* Exported from MasterCook *
Macedonian Pie with Tomatoes and Walnuts from Naoussa
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2/3 cup extra-virgin olive oil
5 large red onions -- coarsely chopped
4 medium firm ripe tomatoes -- grated
salt and freshly ground black pepper -- to taste
1 1/2 cups coarsely chopped walnuts
1 package phyllo dough sheets -- or homemade or Macedonian phyllo dough
Heat 1/3 cup olive oil in a large skillet over medium heat and cook the onions, stirring until wilted and translucent, 7 to 8 minutes. Add the tomatoes and simmer until most of the liquid has been absorbed. Season with salt and pepper and add the walnuts. Combine.
Preheat the oven to 375F. Lightly oil an 18-inch round pizza or baking pan. If using Macedonian phyllo, divide the dough into 2 equal balls. Keep one ball covered with a kitchen towel or under an inverted bowl while you work with the other dough ball. Place the ball on a lightly floured work surface and dust lightly with flour. Using a heavy rolling pin, roll the dough into a circle 5 to 6-inches in diameter. Do this in sure, even strokes in every direction so that the circle is properly shaped from the start. Sprinkle the surface lightly with flour as you go,, after every or every other stroke.
Next, place the dough in front of you and place a dowel or small broomstick at the bottom. roll up the dough along the dowel, gently coaxing it out from the center to the edges as you go. Sprinkle after every or every other turn with a little flour. Turn the dough clockwise after every roll, too, to ensure that it rolls out evenly in all directions. Keep doing this until you get a circle that is about 22-inches diameter. Place the dough inside the pan, letting the excess hang over the rim. Brush lightly with oil. Spread the filling evenly over the pastry, leaving the inch around the outer rim empty.
Roll the second piece of phyllo into a 22-inch circle and place this over the filling in such a way that it isn't pulled tight with the excess dough hanging over the edge, but wavy and undulating here and there all over the surface. Roll the bottom excess phyllo inward, in the shallow periphery, to form a thick crust.
If using basic phyllo dough, divide the dough into 5 equal balls. You'll need 3 sheets for the bottom and 2 for the top. Follow the same direction for rolling out Macedonian phyllo (above), but roll out and brush with oil 3 sheets for the bottom, spread the filling over them, and roll out 2 sheets for the top, maintaining the undulating surface and making the thick rim in the same way.
Bake until the phyllo is golden, about 50 minutes. Remove from the oven, let cool in the pan, and serve.
Note: You may reduce the ingredients by half and bake the pie in a 9 or 10-inch round pan.
Makes one 18-inch pie. Serves 10 to 12.
AuthorNote: This dish is delicious and simple, and the ground walnuts give it a surprisingly substantial texture, as though the pie was filled with ground meat.
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 pie"
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Per Serving (excluding unknown items): 252 Calories; 23g Fat (79.3% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.
NOTES : Borek
Nutr. Assoc. : 0 0 0 0 20187 0
