* Exported from MasterCook *
Macedonian Onion Pie with Tomatoes and Walnuts from Naoussa
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
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 & freshly ground pepper -- to taste
1 1/2 cups coarsely chopped walnuts
1 package commercial phyllo dough sheets -- or 1 recipe Macedonian phyllo, or Basic Homemade Phyllo Dough
Heat 1/3 cup of the 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, 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 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 her and there all over the surface. Roll the bottom excess phyllo inward, in the shallow periphery, to for a thick crust.
If using basic phyllo dough, divide the dough into 5 equal dough, divide the dough into 5 equal balls. You'll need 3 sheets for the bottom and 2 for the top. Follow the same directions for rolling out Macedonian phyllo, but roll out and brush wit 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.
You may reduce the ingredients by half and bake the pie in a 9-inch or 10-inch round pan.
Makes one 18-inch pie (10 to 12 servings)
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.
ChupaNote: use yulfka (a thicker Turkish phyllo pasty sheet) or use triple the number of sheets of commercial phyllo [9 sheets for the bottom, and 6 for the top]. Don't forget to brush with clarified butter or oil between sheets.
Kochilas Macedonian Phyllo Dough
4 cups all-purpose flour, to 4 1/2 as needed
1/2 teaspoon salt
1 1/2 cups water, to 1 3/4 cups
1 Tablespoon olive oil
1 1/2 cups melted clarified unsalted butter
Combine the flour and salt in a large bowl. Make a well in the center and add the water and oil. Mix in the flour, starting from the perimeter of the well, until it is completely combined. Knead well for about 10 minutes. The dough should be firm and smooth. Divide into 2 equal-size balls and set aside to rest, covered with plastic wrap.
Using a rolling pin or thin dowel and working on a lightly floured surface, roll open the first ball of dough to a large circle about 20-inches in diameter. Brush the entire surface generously with melted butter. Fold the two sides so that they meet in the center. Brush this surface generously with butter too. Fold again, so that the dough is now like a long panel, 3 to 4 inches wide. Brush the surface with butter, and fold again, so that the dough becomes like a block. Cover with plastic and refrigerate for 1 one hour or up to one day. Repeat with the second ball. Leave the phyllo at room temperature for about 30 minutes before using.
Makes enough pastry for a 15 to 18-inch round pie pan
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 18-inch pie"
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Per Serving (excluding unknown items): 261 Calories; 23g Fat (76.5% calories from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.
NOTES : Kremmydopita me Tomates kai Karydia
Nutr. Assoc. : 0 0 0 0 0 0
