This is one of my favourite Apple Pies, which I have been making since I was single.
I am sure that I have posted this recipet in the past, as the pictures are dated April, 2008 but when I was looking for this post on my blog, to link it to the tart, I don’t know why, but I couldn’t find it.
As I want the recipe to be on my blog for my children, as they love it as well, I am posting it again.
In this pie I used some apples which in Greece are known as Tripoleos (from Tripoli, Peloponnese) or Delicious Pilafas (PDO – Protected Destination of Origin).
This is a variety developed in the early 20th Century by Elias Pilafas, who was an immigrant in the United States and when he repatriated, he brought seeds from the cultivars of upstate New York of the variety Golden Russet.
These apples are cultivated in the fertile plateaus around Tripoli, where the microclimate of the area favours this cultivar. This local variety tends to disappear because, as you can see, the peel is greenish to red with little brown spots, making it not very attractive in contrast to other big, shiny apples, which are also cheaper than these apples. However, it’s worth paying more because these apples have unrivaled taste, rich aroma, they are crunchy with a slightly sour taste and aroma of bananas and of high nutritional value.
Photo from the site Traveltripolis.gr
Milopita – Old Fashioned Apple Pie
Pie Crust Ingredients:
- 750 grams all-purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 5 tablespoons sugar (demerera recommended)
- 250 grams cold butter
- 5 tablespoons shortening
- 6 to 8 tablespoons ice water
- 1 egg yolk
- 2 tablespoons of brandy
- 8 medium size apples Tripoleos (golden russet)
- 1 tablespoon lemon juice
- 1/2 cup demerera sugar
- Zest from 1 lemon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon butter
- 1 egg white (made into meringue)
- 1 tbsp sugar, to sprinkle on top (optional)
- Mix the crust ingredients with your hands adding shortening first and then butter, to form crumbles. Add the yolk and mix and finally add water gradually until the dough starts to clump together. Wrap in cling film and place in the refrigerator for half an hour.
- Peel, core and slice the apples. Try to keep the size of the slices even. Place them in a bowl filled with water and lemon juice. This will prevent the apples from oxidizing. Set them aside until crust is ready.
- Whisk egg white with 1 tbsp lemon juice until meringue is stiff,
- Preheat oven to 180 degrees C / 350 F.
- Strain the apples in a colander.
- Mix sugar, cloves, cinnamon and zest in a large bowl. Add the apples, butter and meringue and mix.
- Divide dough not equally but a little bit more than half will be used underneath (sides to be covered as well) and the remaining will top the pie. Wrap in cling film and place in the refrigerator for half an hour.
- Unwrap the dough and place it on parchment paper and cover it with another piece of parchment paper.
- Roll out into the shape of your baking tin. If it is not perfect, don’t worry. You can shape it cutting pieces and pasting them with your hands until you get the desired shape.
- Grease a 27 x 30 cm baking tin with a brush, flip the dough together with the parchment paper in the tin and remove paper.
- Empty the apples on top and cover with the top crust and seal the edges. Shape with a fork or with your fingers.
- Pierce with a fork so that the steam may escape from the pie, sprinkle some sugar and bake for about an hour or until it has browned.
The second recipe is an Apple Pie with lattice on top.
The filling is based on the above recipe. You can adjust the above pie crust, which however is too much for the recipe but as I did not have any shortening I made the Basic Tart Shell or Pâte Brisée.
Tarta Milon – Old fashioned Apple Pie with Lattice
Preparation time: 1 hour
Cooking time: 1 hour
- 1 dose basic Tart shell
- 1 kilo (or 5 medium size) granny smith apples
- The juice of ½ juicy lemon
- ½ cup sugar
- ½ tsp cinnamon and more to sprinkle on top
- A pinch of ground cloves
- 1 tablespoon butter, at room temperature
- 1 egg white
- 4 – 5 tbsps corn flour (starch)
- 1 egg yolk beaten with 2 tablespoons milk for egg wash
- 1 tablespoon demerera sugar
- Prepare dough crust and refrigerate until you finish with the filling.
- Peel, core and slice the apples. Try to keep the size of the slices even. Soak them in water with the lemon juice. This will prevent the apples from changing colour. Set them aside until crust is ready, if necessary add some weight on top to keep them submerged.
- Preheat oven to 180o C / 350o F.
- Whisk the egg white into meringue. Mix sugar, corn flour, cloves and cinnamon. Strain the apples and put them in a large bowl. Add the above mixture, butter and meringue and mix.
- Grease a 30 cm diametre tart tin with a brush.
- Divide the dough in two pieces but not in equal size as the one which we will used underneath must be slightly bigger than the other, as we want the sides of the tin to be covered.
- Place dough on parchment paper and cover with a second piece of parchment paper. Roll out into the shape of your tin. Invert the parchment paper on the tin and remove the paper.
- Add the filling and sprinkle some extra cinnamon and sugar. Roll out the second piece of dough and cut 10 stripes about 1 cm wide. Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with egg-milk wash and sprinkle some sugar on top.
- Bake in a preheated oven for about an hour or until it has browned.
Other relevant posts:
As you may know by now, google has announced that google reader will terminate its services in a few months. You can now follow all my posts on «Bloglovin»
Kopiaste and Kali Orexi,
Continuing my older posts with apples, I have two upside down cakes, the first one made with Greek yoghurt and the second one which is more recent was made using cream cheese. The method making the caramel for each cake is different but both are equally tasty. Every bite of these awesome desserts is moist and flavorful and the caramel adds an amazing taste to the apples.
As you may see, the one using Muscovado sugar, has a darker effect on the apples.
When making the first one, I wasn’t sure if the lemon zest would match with cinnamon but I loved it.
The only correction I would make to this recipe the next time is to add less flour, as it came out more dense than I wanted it to be.
Upside Down Apple Pie with Greek Yoghurt, lemon zest & Muscovado Sugar
Preparation time: 30 Minutes
Cooking time: 50 minutes
Baking tin: 26 – 28 cm
Apples and Caramel:
- 2 large granny smith apples
- 2 large red delicious apples
- ½ cup Muscovado sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 4 tbsp lemon juice (for the water)
- 310 grams all-purpose flour, sifted (preferably use about 270 grams)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 113 grams (1/2 cup) butter, at room temperature
- 3/4 cup Muscovado sugar
- 4 large eggs
- ½ teaspoon vanilla extract
- 1 tsp lemon zest
- 200 grams Greek Yoghurt
- Preheat oven to 180° C / 350o F.
- Fill a bowl with water and lemon juice and core the apples. Peel and cut into thin wedges, about 1 cm. Set aside.
- Sift the flour, salt, baking powder, and cinnamon in a bowl. Beat the butter with the sugar until light and fluffy. Add the eggs one at a time until incorporated. Add the vanilla extract, lemon zest and yoghurt and mix for a few minutes, scraping the sides of the bowl if necessary. Lower mixer speed to medium and add the flour gradually, until blended.
- Grease a 28 cm baking tin with butter and set aside.
- Drain the apples and mix with the melted butter, sugar and cinnamon. Arrange the apples on the baking tin and pour on top of them any leftover juices from the bowl. Spoon the batter evenly over the apples and spread evenly on top.
- Bake for about 50 – 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- With a sharp knife loosen the edges of the cakes. Place a platter on top and invert the cake carefully as some juices may fall from the baking tin.
- Carefully remove the pan and serve warm or cold.
Greek lemons are very juicy 1 lemon usually yields around 1/4 cup lemon juice.
Both cakes should be warm when inverting as otherwise the caramel may become firm and the apples will stick to the baking pan.
If you are using a hand mixer or if your stand mixer is not very powerful, it is preferable to beat the egg whites separately until stiff and add them at the end alternating with the flour.
Upside down Apple Caramel Cream Cheese Cake
- 125 grams unsalted butter, plus more for greasing
- 250 grams cream cheese
- 1 cup (about 210 grams) cane sugar
- 6 medium eggs
- 400 grams about 3 cups self raising flour
- ½ tsp baking powder
- ½ teaspoon salt
- 1 tbsp lemon zest
- 1 tsp vanilla essence
For the Apples:
- Water plus juice of half lemon (4 – 5 tbsp)
- 3 large apples (about 750 grams)
- 1 tsp cinnamon
- 1 cup (210 grams) cane sugar
- 1 heaped tbsp butter
- 4 – 5 tbsp lemon juice
- 1 tbsp water
- Take the zest of the lemon and then fill a bowl with water and add half of the lemon juice.
- Peel, core and slice the apples into thin and even slices. Keep them in the water with the lemon juice until ready to use them. This will prevent them from changing colour. Set them aside until cake batter is ready.
- Sift the flour and add the salt and baking powder and mix.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar and beat well on high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. At this stage the mixture may look as curdled. Add the vanilla and lemon zest and beat until incorporated.
- Add the flour mixture and mix just until incorporated.
- In a non-stick frying pan add the sugar, butter and lemon juice and on low heat mix until the sugar melts. If needed add a tbsp water. Increase the heat to medium-high and keep mixing until it caramelizes.
- Butter your spring form baking tin and arrange the apples.
- Pour the caramel on top and then pour the batter into the prepared apples and smooth the top.
- Preheat the oven to 180o C / 350o F. Bake for about an hour or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Pass a knife around the edges of the baking tin and remove the spring form.
- Place a platter on top and invert the cake.
Kopiaste and Kali Orexi,
A few days ago I made an amazing Apple Tart, which I wanted to post, but looking in «My recipes to post» file, I saw that I had a lot of apple recipes I made using apples, which I did not post. Some of these recipes have been made even four years ago.
So, I decided to start from the older recipes and please excuse the photographs if they are not so good.
Here are a few of such recipes which will follow: There is an Apple Pie with lattice, an Apple Caramel Cream cheese cake, an Upside Down Apple Pie with yoghurt, an Apple strudel, an Apple Caramel Crumble, and my latest recipe which is the above Apple Tart which is not just any Apple Tart, but an original recipe of mine.
I will start with this » nistisimi» (vegan) recipe. If you are craving something sweet and have no dessert at home, these baked apples are so easy to make, very healthy, considering there is no butter or eggs and satify your craving for something sweet. They are versatile and can be stuffed using different nuts, dried fruit, other alcoholic drinks, liqueur, red sweet wine, sugar, honey, maple syrup, fruit preserves, jams, spices etc.
I used Lemon Marmalade which I had made back then and cherry brandy which I had at home but if you don’t have any of these ingredients, you can substitute them with any other nuts, dried fruit, citrus marmalade ro other alcoholic drink, such as brandy, rum, liqueur etc.
Stuffed Baked apples, recipe by Ivy
Preparation time: 20 minutes
Cooking time: 35 minutes
- 5 large apples
- 5 tablespoons coarsely chopped almonds
- 1 tablespoon of raisins
- 1/4 cup cherry brandy (or other brandy)
- 3 tablespoons of lemon marmalade
- 1 tsp brown sugar on top of each apple
- A sprinkle of cinnamon on top of each apple
- 1/2 cup of water
- Preheat oven to 180ο C / 350ο F.
- Soak raisins with cherry brandy for 15 minutes.
- Mix in the almonds and the marmalade.
- Core the apples but do not go all the way through. Fill in the cavity with as much of the mixture it can take, adding some of the liquid as well.
- Sprinkle some cinnamon and brown sugar on top.
- Place in a Pyrex or other baking tin, add leftover marinade and some water and bake for about 30 minutes until apples are soft.
Serve as it is or for a more decadent dessert, serve it with whipped cream, with scoops of ice cream, sour cream, or even Greek yoghurt with honey.
As you may know by now, google has announced that google reader will terminate its services in a few months. You can now follow all my posts on «Bloglovin».
Kopiaste and Kali Orexi,
Yesterday I celebrated my ??? birthday and had a wonderful time with my family who pampered me the whole day.
Breakfast was served in bed by my husband who also prepared lunch, the cake was prepared by my daughter, who made everything herself from scratch following my recipes. I was not allowed to see the cake in the refrigerator so they taped a newspaper between the two shelves so that I could not take a peek In the evening our children took us out for dinner and they also bought me a lovely gift.
Elia prepared the sponge cake using fresh free range eggs sent to me by my friend and neighbour in Assini. You can see how yellow the sponge is.
She made the cake between her free time from University and work. She prepared the spong two days before and wrapped it in cling film. The next day she cut it into three slices and then wet it with bergamot syrup.
In the first layer of filling she added whipped cream mixed with lemon curd. On top of that she added a layer of crumbled biscuits mixed with some melted butter.
On top of that she added a layer of whipped cream mixed with cream cheese, mashed bergamot fruit preserve and grated white chocolate.She reserved some of this cream for the decoration.
For frosting she made a white chocolate ganache and decorated it with some of the reserved whipped cream with cream cheese in which she added a drop of red food colouring. The third sponge slice was used to cut two flowers with a cookie cutter which she decorated with the frosting and wrote Happy Birthday Mum in Greek.
The taste of the cake was amazing. I thought it would be too sweet because of the white chocolate but it was perfect, so light and airy, with the fragrant flavour of bergamot, but also with the lemony white chocolate cream and topped with the white chocolate ganache.
Bravo Elia, I am so proud of you!
Kopiaste and Kali Orexi,
How time flies! My little girl is turning 21 today!! Happy Birthday Elia.
We celebrated her birthday yesterday, as her younger brother on the left is at work until late in the evening, so we preferred to celebrate it a day earlier when all the family is together.
My children love my cakes and I think they would not trade them even if bought from the best confectionery. I asked Elia what kind of cake she wanted for her birthday and she said chocolate with strawberries.
I was looking for inspiration on the internet and loved this one as soon as I saw it. The post was in a language I do not know and without a recipe to translate, so I just made it the way I always make my cakes. The only problem was that the piggies were made of gum paste, something I have never attempted to make until now, so initially I decided to decorate the top with some strawberries.
I bought 500 grams strawberries in order to make a Strawberry Sauce, which I used to make the cream filling using the 400 grams. The remaining were saved for the decoration on top, which eventually I did not use. I kept thinking how I could make those piggies, which were the most fun part of the whole concept and the idea of making mazipan piggies came up.
I blanched some almonds, dried them well and then powdered them with the icing sugar to make the Almond Paste. The only thing which is not edible is their tails. I used thin wire and ribbon which I glued with fabric glue.
I did not have any food colours as I rarely use any but I solved the problem using syrup from the strawberries to make the piggies and did not make the lifesaver.
I prepared the sponge cake from the previous day, adding 1/2 cup extra dark cocoa powder. The cake is a little more dense than usual and this time I used a smaller baking tin (23 cm / 9 inch), so the sponge is much higher than usual and this enabled me to cut it into 3 slices.
I wet each slice with syrup from the strawberry sauce. I placed the first piece on a platter and put the cake ring back. I added half the cream and continued with the second piece. I added the remaining cream and ended with third piece and kept the parchment paper on top. The cake was put in the fridge for an hour for the cream to set.
I broke the kit kats in the middle and surround the cake. I secured them with a ribbon which I tied around the cake and refrigerated it overnight.
- 400 grams strawberries
- 2 tbsp lemon juice
- 1/2 cup sugar
- 1/2 cup leftover sour cherry syrup (if you don’t have any add more sugar and water, just enough to dissolve the sugar)
Strawberries were boiled in a shallow non stick frying pan for about 15 minutes until the sauce was thick.
- Strawberry sauce (I used the syrup to wet the sponge and mashed the remaining, which was about 1 cup)
- 50 grams corn flour (starch)
- 2 cups milk
- 1 tbsp butter
Heat the milk. In a pot add the corn flour and using a ballon whisk dissolve with the hot milk. Add the pureed strawberries and mix until the cream sets. Add the butter and mix.
- 100 grams blanched almonds
- 120 grams icing sugar
- 2 tbsp Strawberry syrup (from the sauce)
- 2 tbsp lemon juice
Peel and dry the almonds.
In a food processor add the almonds together with sugar and powder. Sieve so that there are no big pieces. Add lemon juice and strawberry syrup and mix to make a paste. Form the piggies and refrigerate overnight.
The next day I prepared the ganache. After removing the parchment paper I poured the ganache on top of cake. I refrigerated it for about an hour (or until it starts setting) and then placed the piggies on top.
- 200 ml heavy cream
- 250 grams couverture chocolate
- A pinch of salt
- A pinch of freshly grated black pepper
- 1/2 tsp orange zest
Over a double boiler heat the cream (do not boil). Add the chocolate and mix until it melts. Add butter, salt, pepper and zest and mix. Set aside until it cools.
12 Kit Κat chocolates (11 1/2 needed)
You will find more cake ideas in Volume 2 of my e-cookbook, sold by me in pdf format or on all Amazon stores.
Kopiaste and Kali Orexi,
A simple and very easy chicken roast recipe, different than the usual roast recipe we usually make in Greece. The only thing you have to do is wash the chicken and then crush garlic and rosemary and mix it with olive oil, salt and pepper and then rub the chkicken under the skin. When cooked, the chicken becomes so juicy and flavourful and because a slit is made in the baby potatoes, all the wonderful flavours of olive oil, lemon juice, garlic and rosemary are absorbed by the potatoes, making them irresistible.
With the drippings I made a mustard gravy which I served separately over the meat and potatoes.
It usually takes a long time to post some of my recipes because I don’t have much time lately, but since I have another similar recipe with Chicken cooked in the skillet, with Rosemary, Garlic and Prunes, I have also posted it in my other blog.
Try any one you like but I am sure you will love both of them.
Chicken with Garlic and Rosemary, recipe by Ivy
Preparation time: 20 minutes
Cooking time: about 1 hour and 30 minutes
- 1 roasting chicken (I used corn fed, about 2 kilos)
- 3 sprigs rosemary, plus 1 sprig for potatoes
- 3 cloves roasted garlic, together with 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp peppercorns
- 1 cup extra virgin olive oil
- ¼ cup lemon juice
- 2 cups water
- 2 kilos French baby potatoes, (plus more salt and freshly grated black pepper and rosemary for potatoes)
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tbsp mustard
- 1 cup drippings from the roast
- Preheat oven to 180o C / 350°F.
- Remove the leaves of the rosemary in a food processor, add garlic together with olive oil from the roasted garlic, peppercorns and salt and mix until all the ingredients are crushed. (If you do not want to use a food processory you can use a pestle and mortar or finely cut the rosemary and mash the roasted garlic and mix with the other ingredients).
- Loosen skin from breasts and drumsticks and spread rosemary mixture evenly under the skin.
- Place chicken in the pan, breast side down.
- Wash potatoes thoroughly and make a slit in the centre. Season chicken as well as potatoes with additional salt, black pepper and rosemary.
- Add olive oil, lemon juice and water.
- Roast, chicken and potatoes until golden on one side and turn over. Cook until golden on other side as well.
- Remove chicken and potatoes from the baking tin and discard any fat from the drippings.
- In a small pot heat the olive oil and with a balloon whisk mix in the flour to make a roux. Dissolve the mustard in the drippings. Add the drippings and mustard and mix until the sauce thickens. Taste and adjust seasoning if necessary.
Serve with salad and a simple dip of yoghurt mixed with mustard.
Kopiaste and Kali Orexi,
I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food. I usually buy a lot of vine leaves during spring when they are tender and store them in the deep freezer to last for a whole year. However, sometimes they finish before spring so during winter a good alternative would be lahanodolmades, which are stuffed cabbage leaves or seskoulodolmades, stuffed chard leaves.
In order to make lahanodolmades you have to buy a large cabbage whose leaves are not very tight but should be rather loose. The cabbage core is removed and you have to immerse the cabbage in hot, salty water until they start becoming soft. In order to be able to remove it from the hot water, you can stick a large fork in the centre, remove the outer leaves and continue cooking them until you have removed enough. Some leaves may be damaged but those can be collected as well as any leftover cabbage and turn into another Greek dish called «Lahanoryzo», which is a kind of rice pilaf with cabbage, which makes a great side dish or a vegetarian meal on itself with some Greek yoghurt.
Lahanodolmades me Avgolemono (stuffed cabbage leaves), recipe by Ivy
Preparation time: 50 minutes
Cooking time: 45 minutes
- 1 large cabbage about 2 kilos (afrato)
- 1 kilo ground pork or veal (or a mixture of both). I use pork.
- ½ cup of rice preferably Carolina or other short grain rice
- 1 big red onion, finely chopped
- 1 green onion, finely chopped
- ½ cup of parsley, finely chopped
- ½ cup dill, finely chopped
- ½ cup aromatic herbs such as, kafkalithres and myronia (optional)
- ½ cup of extra virgin olive oil
- Salt and pepper
- 1 cube dissolved with water or chicken stock
- 3 egg yolks
- ½ cup lemon juice
- 2 tbsp corn flour
- 1 cup broth
- In a large pot, bring salted water to a boil. Carefully remove the core of the cabbage, stick a fork in the centre and boil cabbage until outer leaves become soft. Remove as many leaves as you can and continue with more leaves.
- In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the oil and mix well.
- If the leafs are very big cut them into pieces about 4 x 4 inches and remove any hard core. Add a heaped spoonful of minced meat (the amount of the filling will depend on the size of the leaf).
- Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don’t fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll.
- Place neatly in the pot (I use the same one the cabbage was boiled) starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan). This is done so that when the lahanodolmades are boiling they will not open.
- Add the remaining olive oil and water (or stock) just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.
- Drain most of the broth keeping 1 cup for the avgolemono.
- Let them cool down for a while and then pour over the avgolemono sauce. See step-by-step instructions here.
Note: Avgolemono needs some time to thicken, so it’s better leave it for at least half an hour before serving.
Greek pites (pies) with homemade crispy phyllo that you can adapt for your needs, depending on what ingredients you have available.
Pita, plural pites (pies) are a staple part of Greek cuisine and the philosophy behind «pites» was that the housewives used whatever leafy greens they produced in their gardens, some cheese and some homemade phyllo and they made one of the most delicious food one can eat. The most popular is of course is spanakopita (spinach pie) but believe me that there are innumerous kinds of «pites»such as «kreatopita / meat pie», «kotopita / chicken pie», «tyropita / cheese pie», «kolokythopita / pumpkin pie», «manitaropita / musthroom pie» and many more, each one being better than the other.
This is also how this «pita» came to be. Last month when I visited my children in Athens, I found in the refrigerator a box of mushrooms which were forgotten in the refrigerator for quite a long time and if they stayed a couple of more days they would defionitely end up in the trash. I decided to make a mushroom pie for them but the mushrooms did not seem enough, so I knew I would find some frozen bell peppers in the deep freezer, which I used. When sauteing the mushrooms and the peppers they gave off too much water, so that’s when I decided to add the rice in order to absorb all the fluids and that added extra flavour. I had some aromatic jasmine rice which I used but you can use any other starchy rice you like or even bulgur will do. I used feta because there is always some feta cheese in the fridge but you can use any other hard cheese you like. Graviera, kefalograviera, kefalotyri or halloumi is another good choice of Greek cheeses but you can also use pecorino or gruyere if you cannot find Greek cheeses or any other hard cheeses you like.
When I was making this pita I was not planning to post the recipe, as I have already posted a Mushroom Pie before, so I did not bother to take any pictures. However if was so delicious that I wrote down the ingredients before forgetting them and fortunately there were two leftover pieces which I took some pictures the following day. When I made the dough I did not measure the ingredients so I had 5 phyllos but in the recipe given to you, you can make at least six. If you do not want to make your own phyllo from scratch you can use store bought phyllo instead but of course it’s not the same thing.
Some times when I have some leftover pieces of dough I use it to decorate the pie. The first picture above is actually a Meat Pie (a future recipe to post) which I made during Christmas, and I used a cookie cutter to make the designs.
Here’s one I made with store bought phyllo and instead of rice I added bulgur wheat in the filling.
Manitaropita me Piperies (Homemade Greek Mushroom Pie with Peppers), recipe by Ivy
Preparation time:1 hour
Baking time: about 1 hour
Makes: 1 pie – 30 cm baking pan
- 1 dose phyllo See step by step instructions.
- ¼ cup olive oil
- 1 red onion, finely chopped
- 1 white onion, finely chopped
- 3 cloves roasted garlic, finely chopped
- 500 grams button mushrooms, sliced
- 1 cup bell peppers (various colours) julienned
- 1 cup parsley, finely chopped
- Salt and freshly ground black pepper
- A pinch of cumin
- 1 tsp spice mixture
- 100 grams feta
- 1/3 cup Jasmine rice
- Prepare dough.
- Heat the olive oil in a heavy skillet and sauté the onions until translucent. Add garlic and mix a couple of times.
- Add mushrooms and sauté them, then add peppers, salt and pepper, spice mixture and feta and mix. At this point a lot of juices will be released. Add the rice and mix until all the juices are absorbed. Set aside until it cools and mix in the parsley.
- Preheat the oven to 180 degrees C / 350 F.
- Divide the dough in six pieces. Roll out each phyllo, one at a time. Brush a 30 cm baking tin with olive oil and place the first phyllo. Brush with olive oil then add a second phyllo, repeat with the third phyllo. Add the filling and continue adding two or threee more phyllo sheets, brushing them with olive oil.
- Lightly score on top and bake for about one hour or until golden brown.
Other relevant recipes:
Kopiaste and Kali Orexi,
Instead of making risotto using arborio rice (or Carolina rice which we use in Greece), I used kritharaki (orzo) which is a tiny pasta, which looks like rice. In order to make this recipe you need some roasted butternut squash, which adds a sweetness to the pasta and of course Greek feta, which will balance the sweetness and make the dish creamy and delicious. I used roasted butternut squash which I had previously roasted and stored in the deep freezer and so the dish was made very quickly.
If you want some meat in your kritharotto, how about adding some spicy sausages? The method is exactly the same but start by sautéing the sausages first and then add all the remaining ingredients. I used Greek spicy sausages which added extra flavour to the kritharotto.
Kritharotto (orzo risotto) with Butternut Squash, (Sausages) and Feta, recipe by Ivy
Preparation Time: 15 minutes
Cooking Time: 45 minutes
- 1/4 cup olive oil
- 2 Greek spicy sausages (optional), cut in small pieces
- 1 leek, finely chopped
- 2 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- 2 cups roasted butternut squash
- 500 grams medium orzo
- 1 cup white wine
- Salt and freshly ground black pepper
- About 2 litres chicken stock (or 2 litres water with one bouillon)
- 1/2 cup finely chopped kafkalithres and fresh oregano (or parsley)
- 150 grams feta
- 1 tbsp butter or margarine
- If you do not have chicken stock, heat the water and dissolve the bouillon.
- In a large pot or heavy skillet heat the olive oil and sauté (the sausage and add) the leek and onion until translucent. Add the garlic and mix for a few seconds. Add the orzo and mix to absorb the oil, sauté for a minute or two and then add the wine.
- Season with salt and pepper and mix until the alcohol evaporates. When the wine is almost cooked away, start adding the stock a ladle at a time.
- Reduce heat to medium and keep adding stock and mixing until your risotto is nearly done.
- When adding the last stock, mix in the butternut squash and feta and mix until feta melts. Add kafkalithres and fresh oregano as well as butter or margarine and stir well to combine.
- Sprinkle with freshly grated black pepper and serve while hot.
Other similar recipes:
Kopiaste and Kali Orexi,