Kasha Phyllo Pie

3 T olive oil
1 - medium onion, diced
1 - stalk celery, diced
1/2 lb. cremini mushrooms, sliced thinly
1 - small carrot, grated
1 t caraway seeds
1 t ground coriander
1 1/4 C whole roasted buckwheat groats (kasha)
2 1/4 C vegetable stock
1/2 t salt
0 - ground black pepper
1 C sauerkraut, drained
1 - 16 oz. pkg. of frozen phyllo dough, thawed
1/3 C olive oil

Heat 3 tablespoons of olive oil in a large saucepan over medium heat and saute the onion and celery, 4-5 minutes or until soft. Add the mushrooms and cook another 6-8 minutes. Add the grated carrot, caraway seeds, coriander, salt, pepper, and kasha and stir-fry another 2 minutes.

Pour in the hot vegetable stock. Bring to a boil and then cover and lower to a simmer.

Cook for 12-14 minutes until the kasha has absorbed the liquid. Remove from the heat and set aside.

Preheat the oven to 375° F. Lightly oil a medium-size casserole dish. Lay out a sheet of phyllo dough on the table. quickly brush it with olive oil and layer with another sheet. Repeat four or five more times, then fold the entire thing in half and press it into the bottom of the casserole dish. Push up the edges of the dough along the sides like a pie crust.

Press half of the kasha mixture onto the dough. Spread the drained sauerkraut over the kasha and sprinkle with a little ground black pepper. Top with the remaining kasha. Repeat the process of layering and folding the phyllo dough (as for the bottom crust) to form the top crust of the pie, then press this top crust onto the kasha filling and fold any hanging edges into the sides of the pie.

Brush the top with a little more olive oil and bake for 30-35 minutes until the phyllo is puffed and golden.

From Veganomicon