Best Katos Halo Pie Recipes

Spinach and Three Cheese Phyllo Pie image

Provided by Katie Lee Biegel

Time 1h40m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray or butter, for the baking dish
1/2 cup pine nuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon olive oil
2 yellow onions, diced
2 garlic cloves, minced
Three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
4 extra-large eggs, lightly beaten
2 cups crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
Pinch nutmeg
8 sheets frozen phyllo dough, thawed
3 tablespoon unsalted butter, melted
2 teaspoons za'atar (if you can't find za'atar, use sesame seeds)

Steps:

For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

Kato's Halo Pie image

Provided by Baby Kato

Categories Pie

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup white sugar
1/4 teaspoon cream of tartar
4 large eggs, room temperature
2 lemons, juice of
1 teaspoon fresh lemon rind, grated
1/2 cup white sugar
1/8 teaspoon salt
1 pint whipping cream
1/2 cup raspberries, fresh washed,dried

Steps:

Preheat oven to 275 degrees.
Mix 1 cup of sugar with the cream of tarter.
Beat egg white, adding sugar slowly until thick.
Butter a 10" pie plate.
Cover completely with meringue mixture.
Bake 1 hour, let cool in oven for 1 hour.
Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
Cook for 10 minutes in double broiler, until mixture thickens.
Remove from heat and cool completely.
Whip the cream and fold half gently into cooled lemon mixture.
Gently add raspberries.
Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
Cover and refrigerate for 24 hours.