Real African Dishes: [MC-AllEthnic-Recipes] Savory Pumpkin Skillet Pie from Chios

Thursday, October 6, 2011

[MC-AllEthnic-Recipes] Savory Pumpkin Skillet Pie from Chios - Greek

* Exported from MasterCook *

Savory Pumpkin Skillet Pie from Chios - Tabouras me Kremmydia sto Tygani

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pumpkin
salt -- to taste
2 large onions -- thinly sliced
2 cups all-purpose flour
freshly ground black pepper -- to taste
3 tablespoons extra-virgin olive oil
1/2 pound soft goat cheese -- crumbled

Try to find a small oval pumpkin, about 5-inches in diameter. Leave it whole. Cut off the stem end and the bottom, stand it up on a cutting board, and, using a sharp boning knife, cut away its rind. Scrape the seeds out with a knife or with a long corer. Cut the pumpkin into round slice about 1/4-inch thick. (If you can't find such a small pumpkin, peel and core a larger one the same way. Cut it in half and from that cut thin crescent-shaped slices.)

Lightly salt the pumpkin slices. Layer them in a colander. Place a plate, then a weight on top and leave them to drain for an hour.

Open a doubled newspaper page and spread the flour on it. toss with salt and pepper. Turn the pumpkin slices in the flour on both sides, tapping off any excess. Heat the olive oil in a large nonstick or well-seasoned cast-iron skillet. Place the floured pumpkin rounds in the skillet over medium-low heat. Layer the onion slices on top and sprinkle with heat. Layer the onion slices on top and sprinkle with salt and pepper. Then make a layer of the crumbled cheese and finally one more with the remaining flour-dusted pumpkin rounds. Cover the skillet and let the skillet pie cook for about 15 minutes. Jerk it back and forth by the handle to keep it from sticking. Remove the cover. Place a plate over the skillet and - be sure to wear an oven mitt to do this - flip the pie over and onto the plate. Then slip it back into the skillet to brown on the other side. Remove from the heat when cooked through and golden, about another 15 minutes, and serve immediately.

Makes 8 servings

AuthorNote: I love this dish - it reminds me of a savory tarte Tatin or a peasant-style potatoes Anna - and it is one of several interesting crustless pies made in a skillet that are part of the cooking traditions in this part of Greece.

Cuisine:
"Greek"
Source:
"Glorious Foods of Greece by Diane Kochilas, 2001."
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 289 Calories; 12g Fat (35.1% calories from fat); 11g Protein; 38g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 108mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat.

NOTES : From the Islands of Northeastern Aegean

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