Greek Artichoke Pie
By: symposio
Published: Saturday, July 10, 2010 - 2:10am

Ingredients




For the filling
8 medium-sized artichokes
6 spring onions
250 grams roughly grated regatto cheese
100 grams ricotta cheese or anthotiro
1 free range egg
1 tablespoon butter
100 milliliters olive oil
100 milliliters milk
1 tablespoon sesame seeds
A few leaves of mint
Salt and pepper
For the filo pastry
300 grams wheat flour
100 grams all-purpose flour
120 milliliters extra virgin olive oil
50 milliliters ouzo
Salt
50 grams all-purpose flour kept separate in a bowl to be used when you roll out the dough

Preparation

1 Filling 2 Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart. 3 Finely slice the artichokes. 4 Lightly fry the chopped onions and sliced artichokes in a spoonful of butter for a few seconds. 5 Add 3 tablespoons of water and simmer for 5 minutes. 6 Put in a bowl and add the grated regatto cheese with the ricotta or anthotiro along with salt, pepper and chopped mint. 7 Gently mix. 8 Filo Pastry 9 Mix all the ingredients in a large bowl with enough water to make a pliable dough. 10 Knead well and make a pliable dough. 11 Divide the dough into 6 balls. 12 Cover with clingfilm and set aside to rest for 1 hour. 13 Roll out each ball to the size of a medium oven dish, making it as thin as possible. 14 Place 3 layers of the filo pastry in an oven dish brushed with olive oil and brush in between each layer with olive oil. 15 Add the filling. 16 Place the other 3 layers of filo pastry on top, again brushing olive oil in between each layer and on top of the final layer. 17 Lightly score the final layer in squares. 18 Beat the egg and milk well and spread over the top of the pie. 19 Sprinkle the sesame seeds over the top. 20 Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes until the pie is a lovely golden colour and well-baked underneath.

About


A tasty and healthy pie. This can be served as a side dish, as part of a buffet or as a delicious snack.