Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Nettle and Cheese Pie

* Exported from MasterCook *

Macedonian Nettle and Cheese Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
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Filling:
3/4 pound young nettle tops -- to 1 pound
coarse salt -- (optional)
1 tablespoon olive oil
6 scallions -- chopped
2 tablespoons snipped fresh mint
1 cup ricotta cheese
1 cup grated top-quality fresh unsalted mozzarella cheese -- (4 ounces)
salt and freshly ground black pepper -- to taste
2 eggs -- lightly beaten
2 tablespoons heavy cream -- to 3 Tablespoons, (optional)
1/2 pound phyllo dough sheets -- and 1/3 cup olive oil for brushing the sheets or 1 recipe Homemade Pastry Dough with Olive Oil
To finish: -- batter topping if you are using commercial phyllo (see below)

Wash the nettle tops under running water. Rub with salt or blanch in boiling water until wilted, then drain and squeeze out moisture. Chop coarsely. Makes about 1 1/4 cups.

In a medium skillet, heat the oil, add the scallions, and cook, covered, over medium heat 2 minutes, stirring or until soft. Add the nettles and cook about 2 minutes, stirring, or until the oil has been absorbed; transfer to a plate to cool. (Can be prepared up to 1 day in advance to this point; cool, cover, and refrigerate or freeze.)

Preheat the oven to 375F.

In a mixing bowl, combine the greens, mint, and all the cheeses; add salt and pepper to taste; mix well with hands. Stir in the eggs. If the filling seems dry, add the cream. Makes 1 quart filling.

If you are using commercial phyllo dough, oil or butter a 9 1/2-inch round or square baking dish. Place 6 or 7 folded sheets in the pan, brushing each sheet well with oil. Add the nettle and cheese mixture and spread out evenly. Place another 6 or 7 folded sheets over the nettles, brushing each sheet with oil. Trim edges with a pair of scissors. Mix the remaining oil, flour, and water to make a pancake batter topping and pour over the top. Score the pie and bake until golden brown, about 45 minutes.

Makes 12 pieces

Batter Topping to Finish Commercial Phyllo Dough
Mix 4 Tablespoons flour, 2 Tablespoons oil, and enough water to make a loose batter; strain it, if necessary, and brush it all over the surface of the pie just before baking. It simulates the appearance of a homemade dough.

Northern Greek Homemade Pastry Dough with Olive Oil
2 cups all-purpose flour, (10 1/2 ounces) with a high-gluten content, plus more fore kneading the dough
1/2 cup seltzer, or soda water, or 1 cup water and 1 teaspoon baking powder
1/2 cup olive oil, plus more for brushing the dough
1 1/2 teaspoons white vinegar, or cider vinegar
1 teaspoon salt
To fill: approximately 3 cups filling

1. To make the pastry, place all the ingredients in the work bowl of a food processor. Process 20 seconds. On a lightly floured work surface, knead the dough for an instant, form into a ball, wrap in plastic, and chill at least 4 hours; better, chill overnight.
2. Prepare 3 to 4 cups filling.
3. Divide the dough in 2 parts. Roll out one piece of dough to make a 12-inch round. Brush with olive oil. Place a small ramekin in the center of the dough. Make 8 radiating spokes, at equal distances from the rim of the ramekin to the edge of the pastry. Remove the ramekin. Working clockwise, fold "wedges" one on top of the other to create a small packet. Leave to rest 10 minutes. Meanwhile, repeat with the second round.
4. Roll the first packet of dough to line a 9-inch oiled tart or pie plate. Spoon the filling into the shell. Roll out the remaining dough just large enough to fit over the top of the pie shell and place it over the pie. Trim the edges, brush the top with oil, score the surface, and bake in a preheated 375F, oven until golden brown and well puffed, about 45 minutes.

Makes 1 pound dough

AuthorNote: Here is another recipe for homemade dough, scale downed for smaller pies. For the most tender crust, prepare the dough many hours in advance. Use this recipe with any of the following fillings, but remember to halve the filling ingredients for use with this quantity of dough.
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Source:
"Cooking of the Eastern Mediterranean by Paula Wolfert, 1994"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 9 1/2-inch pie"
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Per Serving (excluding unknown items): 164 Calories; 9g Fat (64.6% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 1550 0 0 0 0 0 922 0 0 0 0 0