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The Weekend Neos Kosmos : 16 May 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 16 MAY 2015 21 FOOD ucchini and herb pie (kolokithopita) eek dish that is equally delicious when eaten hot or cold. an buy the filo ready made, however it is a lot healthier and fun even to try and make atch, even if it is somewhat time-consuming. or the pastry: edients: 2 teaspoons active GITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 16 MAY 2015 21 FOOD ucchini and herb pie (kolokithopita) eek dish that is equally delicious when eaten hot or cold. an buy the filo ready made, however it is a lot healthier and fun even to try and make atch, even if it is somewhat time-consuming. or the pastry: edients: 2 teaspoons active ge ge egg, at room ature, beaten ¼ cup olive oil 1 cup wholewheat flour 1 cup unbleached flour e as needed) 3/4 tsp salt 3/4 tsp sugar Method: Dissolve yeast in 1/2 ewarm water, add sugar, and allow to sit until the mixture is , about 5 minutes. 2. Beat in the egg and ombining the flours and salt, stirring into the yeast mixture. 3. Work the dough until it comes together in a coherent mass, adding flour as necessary. urn out onto a -floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth and shaped into a ball. 5. Place in a lightly-oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour. 6. Turn the dough out onto a lightlyfloured surface, gently knead a couple of times, and cut into two equal pieces. 7. Shape each piece into a ball without kneading it and roll out into thin rounds to use according to the recipe. For the filling: Ingredients: 1kg zucchini, ends trimmed 2 tsp extra virgin olive oil for the mix 1 large onion, finely chopped 2 garlic cloves, minced 1 cup finely chopped dill ½ cup chopped fresh mint, or a combination of mint and parsley 1 cup crumbled feta or any cheese 3 eggs, beaten pinch of parsley, oregano and basil freshly ground pepper salt to taste oil to brush the filo For the pie: 1. Heat the oven to 180°C. 2. In a pan, melt the butter over medium-high heat. 3. Add the zucchini and onion and cook from 6 to 8 minutes, stirring occasionally, until the vegetables are tender. 4. Stir in parsley flakes, salt, pepper, garlic, basil and oregano. Slice zucchini wedges and place them on top of the filo before you bake it to make it even more attractive. 5. In large bowl, mix the eggs, cheese and the cooked vegetable mixture, stirring gently until the ingredients are mixed. 6. In a baking pan, add the piece/s of filo, lightly brushing with oil and turning the dish after each addition so that the edges drape evenly over the pan. 7. Place the filling on top of the filo and then cover it up with another filo sheet or sheets and oil again. 8. Press the edges of the top and bottom layers of dough together. 9. Make a few slashes in the top crust so that steam can escape as the pie bakes. 10. Bake 50 to 60 minutes, until the pastry is golden brown. 11. Remove from the oven and allow the pie to cool 15 to 30 minutes before you serve it. Ground meat pie (kimadopita) Cabbage and cheese spiral filo pie (strifti lahanopita) This is a traditional Greek summer pie that is most commonly found in the Cretan villages between Heraklion and Rethymno. When served hot, this hearty, savoury delight can fight the chill of the coldest winter. Ingredients: 100ml extra virgin olive oil 14 sheets filo pastry 200g Greek feta, crumbled 2 leeks (white part only), thinly sliced 250g savoy cabbage, finely shredded 120g soft goat's cheese, crumbled 2 tablespoons roughly chopped dill 1 tsp fennel seeds 2 tsp dry mint 125g butter, softened 2 lemons Method: 1. To prepare the filling for the pie, heat 60ml of olive oil in a frying pan over medium heat. 2. Cook the leeks, stirring about 5 minutes or until softened. 3. Add the cabbage, followed by the salt and fennel, and cook until the cabbage is soft. 4. Cool for 5 minutes, then add the goat's cheese and dill. 5. Preheat the oven to 180°C. 6. Divide the filling into 7 parts. 7. Stack two filo sheets and brush in between with butter. 8. Cover the remaining filo sheets with a clean, damp tea towel. 9. Place a portion of the filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down. 10. Repeat with the remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled. 11. Brush some melted butter on the pie and scatter feta crumbs. 12. Bake the pie for 25 minutes or until the filo has a golden colour and looks crispy enough. * To serve the pie, squeeze the juice of the lemons in a bowl with 2 tablespoons oil and season it with salt and pepper. Scatter some dill and mint on top and drizzle the juice over the pie to give it a tangy twist Back in the day, when our grandparents only had the basics, they had to be very inventive in order to create tasty and rich meals for the family that would last them for days - even outside the fridge. Pies were the most common solution, and a minced meat pie guarantees that the baked meat will stay moist and edible for longer. Ingredients: This mouth-watering Greek delicacy will definitely impress your friends and family. 6 thick sheets of filo dough 500g minced beef or pork 300g finely chopped tomatoes 200g sliced button mushrooms 1 finely chopped large red onion 1 small red and 1 small green pepper, chopped 100g grated Edam cheese (or pecorino if you prefer spicier flavours) 3 bay leaves 3 tbsp olive oil 1/2 cup red wine 1 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tbsp sugar 1tbsp black pepper Minced meat pie with traditional filo is a filling and delicious meal. Method: 1. Spread olive oil to oil onto the filo sheets. 2. In a pan put the 3 tbsp of olive oil on high heat and sauté the onion for a few minutes. 3. Add the mushrooms and continue to sauté. 4. Add the minced meat and sauté for 3 minutes. 5. Pour the wine and let boil until most of it has been evaporated. 6. Next, add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves. Lower heat to low and simmer for 50 minutes. 7. Remove from heat, add the cheese and stir to combine. 8. Preheat oven to 175°C 9. Take a rectangular pan and oil thoroughly. 10. Divide your filo sheets equally in two batches. 11. Put the first filo sheet at the bottom of the pan, slightly oil it and place the next sheet. 12. Oil again and move on to the third filo sheet. 13. Add the ground meat filling and on the top place the fourth filo. 14. Oil again and place the fifth and sixth accordingly as well as the surface of the pie before scoring the top filo sheets in square pieces. 15. Put on the lower level of your oven and bake for approximately 30 to 40 minutes or until the crust is golden brown. 16. Let it cool and serve.
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