Text 14111, 76 rader
Skriven 2011-07-31 06:45:02 av Dave Drum (1:18/200.0)
Ärende: GREEK 086
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pita Of Greens, Herbs & Eggs
 Categories: Breads, Eggs, Greens, Cheese, Herbs
      Yield: 12 Servings
 
      2 lb Fresh greens *
           Salt; see note at end
    1/2 bn Fresh parsley; chopped
    1/2 bn Fresh dill; chopped
      1    Handful fresh chervil; chop.
    1/4 c  Butter
      1 bn Scallions; chopped
    1/2 ts Ground allspice
    1/2 ts Ground cinnamon
    1/2 ts Nutmeg
      2 ts Granulated sugar
           Salt & fresh ground pepper
      5 lg Eggs; lightly beaten
      1 c  Crumbled feta cheese
    1/2 c  Milk; or more
    1/2 c  Butter; melted (opt)
     12    Commercial filo sheets
 
  Traditional and individualistic. Village women learn to
  gather tender, young greens from their rocky surroundings,
  which ironically produce the most beautiful wild flowers and
  delicious greens. When greens are bought in the markets,
  spinach is the most frequently substituted. Cretans combine
  dandelions and spinach. This recipe is written as recipes
  are spoken in Greece, in the warm first-person plural.
  
  * Note: Suggested greens are: Spinach, dandelions, chicory,
  endive or any other fresh greens.
  
  First we wash the spinach, trim coarse ends, drain, chop,
  sprinkle with salt, and squeeze until all liquid has been
  drained. Now we combine the spinach in a large bowl with the
  parsley, dill, and chervil and mix thoroughly. Allowing the
  greens to stand while heating the 1/4 cup butte in a large
  frying pan, we add the scallions to the butter and saute
  them until the white parts are translucent. Continuing to
  cook over medium heat, we add the greens, the spices, sugar,
  and enough salt and pepper for seasoning, careful to allow
  for additional salt in the feta, which will be added later.
  We partially cover the pan and simmer for 20 minutes, or
  until all the liquid has been absorbed, then we remove it
  from the heat and cool the mixture in a large bowl. Now we
  add the eggs, feta, and enough milk to saturate the greens,
  mix, and assemble the pita as follows:
  
  Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo sheets,
  brushing each with melted butter. Pour in the filling,
  spreading evenly. Cover with the remaining filo sheets,
  brushing each with butter. Flute the edges and brush top
  with butter. Using a sharp knife, score the top 3 filo
  sheets into square or diamond shapes. Bake for 45 minutes in
  a moderate oven (350xF/175xC) and allow to cool slightly
  before slicing and serving it warm.
  
  Note: You may eliminate the salting of the spinach by
  panning it, cooking over very low heat until the leaves
  wilt, and then draining it thoroughly.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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