By Martha Rose Shulman
- Total Time
- About 1 hour 30 minutes
- Rating
- 5(157)
- Notes
- Read community notes
If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It’s delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
Featured in: Kohlrabi: A Dinner Ally in Disguise
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Ingredients
Yield:6 to 8 servings
- 2pounds kohlrabi, with greens if possible
- 3tablespoons extra virgin olive oil
- 1medium or large onion, finely chopped
- 2large garlic cloves, minced
- Salt and freshly ground pepper to taste
- ⅓cup chopped fresh dill
- ¼cup chopped fresh Italian parsley
- 3large eggs, beaten
- 5ounces feta cheese, crumbled
- 12sheets phyllo dough (½ pound)
- 1tablespoon unsalted butter, melted (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
258 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
Step
2
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
Step
3
Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
Step
4
Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
Step
5
Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
Tips
- Advance preparation: The kohlrabi filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freeze. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the pie ahead, but you must recrisp the phyllo in a medium-low oven (325 degrees) for 10 to 20 minutes.
- Variation: For a gratin, omit the phyllo and all but 1 optional tablespoon of the additional oil for brushing it (so you will only need 1 to 2 tablespoons olive oil). Oil a 2-quart baking dish and place the filling in the dish. Drizzle 1 tablespoon of olive oil over the top if desired and bake 40 minutes in a 375-degree oven, until the top is nicely browned.
Ratings
5
out of 5
157
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Cooking Notes
Anna
I've made this (and doubled it) a half dozen times and we all like it. I make it as a gratin, use the greens, and only when I can get fresh dill. Fairly fast prep since the food processor is already involved (don't try grating kohlrabi by hand!) and reheats nicely.
Delz
Didn’t have enough kohlrabi so added a carrot. Didn’t have onion so used leek. Didn’t have enough eggs so used just one. Didn’t have enough feta so added pecorino. Didn’t have phyllo so subbed in homemade puff pastry for only a top layer. Incredibly delicious regardless.
M Wolffe
I used broccoli stems as a replacement for kohlrabi, turned out lovely, highly recommend this recipe.
GWS
Made by CTS in Hamden. Add more flavorings. I had a lot of dill and parsley.July 2019.
LeanGreenBean
I made this as a pie, and found that the end result was nothing special. It was perfectly edible, I just wouldn't put all the work into making it again as it is written, since it lacked an oomph.
caitlin
I also received kohlrabi in my CSA and this recipe was delicious. I added 1/3 cup sour cream and garlic powder to the egg mixture and used puff pastry for the crust. I made it like a traditional pie without a pastry layer on top. 10/10 would make again!
Mojoqe2
Made as a pie, and it was great! Some changes (sorry). I added a half of a sweet potato, grated, because I needed to use it. Only had dried dill, and that was a shame!! Did not have quite enough feta that the recipe called for. However, this is a great pie to use up sturdy veggies in your fridge. I love Kohlrabi, and this is another great way to prepare it! Also, season as you go, a little S&P added as each veggie sauteed made the dish.
Alex
Made the gratin version, really good. Wish it had just a touch bit more creaminess so might toss some in next time. My wife vehemently disagreed, so take it as you will haha
Matt
Extremely adaptable. Made it as a gratin using a half pound of carrots since I didn’t have enough kohlrabi, goat cheese for the feta, and cilantro for the parsley. Wonderful flavor!
Sarah
Used puff pastry instead of phyllo. A full 9x14 sheet, rolled out a bit, in a 10in spring form pan. Added the filling then "wrapped" the filling with the extra pastry as the cover. Baked at 425 for 45min (high altitude). Turned out perfectly.
eishtahalvah
This was so good I went back for seconds!My feta was sheep’s milk, don’t know if that makes a difference. The dill and parsley was from my herb garden. My husband’s health demands no salt, so I replaced that with cumin, plus added a dash of cayenne. Sure hope my farmer’s market vendor has more kohlrabi next week. Neva
caitlin
I also received kohlrabi in my CSA and this recipe was delicious. I added 1/3 cup sour cream and garlic powder to the egg mixture and used puff pastry for the crust. I made it like a traditional pie without a pastry layer on top. 10/10 would make again!
Mike
I grated the kohlrabi by hand and it worked out well. Easier than getting out my food processor.
Peggy
Made the gratin version. Very thinly sliced quarters of the peeled kohlrabi on a benriner. Didn't have fresh dill but used a teaspoon of dried, reduced the amount because other eaters in the household don't care for dill. Excellent dish.
jcchi
I made the gratin version of this recipe and loved it! It was a lot of prep work but I thought it was worth the effort. Definitely for dill lovers.
Rhona
This was delicious. I made it as a gratin with 2 kohlrabi from my CSA, along with their beautiful greens. I had no problem grating the kohlrabi by hand; but peeling them was another issue. I decided to cut them in half down the center, and used a sharp knife to peel down from the top. It worked very well with a lot less sweat.
We prefer Milk Street’s Instantpot version
I made the recipe variation by skipping the phyllo. This counts as vegetarian comfort food in my house! We look forward to eating this again.
Meg
Like others on here, I received a massive—exactly 2 lb—kohlrabi in my CSA and was eager to try a new recipe for it. This is delicious! I made it as a gratin and sprinkled some panko bread crumbs on top about halfway through. I didn’t have 5 oz. of feta, so I did a mix of feta and Parmesan, about half and half, and I’m actually very glad that I did. Fresh dill is a must here, as is a love for dill!
amy p.
Biggest variance from the recipe: cooked the kohlrabi for almost 30 minutes and it was still moist. Used both fresh and dried dill and made this as an open topped pie in a standard crust, topped with shredded pecorino. It was delicious.
what you should do
Next time don’t use phyllo dough. Only make this if you’re trying to get rid of kohlrabi
Chloe
I made this recipe as directed, froze it for a couple weeks, and then baked it and it was so incredibly wet and sad that we got takeout instead.
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