Ingredients for the filling
1 onion
3 garlic pieces
Salt, pepper, smoked paprika
Olive oil or sunflower oil to fry the mushrooms (4-5 tablespoons)
1/4 kgr fresh Boletus
1 handful fresh Amanita Caesarea
1 handful dry Boletus
4 dry Morchella
3 tablespoon of clytocybe geotropa pate (with butter and garlic)
1/2 cup of hot milk to soak the dry mushrooms –then put it in the mix
1/4 kgr smoked cheese in small pieces
100 gr hard cheese in small pieces
100 gr feta (white) cheese in small pieces
100 gr sour cream (smentana)
Ingredients for the fillo
600 – 650 gr white flour
1/2 lt soda water
1/2 teaspoon salt, 1/2 teaspoon sugar
3 tablespoons olive oil or sunflower roil
150 – 200 gr Margarine
Neseste (very thin and white flour made of corn or rice) for opening the fillo
Cooking instructions
Stir fry the ‘filling’ ingredients. First the onions, later the mushrooms, put the cream and the cheese last of all. You end up with a thick, creamy filling.
Now, mix the soda water with flour, salt, sugar and oil to make the dough. Live it for one hour to rest. Cut it into two pieces. Take one piece, put it on large table, cover with neseste, turn it around, cover the other side with neseste and open the fillo. (Neseste helps to open the filo). You will make a circle of a diameter approximately 60 cm. You put a knife and scribe the fillo in the shape of a margarita (a round leaf left in the middle, surrounded by 7-8 triangular leafs). Spread all the fillo with margarine and then fold the leafs of the margarita one by one to the central leaf. You end up having a diameter 20 cm thick circle, made of 8-9 layers (or leafs). Each layer is separated to the next by the margarine. This way, you make simultaneously 9 fillos in one! Since you finish the first fillo, you put it in the fridge and make the second. Since you finish the second, you put it in the fridge for a while. Meanwhile you start putting together the pie.
Now, put oil on a circular pan (40 - 45 cm diameter), open the first margarita fillo and put it on the pan. Put the filling, then open and put the second margarita fillo. When you finish, press together the endings of upper and bottom fillo, wriggle them and dig them to the bottom. Then with your hands, make the surface of the pie even. Put some oil on the top and cut slightly the pie into pieces. Then put it in the oven. You should bake the pie firstly 15 minutes in 220 degrees (to become crispy), then another 45 minutes in 180, a total of 1 hour.
Good Luck!!!
Donec at massa id risus varius eleifend vitae at quam. Vivamus tristique est vitae felis vehicula mollis. Vivamus quam dolor, temporac gravida sit amet, porta fermen-tum magna.Aliquam euismod commodo nisl, vel luctus lorem fermentum quis. Nullam eu temporpurus. Nunc a leo.Donec at massa id risus varius eleifend vitae at quam.Vivamus tristique est vitae.
MUSHROOM - PIE
by Efrossyni Tsakiri
Mycosmos recipe of the Month