Greek Artichoke Pie
Ingredients
For the filling
250 grams roughly grated regatto cheese
100 grams ricotta cheese or anthotiro
1 tablespoon butter
100 milliliters olive oil
100 milliliters milk
1 tablespoon sesame seeds
300 grams wheat flour
100 grams all-purpose flour
120 milliliters extra virgin olive oil
50 milliliters ouzo
50 grams all-purpose flour kept separate in a bowl to be used when you roll out the dough
Preparation
1
Filling
2
Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart.
3
Finely slice the artichokes.
5
Add 3 tablespoons of water and simmer for 5 minutes.
6
Put in a bowl and add the grated regatto cheese with the ricotta or anthotiro along with salt, pepper and chopped mint.
7
Gently mix.
8
Filo Pastry
9
Mix all the ingredients in a large bowl with enough water to make a pliable dough.
10
Knead well and make a pliable dough.
11
Divide the dough into 6 balls.
12
Cover with clingfilm and set aside to rest for 1 hour.
14
Place 3 layers of the filo pastry in an oven dish brushed with olive oil and brush in between each layer with olive oil.
15
Add the filling.
16
17
Lightly score the final layer in squares.
20
Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes until the pie is a lovely golden colour and well-baked underneath.
Tools
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About
A tasty and healthy pie. This can be served as a side dish, as part of a buffet or as a delicious snack.
Yield:
6.0 Servings
Added:
Saturday, July 10, 2010 - 2:10am
