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Σερραϊκή Ζύμη - Χειροποίητα φύλλα πίτας

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Ingredients:
8 HANDMADE PIE SHEETS 800 GR. (Ή BIOLOGICALLY) FROM SERRAIKI DOUGH
1 kg of fresh spinach
1 chopped leek
Or cup of olive oil
1 bunch of chopped spring onions
1 chopped onion
1 clove of grated garlic
Salt Pepper
Dill
Or a teaspoon of dry mint
350-400 gr. feta or cow cheese

For the oiling:
1/3 cup olive oil
1/3 cup corn oil
1/3 cup melted butter

Instructions:
Wash the spinach and leeks well. Cut them into smaller pieces. Put the oil on a medium heat and as soon as it heats up, add the spring onions, the dried onion, the garlic and the leek. When they wither, add the spinach (without boiling it), a little salt, pepper, dill and mint. When they wither well and all their liquids evaporate, grate the cheese. Stir 2-3 times and our filling is ready.
At the same time, brush the leaves with the oil-butter mixture that we have prepared.
The leaves need good oiling because they absorb enough oil. Grease the pan where we will bake the pie (diameter 42-45 cm) and spread the 4 oiled sheets, in the middle of the filling and on top the other 4 well oiled sheets. If we want we can divide our filling into 2 parts and put 3 sheets-filling-2 sheets-filling-3 sheets. If the leaves protrude from our baking tray, we can strain them in the center or create a circle around it.
Smear the top sheet with the remaining butter-oil mixture.
Cut the pie and bake for 50-55 minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or until our pie is reddish. After removing the pie from the oven, let it "cool down" for 10 minutes and then cut where we have carved. If we want our pie to remain crisp, we must not cover it.

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Ingredients:
6 HANDMADE PIE SHEETS WITH SPIRULINA (OR ORGANIC) FROM SERRAIKI DOUGH
1 bunch of fresh nettle
750 grams of fresh spinach
Or a cup of olive oil
1 bunch of chopped spring onions
Salt Pepper
Dill
1 tablespoon chopped parsley
Or a teaspoon of dry mint
250 gr. feta or cow cheese

For the Oiling:
Or cup of olive oil
Or a cup of corn oil
Ιού cup melted butter
Instructions:
Wash the spinach and nettle well. Cut them into smaller pieces. Put the oil on a medium heat and as soon as it heats up, add the chopped spring onions. When they wither, add the spinach, nettle, a little salt, pepper, dill, mint, chopped parsley. When they are well withered and all their liquids evaporate, grate the feta or cow's cheese and mix 2-3 times. Our filling is ready.
At the same time, brush the leaves with the oil-butter mixture that we have prepared. The leaves need good oiling because they absorb enough oil. Grease the pan where we will bake the pie (diameter 42-45 cm) and spread the 3 oiled sheets, in the middle of the filling and on top the other 3 well oiled sheets. If the leaves protrude from our baking tray, we can strain them in the center or create a circle around it.
Smear the top sheet with the remaining butter-oil mixture. Cut the pie and bake for 40 minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or until our pie is reddish. After removing the pie from the oven, let it "cool down" for 10 minutes and then cut where we have carved. If we want our pie to remain crisp, we must not cover it.
The green color of the leaves from the spirulina, after baking will almost disappear.

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Ingredients:
6 HANDMADE PIE SHEETS 600 GR. (Ή BIOLOGICALLY) FROM SERRAIKI DOUGH
3 finely chopped leeks
500 g of fresh spinach
Or a cup of olive oil
1 bunch of chopped spring onions
1 chopped onion
Salt Pepper
Dill

For the oiling
Or cup of olive oil
Or a cup of corn oil
Ιού cup melted butter


Instructions:
Wash the spinach and leeks well. Cut them into smaller pieces. Put the oil on a medium heat and as soon as it heats up, add the spring onions, the dried onion and the chopped leeks. When they wither, add the spinach, a little salt, pepper, dill. When they wither well and all their liquids evaporate, our filling is ready.
At the same time, brush the fyllo with the oil-butter mixture that we have prepared. The leaves need good oiling because they absorb enough oil.
Grease the baking tray (42-45 cm in diameter) and spread the 3 oiled sheets, the filling in the middle and the other 3 well oiled sheets on top. If the leaves protrude from our baking tray, we can strain them in the center or create a circle around it.
Smear the top fyllo with the remaining butter-oil mixture. Cut the pie and bake for 40 minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or until our pie is reddish. After removing the pie from the oven, let it "cool down" for 10 minutes and then cut where we have carved. If we want our pie to remain crisp, we must not cover it.

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Ingredients
· 6 HANDMADE SERRAIK DOUGH PIE SHEETS
· 500 gr. minced meat mixed (beef-pork)
· 1 kg of leeks
· Tea cup olive oil
· 1 medium onion, grated
· Salt, pepper, allspice
· 2 tablespoons chopped parsley
· 1 tablespoon tomato sauce
· 1 cup school hot kids (if they do)
· 150 gr. feta or cow cheese (optional)

For the oiling
· 1/3 Cup of olive oil
· 1/3 Cup of corn oil
· 1/3 Cup of melted butter

Instructions
Peel the leeks, grate them and wash them well. Finely chop them in a pan and put them on a medium heat to wither. Then add 1 grated onion and 1 cup of olive oil.
Stir for 2-3 minutes and add the minced meat. Fry the minced meat for about 10 minutes, add salt, pepper, allspice, 1 tablespoon tomato sauce and 2 tablespoons chopped parsley. If you drink the liquids quickly, you can add 1 cup of hot coffee water and continue cooking until all the filling liquids have evaporated.
If you like the taste of the cheese, you can finally grate 150 gr. feta or cow cheese. In this case we must reduce the salt.After we prepare the filling with a brush, we spread the fyllo with the oil-butter mixture that we have prepared. The fyllo need good oiling because they absorb enough oil. Grease the pan where we will bake the pie (diameter 42-45 cm) and spread the 3 oiled sheets, in the middle of the filling and on top the other 3 well-oiled sheets.
If the fyllo protrude from our baking tray, we can strain them in the center or create a circle around it.
Smear the top sheet with the remaining butter-oil mixture. Cut the pie and bake for 40 minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or until our pie is reddish. After removing the pie from the oven, let it "cool down" for 10 minutes and then cut where we have carved. If we want our pie to remain crisp, we must not cover it.

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Ingredients

6 HANDMADE PIE FYLLO 600 GR. WHEAT GRINDING OR WITH DINKEL FLOUR FROM SERRAIKI ZIMI

2 bunches of fresh White Beets

Or a cup of olive oil

2 bunches of chopped spring onions

1 chopped leek

Salt Pepper

1 tablespoon chopped parsley

300 gr. feta or cow cheese

For oiling the fyllo

1/2 of a cup of olive oil

1/2 of a cup of corn oil

1/2 of a cup of melted butter



Instructions

Wash the white beets well and cut it into smaller pieces.

Put the oil on a medium heat and as soon as it heats up, add the chopped spring

onions and leeks. When they wither, add the celery, salt, pepper, chopped

parsley. When they are well withered and all their liquids evaporate, grate the

feta or cow's cheese and mix 2-3 times. Our filling is ready.

At the same time, brush the leaves with the oil-butter mixture that we have prepared.

The leaves need good oiling because they absorb enough oil.

Grease the pan where we will bake the pie (diameter 42-45 cm) and spread the 3 oiled sheets, in the middle of the filling and on top the other 3 well-oiled sheets.

If the leaves protrude from our baking tray, we can strain them in the center or create a circle around it.

Brush the top sheet with the remaining butter-oil mixture

Cut the pie and bake for 40

minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or

until our pie is reddish. After removing the pie from the oven, let it

"cool down" for 10 minutes and then cut where we have carved. If we

want our pie to remain crisp, we must not cover it.

Read more...

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