greek fennel pie

greek fennel pie: Uncategorized
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Now slowly unroll your first phyllo in the pan. Another important thing to keep in mind is that phyllo requires lots of oil on each layer in order to cook properly. The word “pita” in Greek means flat, so from this word, it also means the flat bread or a pie. Eating only spinach makes its taste very boring, so the addition of aromatic herbs makes it much tastier. Culinary Fact: No storebought pastry dough can ever be compared to a homemade one! I know making phyllo isn’t the easiest thing so I’m glad I could help. If you want to add tofu or other vegan cheese, its up to you but I prefer it without any. Authentic Spanakopita can either be made with feta cheese or without. You should never follow the dough, keep rolling towards one direction and the dough will follow you. Roll a few times up and down and then flip the dough upside down. Add the filling and spread it to go everywhere. You can find them at Greek markets in bunches, just the leaves-not the bulb. What basically happens is that the dough slowly absorbs the flour you dust on top and slowly gets bigger and bigger while you roll. Spinach has a lot of water in it, so in order to make spanakopita, all the water must first be removed from the spinach. Roll always towards one direction (for an even shaped pastry), and flip the dough often so it won’t start sticking on your working surface. In Cyprus we do not say tapsi we say sini. We make this in order to enclose the filling but also for ornamental purposes. The remaining olive oil is used to brush the phyllos. I'm even wrapped up in a big purple rug, all squished into my chair here. I'm Fotini and cooking is my job as well as my passion. Storebought phyllo is better when used to make desserts like Baklava. Flour your working surface ( preferably a large wooden one). Brush well with the butter. Cover the bowl with a wet towel (for humidity). When making pies in Greece, we consider storebought phyllo pastry as a quick, B quality alternative. You can still make a “kothros” while it is fresh and soft but it dries out very easily and it crumbles. Fold half of the overhanging phyllos, towards the centre, brushing them with olive oil. It helps remove more dirt this way. Make sure to cook it until all the moisture evaporates. Serve this dish any time, at any temperature, for any occasion. 2017 GOLD Medal Winner PJ KABOS 16.9Floz Greek Extra Virgin Olive Oil | 100% FRESH olive oil born in Ancient Olympia vicinity | Greece | KORONEIKI Variety | 16.9Floz tin. Authentic Spanakopita Recipe -Greek Spinach Pie With Homemade Phyllo. 1. Of course, these type of sinia are still used but of course they are neither made of copper nor elaborately decorated. We are not stingy when it comes to using olive oil. And since spinach is one of the most delicious and easier to get greens, we ended up with this Spanakopita recipe. To make spanakopita “nistisimi” or vegan, just leave out the cheese and eggs. Updated: May 4, 2020 This post may contain affiliate links As an Amazon Associate I earn from qualifying purchases. Instead of using all the ingredients raw, you can sauté the onion and wilt the spinach in the frying pan. Squeeze out the water from the spinach and then chop it into smaller pieces. Traditionally, spinach pie can also be made using all types of greens. Add the spinach, scallions and Other greens, such as various wild greens and stinging nettles, or endives, kale, silveerbeet, chard etc. Lay 1 filo sheet in the bottom of a 9- by 13-inch pan, letting the ends of the sheet hang over the edges of the pan. Spanakotyropita, is a combination of Spanakopita and Tyropita. 3. Grease the phyllo with plenty of oil and start making the next one. Blanch the spinach (no water added *see note above) for 2 - 3 minutes to wilt and let it cool. Homemade Dough with butter. Shake the pan to make sure the pie's bottom is cooked as well. Take 1 dough piece, and dust it with flour until it stops sticking to your hands. Shape into a ball and set aside. You mix all of the ingredients until you have a slightly sticky soft dough. The main ingredients for spanakopita are: spinach, onion and fresh green onions, herbs, eggs, feta, olive oil, salt and pepper. Place 10 more sheets of filo over the filling, brushing with the butter between each sheet. Heat the 5 tablespoons of olive oil in a cooking pot over high heat. Marathopites (Syros Fennel Pie) By Elizabeth and Mark Rudd from Compass & Fork. Season with salt and after half an hour squeeze it with your hands to remove all the water. Eliopita, Eliotes or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea. Warm the oil in a large skillet over medium-low heat. Who wouldn’t like to know how make the perfect Greek Spanakopita? Breakfast, brunch, lunch, appetizer or dinner—it's always a hit! NOTE: let the spinach soak for a few minutes. -Grease with PLENTY of oil the pan and in between the layers of phyllo. For this type of phyllo you add half the package as the bottom layer and half on top. -Starting always from the center of the dough, roll towards one direction (up or down). 6. No substitutes are necessary. Bake the pie for about 30-40 minutes. It is a simplified type of puff pastry. Thank you, Maria. We always prefer homemade phyllo because it’s the REAL STUFF! For this Spanakopita I am using the store bought village type of phyllo, called “horiatiko” which is thicker than the usual ones. You can still use dry filo but it is harder to work with. Greek Cabbage Stew Pie, with Feta, Fennel and Tomato I'm such a sook when I'm sick. Until you have a dough that feels sticky, without leaving any fragments on your hands, however. This is where they would make their pies. You do not need to brush off the flour but make sure that it is wet well with olive oil, so that no flour will be left on the dough. As I said, my family prefers a pie with more crust than spinach so I usually make my own phyllo and make a Spanakopita Strifti, which means twisted, from its shape, so each piece you get is like getting a nice crunchy phyllo like those we always try to find in one of the corners of the baking tin. Filed Under: Breakfast and brunch, Cypriot, Greek, Greek Pies (Pittes), Greek Traditions, Healthy Recipes, How to make.., Main Dishes, meatless meals, My recipes, Pastries-pies-tarts-crumbles, Pites-Pies-Tarts-Galettes, Side Dishes, Vegetarian, Video Tagged With: dough, filo, Greek Herbs, Greek pies, made with phyllo, pies, pites, Spanakopita, Spanakotyropita, spinach, spinach pie.

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