ALAN'S CHOICE | ||||||
OLIVE OIL | ||||||
OLIVE OIL IN PIES | RECIPES FOR: | |||||
For the puff pastry: Prepare a dough with the ingredients for the pastry, cover and refrigerate for 30 minutes. (You can also use commercial pastry). Prepare the filling: In a medium-sized bowl combine feta cheese, beater eggs, milk, olive oil and semolina. Blend very well with a fork and refrigerate for 1 hour. Remove dough from refrigerator and roll it out on a lightly floured surface to a circle, the size of a baking tray. Spread the puff pastry on the bottom of an oiled baking tray and place the filling on top. Baste gently with 1-2 beater eggs and bake in moderate heat until golden brown, for about one hour. After it has cooled a little, cut into pieces and serve. [top]Olive Oil Pie (Lathenia) from the Cyclades 1½ cup water Dilute yeast in warm water, add half olive oil, salt and flour, a little at a time till you have a soft dough. Knead well. Place the dough in the centre of an oiled baking pan and spread all over the bottom of the pan with your oiled finger tips. Leave it in a warm place to rise until double in bulk and top with onion, tomato, oregano, (feta cheese) and remaining olive oil. Bake in moderate heat for about 50 minutes. [top]For the filling: Prepare hard paste with the above ingredients and refrigerate for 30 minutes. Wash and finely chop spinach and greens. Heat olive oil in a saucepan and soften greens on low heat for about 15 minutes. Drain completely and combine with a little salt, pepper, to desired taste, feta cheese and toasted bread crumbs. (You can omit feta cheese). Remove dough from refrigerator and divide into 2 balls, one a little bigger than the other. Roll out the bigger part on a lightly floured surface into a circle, large enough to fit into the bottom of the pan and hang over its sides by about 2 cm. Place it carefully in oiled pan leaving 2 cm of dough hanging over the sides. Spread filling even evenly on top. Roll out second dough ball into a circle the size of the pan and cover the filling. Bring dough hanging over the outer sides and inner sides of the pan together and pinch carefully to join them. Baste with olive oil, mark pieces with a sharp knife and bake in moderate heat until golden brown, about one hour. Cool for at least 20 minutes before serving. [top]For the filling: For the phyllo paste: Grate courgettes the evening before, season with salt, put into a colander and allow them to drain very well. The following day, combine well with the rest of the ingredients and leave aside. Prepare the dough for the phyllo: Beat olive oil, milk and salt and slowly add flour until you have soft dough. Divide into 2 balls, one a little bigger than the other one. This, you roll out and place on the bottom of an oiled pan leaving 2 cm dough hanging over the sides, as in the above recipe. Spread courgette mixture on top and cover with another phyllo, which you make by rolling out the remaining dough. Bring the dough hanging over the outer sides and inner sides of the pan together and pinch carefully to join them. Baste with beater egg, mark pieces with a sharp knife and bake in moderate heat until golden brown, about one hour. [top]3 tablespoons olive oil Dilute yeast in lukewarm water, add olive oil and flour little by little until you have a soft dough that doesn’t stick to the hands. Add feta cheese and knead to combine it with the dough. Place in an oiled bread pan, press with your finger tips and leave it to rise until double in bulk. In the meantime, preheat oven to 180° C. Baste cheese bread with an egg beater with a little olive oil and bake in moderate heat for about half an hour. [top]For the puff pastry: Prepare the dough: Beat olive oil with yoghurt, add baking soda diluted in orange juice, salt and flour little by little until you achieve a soft and elastic dough. Combine feta cheese and egg for the filling. Take pieces of dough the size of a walnut and roll each one out into a small circle. Place 1 teaspoon filling on one half and cover with the other half. Press the edges down with a fork to close firmly, baste with beaten egg while and bake in moderate heat until golden brown, about 25 minutes. [top]For the puff pastry: Beat eggs, add olive oil, water, salt and finally flour, little by little. Knead till you have a hard and elastic dough. Cover and refrigerate for 30 minutes. Prepare the filling: Wash and chop spinach, dip in boiling water for 5 minutes and then drain completely. Heat olive oil in a saucepan and soften onion. Add spinach and stir a few times until juice has evaporated. Put in parsley, salt and pepper, remove from heat and stir in kefalotyri cheese or feta cheese. Take pieces of dough the size of a walnut and roll each one out into a small circle. Place 1 teaspoon filling on one half and cover with the other half. Press the edges down with a fork to close firmly, baste with olive oil or beater egg white and bake in moderate heat until golden brown, about 25 minutes. [top]½ kg rice Put enough water in a large pot, bring to a boil and cook rice for 5 minutes. Place rice in a colander, rinse with cold water under the tap and allow it to drain well. Combine with beater eggs, salt, cheese and 3 tablespoons olive oil. Layer 3 pastry sheets on an oiled baking tray, one at a time, brushing each one with olive oil. Spread about one third of the filling over the last sheet. Repeat twice and finish by placing 4 pastry sheets on top, brushed again with olive oil. Cut into serving portions with a sharp knife and bake in preheated oven (180° C) till golden brown, about 1 hour. [top] |
Cheese Pie with Olive Oil Olive Oil Pie (Lathenia) from the Cyclades Spinach-and-greens Pie Courgette Pie Cheese Bread Baked Cheese Pasties Spinach-and-greens Pasties Rice Pie |
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