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Category: Ethnic/Greek
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Aginaropita (Artichoke Pie)
Ingredients:
1 Servings
1/4 Cup Pure olive oil
6 Green onions
-- finely, Chopped
6 Large Artichoke hearts, uncooked
-- cut into large pieces
5 Tbl Finely fresh dill, Chopped
3 Large Eggs, beaten
8 Oz Feta cheese, crumbled
1/2 Cup Milk
1/2 Cup kefalotiri cheese, Grated
black pepper, Freshly Ground
clarified butter, Unsalted
-- to grease pan
1 Lb Sfoliata (puff pastry)
1 Egg yolk, beaten
Method of Preparation:
Heat the oil in a large saucepan. Add the green onions and saute over medium heat until they are soft and golden, about 5 minutes. Add the artichoke hearts, cover with warm water, and cook over medium heat, partly covered, for about 1 hour, or until almost all of the water has evaporated and the artichoke hearts are tender. Remove from the heat and let cool. Put the artichoke mixture in a large bowl and add the dill, eggs, feta cheese, milk, and kefalotiri cheese, stirring to well to blend. Season with pepper. Preheat the oven to 350 F. Grease a 9 by 13-inch baking pan with some clarified butter. Divide the puff pastry in half. Roll out one half into a sheet slightly larger than the baking pan and about 1/4 inch thick. Place this in the bottom and up the sides of the baking pan. Pour in the artichoke filling, spreading it to all corners. Roll out the other piece of pastry about the same size as the pan and place it on top of the filling. Seal the edges by pressing lightly with your fingers or a fork. Brush the top with the beaten egg yolk. Bake for about 45 minutes, until light brown. Serve hot. Serves 6 to 8 Source: Sofis Aegean Kitchen - by Sofi Lazarides Konstantinides Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 07-23-94 |
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