A pie is very special, not only due to its ingredients but also for the technique, and handling of phyllo sheets.
How does the crust phyllo look like country, stay crisp, and distinguish one by one in and on the pie.
If you like pies, this unique category of Greek Cuisine, will compensate you twice: delicious and simple procedures.
Yours!
How does the crust phyllo look like country, stay crisp, and distinguish one by one in and on the pie.
If you like pies, this unique category of Greek Cuisine, will compensate you twice: delicious and simple procedures.
Yours!
| work: 30′ | time: 1h:20′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingredients (14 pieces)
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 With a fork, crush the feta cheese and put it in a large bowl. Cut peppers and tomatos into small cubes. Bind the ingredients in the bowl, add pepper, oregano and 2-3 tablespoons of oil. |
 Stir gently to combine the ingredients. Do not overdo the mixing. |
 On the Kitchen workbench, open the phyllo pastry and cut them all together, folding them in the middle of the long side. So you will have ~20 phyllo. |
 Oil with a brush the base and sides of a baking dish that takes the sheets in the dimensions that we cut. Apply the first sheet, sprinkle it with 1 teaspoon of flour and sprinkle some oil on top. Repeat this on the 7 sheets of the base. |
 Sheet-flour-oil. From above, pour half the filling and spread it with a fork to go everywhere. Turn the sheets, if they protrude, onto the filling. |
 Cover the filling with the next 6 sheets in the same process: sheet-flour-oil. Apply the other half fill to the entire surface of the sheets. |
 Cover the pie, using the same procedure, adding the last 7 sheets. Pour flour and oil on the last sheet and cut into pieces. Push with the brush to put the edges of the sheets on the sides of the pyrex or turn them into a cochlea. |
 Bake in a preheated air oven at 180℃ (356℉, Gas Mark:4.2) in the last grill of the oven for ~50' or until the sheets are reddish brown. Remove it from the oven carefully, leave it ~15' to stand and then enjoy. |
