sweet potato, onion mixture, 6 eggs, salt, and pepper and blitz until smooth.
- Place fontina, yogurt, heavy cream, mint, and lemon zest in a bowl and stir to combine. In a separate bowl, whisk milk and remaining egg.
- In a deep 13- by 9-inch baking pan, spread 3/4 cup of sweet potato purée evenly over the bottom. Place 5 sheets of phyllo on top and press down gently. Brush the top sheet of phyllo with egg wash. Repeat the layering process with remaining ingredients. Sprinkle with poppy seeds. Bake until the top is puffy and golden brown, about 45 minutes. Remove from the oven and cool slightly before cutting.
