Friday, December 2, 2016

Coiled Mixed Greens Pie with Polenta

Mixed greens and herbs pies are among my favorite pies, because they are delicious and very healthy.
In the filling of pies I often use to add a few tablespoons of semolina. But in this recipe I tried polenta cream and the pie became perfect. Especially the  filling remained fluffy and very 


6 rustic fyllo pastry sheets
100 ml extra virgin olive oil

600-700 grams various greens for pie, washed, drained and finely chopped
5 green onions, chopped
½ bunch of fennel or dill, chopped
300 grams Greek feta cheese, crumbled
3 eggs, lightly beaten
½ cup polenta flour
2 tablespoons of fresh butter
Salt and freshly ground pepper


Prepare polenta.
Boil a cup of water with a pinch of salt and add polenta. Reduce the heat to medium and stir constantly, until thick cream.
Remove from heat, add butter, stir and let the cream aside to cool.


Wash, drain well all greens and chop in a large bowl. Sprinkle with a pinch of salt.
Mix with your hands and let stand for 15 minutes.
Then mix again and squeeze a bit to eliminate, as much as possible fluids.


Add the polenta cream to the squeezed greens and mix.

Then add the cheese, eggs, some freshly ground pepper and mix well.

The Pie
Grease well a sheet of fyllo pastry.
Put 3-4 tablespoons of the filling on the edge of the sort side. Roll gently in the opposite direction.

Continue the same procedure with the remaining pastry.
Put each stuffed phyllo in an oiled bake dish and form circles from the periphery to the center. Do not squeeze.

Bake in a preheated oven on the lower rack at 160º C (320 º F) in air, for an hour (it depends on the oven).
When well baked, remove from oven, let cool a bit and then cut.


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