Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
Recently, we served a recipe for a spicy pumpkin pie baked in a sweet version. This, of course, is not the only way to prepare this universal vegetable. Greeks often also prepare a pumpkin roasted in filo, but with the addition of cheeses, on the salty.
It's a very tasty and quite simple dish. Preparing them, however, you must remember that the pumpkin requires proper juicing and evaporation. If we do not do it, the dish may fail.
Pumpkin baked in filo is one of those dishes that left a few hours after baking definitely gain in flavor. Therefore, it is worth preparing a larger portion, which is enough for more than one dinner. It can be served with Greek yogurt, but it will also be delicious without this addition.
1. Grind the pumpkin on a large mesh grater, properly salt and leave for several dozen minutes. After this time, we squeeze the juice firmly.
2. Cut the onion finely and fry in the preheated olive oil until vitrified. We add the grated pumpkin and fry for a long time, until most of the water evaporates from it. When the pumpkin falls apart, remove the pan from the fire and leave to cool.
3. When the pumpkin has stopped, add grated cheese, mint, nutmeg, whipped eggs and semolina, which will absorb any excess water remaining in the filling. Farszu no longer salt, only season with pepper.
4. The bottom and sides of the heat-resistant dish are laid out with filo pastry patties. Each of them we lubricate with olive oil. At the bottom should be no less than 6-7 slices of cake. We put on the filling and wrap the edges of the dough. On top, we put more filo loaves, which, as previously, are oiled with olive oil.
5. It is also important that the ovenproof dish, which we use for baking, is not too small, because too high stuffing will require longer baking.
6. Before inserting into the oven, you can gently cut the top layers of filo, which will facilitate later cutting. However, if you do not do it, nothing will happen.
7. Bake the pita in an oven preheated to 180 degrees for about 50 minutes. Filo should be slightly brown after baking.
8. Pita tastes best the next day, when the flavors blend in exactly. It can be stored in the refrigerator for several days.
Καλή όρεξη!
Zucchini in Greek cuisine is very common. It can be found as an ingredient in pits (kolokithopita), chops (kolokithokeftedes), in vegetable casserole briam, in the form fried in pastry (kolokithakia tiganita) or simply cooked or grilled. Another tasty way for this vegetable is to make it in a stuffed form. We chose stuffing without meat, mainly based on feta and walnuts.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
The genesis of pizza is not as unambiguous as it was thought to be, because it was the ancient Greeks began to bake herbal flat bread with oil and garlic. Although the pizza rather does not belong to the canon of Greek cuisine, the modern Greeks form their own version of pizza based mostly on local vegetables, cheeses, and also olives.
Komentarze
komentarz z
Ciasto filo
Wypełnij poniższy formularz aby dodać komentarz
lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10153401011072551,10153982228817551,10154946560432551