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Cheese Pie with Olive Oil

For the puff pastry:
1 egg
3 tablespoons olive oil
½ teaspoon salt
1 cup flour
4 - 5 tablespoons milk

For the filling:
½ kg feta cheese, crumbled
3 eggs
½ cup milk
4 tablespoons olive oil
3 - 4 tablespoons fine semolina

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.

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Olive Oil Pie (Lathenia) from the Cyclades

1½ cup water
1½ envelope active dry yeast
½ teaspoon salt
½ cup olive oil
800 grams flour (preferably wheat)
1 medium onion, grated
2 - 3 firm tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano
100 grams feta cheese, crumbled (optional)

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.

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Spinach-and-greens Pie

For the filling:
1 kg greens (spinach and other greens), finely chopped
5 - 6 spring onions, finely chopped
½ cup dill, finely chopped
½ cup fennel, finely chopped
½ cup olive oil
Salt and pepper
½ cup ground toasted bread
200 grams crumbled feta cheese

For the dough:
½ cup olive oil
½ cup water
Grated rind and juice of 1 lemon
½ teaspoon salt
2 cups self-raising flour

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.

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Courgette Pie

For the filling:
1 kg courgettes
1 teaspoon salt
4 tablespoons olive oil
1 medium onion, grated
1 green pepper, grated
½ cup finely chopped dill or mint
4 eggs
½ cup grated cheese
½ cup zwieback biscuit crumbs

For the phyllo paste:
½ cup olive oil
½ cup milk
½ teaspoon salt
½ kg self-raising flour

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.

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Cheese Bread

3 tablespoons olive oil
1 cup water
250 grams crumbled feta cheese
1 package dry yeast
½ kg flour

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.

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Baked Cheese Pasties

For the puff pastry:
½ cup yoghurt
½ teaspoon baking soda
½ cup olive oil
½ teaspoon salt
Juice of 1 orange
½ kg flour

For the filling:
350 grams crumbled feta cheese
1 egg

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.

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Spinach-and-greens Pasties

For the puff pastry:
½ cup water
5 tablespoons olive oil
1 - 2 eggs
1 teaspoon salt
½ kg self-raising flour

For the filling:
1 kg spinach
1 medium onion or 5 spring onions, finely chopped
4 tablespoons olive oil
1 cup finely chopped parsley
½ cup grated kefalotyri (hard cheese made from sheep’s milk) or crumbled feta cheese
½ teaspoon salt, pepper

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.

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Rice Pie

½ kg rice
8 eggs
400 grams grated cheese
½ cup olive oil
½ kg commercial pastry

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.

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  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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