Easy Peasy Strawberry Rhubarb Pie

                                      
This pie is so healthy I eat it for breakfast sometimes...my not so guilty pleasure! Especially because I sometimes add a teaspoon of chia seeds per person into the pie filling. The Chia seeds add protein, omega 3's and additional fiber...sounds like a great way to start out the morning.

 I know,  I know, I'm starting to sound like the crazy Chia seed lady LOL! But they are sooo healthy and act like natures MSG...they have no flavour of their own but can really enhance the flavours of what they are put in. Probably because of their unique ability to create a flavour absorbing gel when in contact with any liquid.

Here's the recipe...without chia seeds:

8           sheets of phyllo pastry
(I use spelt flour phyllo)
1/4c      sugar
1tsp       vanilla
1/4        teaspoon cinnamon
 (plus a bit to sprinkle)
4c         rhubarb (cut into bite sized pieces)
2c        strawberries (cut into bite sized pieces)

Preheat oven to 375 degrees.



Pie doesn't get any easier or healthier than this! Toss the strawberries, rhubarb, sugar, vanilla and cinnamon into a pot and simmer until the rhubarb is slightly tender. Set aside.

Now butter 4 medium sized ramekins.  Line each ramekin with 2 sheets of phyllo (you don't have to butter between the sheets!)...leave the excess hanging over the edge. Fill each phyllo lined ramekin 3/4 of the way with pie filling . Fold the excess phyllo in and artfully arrange it on the top of the ramekin and brush the tops with a little melted butter. Place the completed pies on a cookie sheet and bake in the oven for about 15 minutes or until golden brown.

Sprinkle the tops of the pie with cinnamon and serve.