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Prassopita: Greek Style Leek & Feta Cheese Pie
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Πρασόπιτα
Serves 12:
6 leeks cleaned and sliced into half moons
6 scallions, finely sliced
¼ cup olive oil, for the filling
Salt and freshly ground black pepper, to taste
1-pound feta cheese
3 eggs, beaten
¼ cup chopped fresh mint
2 tablespoon dried dill
1-pound phyllo pastry thawed and at room temperature
1/3 cup olive oil or melted butter
¼ cup breadcrumbs
2 tablespoons sesame seeds
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Mix to combine then season with salt and pepper.
Fold in the beaten egg, mint, and dill.
Grease the bottom of a 9” by 13” baking pan.
Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
Brush the baking pan with melted butter.
Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock) placing half in the pan and the other half should hang out of the pan.
Drizzle some melted butter/oil on top of the phyllo.
Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
Drizzle them with some more melted butter/oil.
Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter/oil.
Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter/oil.
Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
Drizzle with melted butter/oil.
Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle the top with some sesame seeds.
Bake 1 hour or until the pie is golden brown on top and the filling is bubbling.
Sometimes, it can take 1 hour and 15 minutes to be ready.
Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Serves 12:
6 leeks cleaned and sliced into half moons
6 scallions, finely sliced
¼ cup olive oil, for the filling
Salt and freshly ground black pepper, to taste
1-pound feta cheese
3 eggs, beaten
¼ cup chopped fresh mint
2 tablespoon dried dill
1-pound phyllo pastry thawed and at room temperature
1/3 cup olive oil or melted butter
¼ cup breadcrumbs
2 tablespoons sesame seeds
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Mix to combine then season with salt and pepper.
Fold in the beaten egg, mint, and dill.
Grease the bottom of a 9” by 13” baking pan.
Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
Brush the baking pan with melted butter.
Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock) placing half in the pan and the other half should hang out of the pan.
Drizzle some melted butter/oil on top of the phyllo.
Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
Drizzle them with some more melted butter/oil.
Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter/oil.
Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter/oil.
Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
Drizzle with melted butter/oil.
Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle the top with some sesame seeds.
Bake 1 hour or until the pie is golden brown on top and the filling is bubbling.
Sometimes, it can take 1 hour and 15 minutes to be ready.
Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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