Sunday, 5 August 2012

Prasopita (leek pie)







I love making pites...I have a few favourites...Spinach, wild greens, the traditional Kefallonian pie, which my ex boyfriends mum used to make (will have to live with the wonderful memories of her cooking - it's been nearly 20 years and my mouth still waters thinking about it!)...the list goes on.  However the other week I made some leek pies...I probably added some other herbs and greens but in this recipe I have just put leeks.

There are loads of different ways to prepare the filo.   This is one of the ones I use.





Ingredients for pastry

3 cups flour
3 tbs oil
melted 250 grams butter
salt
1tbs vinegar
2 cups tepid water
corn flour



Ingredients for leek mixture
200 grams fetta
2 leeks (washed and finely sliced)
1 egg
1 tbs uncooked rice
salt pepper

Sauté leeks until soft. Add uncooked rice (the rice absorbs all moisture leaving a crispy filo.) When the mixture is cool add the crumbled fetta and egg. Mix well. Taste and adjust seasoning.


Instructions for filo pastry
Sift 3 cups of flour on to table (or large bowl).  Make a well in the centre and add the oil, salt and vinegar.  Slowly add water and mix.  Consistency should not be too sticky or too hard.  Knead it for about 5-10 minutes (wetting your hands if the dough requires more water) till the dough feels springy and soft to the touch.

When you reach the desired consistency cover the dough with a damp towel and allow rest for about 1 hour.

Once rested divide dough into 9 balls.  Pat balls out into discs, flour the table with cornflour and roll out with rolling pin until very thin. Drizzle with melted butter, add some of the leek mixture and fold into and envelope shape.  Place in well greased baking tray and baste with more melted butter until all dough is covered.  Repeat until finished.



Bake for about 50-60 minutes until golden brown.


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