* Exported from MasterCook *
Macedonian Savory Pie with Roasted Red Peppers and Onions - Horiatiki Pita or Seltska Pita tis Prespas
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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1/2 cup extra-virgin olive oil
2 large red onions -- coarsely chopped
3 medium ripe tomatoes -- firm, grated, OR 1 1/2 cups peeled, seeded, and chopped plum tomatoes (canned are fine)
6 large red bell peppers -- or Florina peppers, roasted, peeled and coarsely chopped
salt -- to taste
1 package phyllo dough -- or homemade or Macedonian phyllo dough
To brush: -- olive oil
Heat the olive oil and cook the onions over medium heat until soft, about 8 minutes. Add the tomatoes and peppers, season with salt, and simmer, until the mixture is thick and most of the liquid has evaporated, about 15 minutes.
Preheat the oven to 375F. Brush an 18-inch round pizza or baking pan with olive oil. 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 ball. Place the ball on a lightly floured work surface and dust lightly with flour. Using a heavy, fat 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 in 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 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 sheets for the top. Follow the same directions 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: In Prespes, I went to visit the local women's cooperative, which runs a hotel and a huge kitchen out of which the members make pickles, relishes, and other condiments for sale in their hotel. On the day I arrived, one of the women was eating her lunch - this lovely Slavic-sounding pie filled with roasted red peppers and onions.
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 pie"
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Per Serving (excluding unknown items): 128 Calories; 10g Fat (70.5% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 Fat.
NOTES : Borek
Nutr. Assoc. : 0 0 0 0 0 0 0
