- Cretan Notch-weeds Pie

Category: Mediterranean Diet, Cretan Recipe.

Serves: 8  
Preparation time: 1h 45min + 1h rest
Level: Easy - medium 

Cretan notch-weeds pie, Mediterranean Diet, The Cretan Diet,


For the pastry

  • 600 g. flour for all purpose + a little more on the bench
  • 1/2 tsp. tsp salt
  • 1 sachet dry yeast powder
  • 150 - 200 ml of hot water
  • 200 ml ^eleon^ extra virgin olive oil  $
  • 1 egg

For the filling

  • 2kg blites, peeled and chopped
  • 70 ml olive oil + a little more for the pan and the foil
  • 2 onions, small frame leaves from 1 bunch of mint, chopped
  • 1/2 tsp. Fresh nutmeg, grated
  • 1/2 tsp. teaspoon cumin powder 
  • salt and freshly ground pepper



In a large bowl mix 500g. flour, salt and dry yeast and make a hole in the middle. Pour the hot water there, olive oil and egg and knead with your hands for 6-8 minutes, until the materials to be joined into a soft dough. If the dough is too sticky hands and not easily worked, add 50-100 grams. Additional flour. Cover the bowl with a towel and leave in place for about 1 hour until the dough to rise and almost doubled in volume

Filling (prepare the entire time inflates the dough):

In a large saucepan put to boil plenty of water and 1 tsp. tablespoon salt. When the water boil, add the blites, boil for 3 minutes and drain well. Empty the pot of boiled water where the blites, the sweep well and add there the measured olive oil, onion and salt all together. Saute the onions over low heat for 7-10 minutes, until soft but not browned. Add the blites, stir well lubricated and cook for 5 minutes, uncovered pot, drink up liquid and soften slightly. Add the mint, nutmeg, cumin, salt and pepper and stir. Transfer the pan from the heat and let the blites to cool completely.

The pie:

Preheat oven to 160 ° C. Grease a round baking pan lightly with a diameter of 40 cm. Or rectangular pan 30 x 40 cm. Divide the dough into two equal parts. Flour the work surface lightly and put there some dough. The roll out with a rolling pin into a round-stick sheet with a diameter of 10 cm. Larger than the diameter of the pan. Lay the sheet on a greased baking sheet, covering the walls. The edges of the sheet should be sticking out of the pan. Pour the mixture in blites sheet and spread evenly. Roll out dough to a second part round sheet with a diameter equal to that of the pan and cover the filling. Cut the ends of the sheet projecting and turning inwards, thereby closing the filling. Grease lightly the surface of the pie and bake at low ladder 50-60 minutes. The Remove and allow to cool slightly and then cut it into pieces. Optionally, Serve with sour cream cheese or yogurt.

Luxury Olive Oil family co.Luxury Olive Oil family co.

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