Lentils, cheese and Moroccan spices wrapped in a delicate phyllo crust.
4 cups of Lentil and Vegetable Tagine
4 sheets phyllo pastry
1 tsp butter, melted
2 tsp olive oil
1 cup feta cheese
1/4 cup parmesan cheese
1 tsp parsley flakes
Spray a 2-quart round glass baking dish with cookiing spray. Overlap sheets of phyllo across the dish to cover entire bottom and sides of dish. Combine feta, parmesan and eggs. Pour into the bottom of the dish. Pour tagine over cheese mixture. Combine butter and olive oil in a small bowl. Bring each layer of phyllo over the filling, brushing butter/oil mixture as you go. Brush remaining butter/oil on top. Sprinkle with parsley, then cover with foil and bake at 375F for 50 minutes.
For those of you who have tried my Lentil and Vegetable Tagine, you know it makes a lot of food. My family didn’t like it much at all, so I was stuck with tons of leftovers. I had to try to turn it into something new and hopefully tastier so my family would eat it. That’s why I came up with this recipe. TOny and Bennett seemed to really enjoy it, but Cole wasn’t fooled. He said ‘hey, there are lentils in this, yuck!’ I didn’t even realize he knew what lentils were. Well apparently he does, and he also knows he doesn’t like them. I was on a lentil kick there a while and I may have overdone it. So I’m taking a little break from lentils in hopes that when I do cook them again he’ll give them another chance. I can always hope, right?