Real African Dishes: [MC-AllEthnic-Recipes] Epirus Sweet Rice and Raisin Pie

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Epirus Sweet Rice and Raisin Pie - Greek

* Exported from MasterCook *

Epirus Sweet Rice and Raisin Pie - Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
1 cup short-grain rice
salt -- to taste
2 cups water
1/2 cup sugar
1 cup dark raisins
2 teaspoons ground cinnamon
1 pound commercial phyllo dough sheets -- or 1 pound Epirote phyllo

Heat 2 Tablespoons of the olive oil in a large skillet over medium heat and cook the rice, stirring, until it is coated and glistening, about 3 minutes. Season lightly with salt. add the water, reduce the heat to low, and simmer the rice until all the liquid is absorbed and the rice is al dente, 8 to 10 minutes. Remove from the heat. Stir in the remaining 2 tablespoons olive oil, the sugar, raisins, and cinnamon. Set aside.

Lightly oil an 18x12-inch baking pan. Preheat the oven to 350F.

If working with commercial phyllo, layer 6 sheets on the bottom, brushing each with oil. Then, make 4 layers of phyllo, sprinkling each with 3/4 cups filling. Place 3 sheets of phyllo on top to cover the pie, brushing each with oil. Bake as directed. Remove from the oven, let cool for 25 to 30 minutes, and serve.

Makes one 18-inch pie, 10 to 12 servings

VARIATION: SWEET RICE PIE FROM METSOVO (RIZOPITA APO TO METSOVO)-
Reduce the amount of sugar in the filling to 2 Tablespoons and add 1 cup chopped walnuts. Proceed as directed, but as the pie is baking, prepare a syrup. Combine 2 cups of sugar with 2 cups of water in a medium saucepan and bring to a boil. Reduce the heat to medium-low, add 2 teaspoons fresh lemon juice, and simmer for 12 to 15 minutes. Remove from the heat and let cool. Pour the cooked syrup over the hot pie when it comes out of the oven.

AuthorNote: Versions of this dish appear and Epirus and Thessaly. The first time I had it was in Metsovo, where it is made with the addition of walnuts and is one of the classic sweets on the Lenten table. Elsewhere, it is also eaten during Lent but in parts of Epirus it is made in celebration of wedding engagements or as a gift to newlyweds. Sometimes the pie is sweetened with syrup, sometimes not. This particular recipe is from Ano Pedina in the Zagoroboria.

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): 308 Calories; 8g Fat (29.8% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Borek or Rizopita

Nutr. Assoc. : 0 0 0 0 0 1230 0 0