Potato and Garlic Phyllo Pie
serves 4
1 lb russet potato, sliced very thinly (app. 1/16 inch)
3 cloves garlic, minced
1/4 cup loosely packed flat-leaf parsley, finely chopped
3/4 tsp fine sea or kosher salt
1/4 tsp freshly grated nutmeg
freshly cracked black pepper, to taste
8 sheets frozen phyllo, thawed
1/4 cup olive oil, for brushing
1/3 cup plain soymilk
2 TBSP nutritional yeast
2 tsp corn starch
Heat oven to 350. Wet and ring out a clean kitchen towel and set aside.
In a mixing bowl, combine potatoes, garlic, parsley, salt, nutmeg, and pepper. Stir to combine well.
Place one sheet of phyllo in the bottom of a 9-inch round nonstick springform pan so that half the sheet covers the bottom and the rest of the sheet runs up and over the side. Working quickly, brush the bottom with oil, turn the pan a quarter-turn and lay another sheet in the same way. Repeat with all 8 sheets, with the brushed oil and quarter-turn between each sheet (this will leave you with sheets hanging all around the pan). Pour the potatoes in, spread into an even layer, and cover with the damp towel to help keep the phyllo from drying out.
Still working quickly, whisk together the milk, nutritional yeast, and corn starch. Remove the towel and pour the mixture evenly over potatoes.
Fold in each of the overhanging portions of the sheets of phyllo, brushing with oil between each layer (if they crack here and there, no big deal, just brush with oil and keep on). When all sheets have been folded in, brush the top layer thoroughly with oil.
Bake until the potatoes are tender and the phyllo is golden, 55-60 minutes.