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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.
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2
Refresh with cold water, squeeze out excess water and chop coarsely.
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3
Set aside.
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4
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.
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5
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion.
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6
Cook, stirring often, until it is tender, about 5 minutes.
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7
Add a generous pinch of salt, stir together, and stir in the garlic.
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8
Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi.
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9
Add another tablespoon of olive oil if necessary.
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10
Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes.
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11
If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off.
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12
Add salt and pepper to taste.
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13
Stir in the kohlrabi greens, dill and parsley, and set aside.
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14
Preheat the oven to 375 degrees.
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15
Brush a 10-inch tart pan or cake pan with olive oil.
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16
Beat the eggs in a large bowl, and beat in the crumbled feta.
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17
Stir in the kohlrabi mixture and combine well.
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18
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.
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19
Fill with the kohlrabi mixture.
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20
Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil.
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21
Tuck the edges into the sides of the pan.
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22
Make a few slashes in the top crust so that steam can escape as the pie bakes.
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23
Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
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24
Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown.
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25
Serve hot, warm or at room temperature.
