Recipe from the Thermador Taste of America Cookbook
Chesapeake Bay oysters are just as delectable as Chesapeake crabs. Lisa grew up eating the bivalves from the bay in every way, shape, manner, and form. Here, she gives them a starring role in a luscious phyllo pie, also filled with ramps or green onions, spinach, and three cheeses.
12 to 16 servings
2 tablespoons (¼ stick) butter
2 pints (four 8-ounce packages) freshly
2 10-ounce packages frozen chopped spinach,
thawed, drained, squeezed dry
1 cup chopped green onions or wild ramps
10 large eggs, beaten to blend
2 cups (firmly packed) crumbled feta cheese
(about 12 ounces)
2 cups whole-milk ricotta cheese (about one
1 cup crumbled soft goat cheese
(about 8 ounces)
2 tablespoons Dijon mustard
2 tablespoons (¼ stick) butter, melted
1 teaspoon freshly ground black pepper
½ teaspoon Tabasco sauce
¼ cup fresh lemon juice
10 tablespoons (1¼ sticks) butter, melted
12 sheets fresh phyllo pastry or frozen,
thawed according to package instructions
Preheat oven to 350°F. Melt 2 tablespoons butter
in heavy large skillet over medium-high heat. Add
oysters with their liquid and cook 3 minutes.
Combine next 10 ingredients in large bowl. Stir in
lemon juice, then fold in sautéed oysters.
Brush bottom and sides of 15x10-inch baking dish
with some of melted butter. Brush 1 phyllo sheet
with some of melted butter. Top with another phyllo
sheet. Brush with some of melted butter. Repeat until
6 phyllo sheets have been used. Line bottom and
sides of prepared baking dish with layered phyllo.
Top evenly with spinach-oyster mixture. Fold phyllo
sides over filling and brush with some of melted
butter. Cover with remaining phyllo sheets, brushing
each with melted butter. (Can be assembled 6 hours
ahead. Cover and refrigerate.) Bake until phyllo is
golden brown, about 1 hour. Let stand 15 minutes
before cutting into squares.
Serve with white wine, such as Sauvignon Blanc.