Egg pie with zucchini

September 17th, 2012 § Comments Off on Egg pie with zucchini § permalink


A delicious vegetable pie made only with eggs!!

for the top:   

  • 4 medium zucchinis (scraped)
  • extra virgin olive oil
  • salt
  • Slice the zucchinis lengthwise. Coat each zucchini with olive oil and sprinkle with salt. Place in a parchment covered oven tray.

    Grill in 200° C  pre heat oven until done about 15 minutes. Transfer to a platter.  

  • 5 eggs
  • 1/2 cup bread crumbles
  • 1/2 baking powder
  • 150 gr ricotta or curd cheese (coarsely crumbled)
  • 60 gr white cheese (grated)
  • 1 T extra virgin olive oil
  • Beat eggs with bread crumbles and baking powder.  

    Place the mixture in a greased 20 cm diameter pie shell. Spread the grated ricotta and white cheese.

    Line the grilled zucchinis on top. You can also put halved cherry tomatoes if you like.        

    Bake in 190° C pre-heat oven until golden.     

    Zucchini and goat’s cheese pastry

    September 10th, 2012 § Comments Off on Zucchini and goat’s cheese pastry § permalink

    Fall abundance, season of change, colour and temperature!

  • 1 sheet filo pastry (yufka)
  • 50 gr. white cheese (grated)
  • 50 gr goat’s cheese (grated)
  • 2 medium zucchinis (grated)
  • 2 T dill (diced)
  • 4 T extra virgin olive oil
  • Mix white cheese, diced dill and grated zucchini in a bowl.

    Lay the round filo pastry on your counter. 

    Sprinkle with olive oil.

    Fold the four sides and make a rectangle. Sprinkle again with olive oil.

    Put the cheese filling on the pastry.

    Tuck corner triangles inwards and make an envelope.

    Place it to a parchment covered oven tray.

    For the top:              

  • 1 egg yolk
  • sesame seeds
  • nigella seeds
  • Beat the egg yolk. Brush the top of the filo pastry with brushed egg.

    Sprinkle with sesame and nigella seeds.

    Bake in 190° C pre-heat oven until golden brown. 

    Hortopita ~ Herb filo pastry

    July 19th, 2012 § Comments Off on Hortopita ~ Herb filo pastry § permalink

  • 1 sheet filo pastry (yufka)
  • 2 T extra virgin olive oil
  • For the filling:

  • 100 gr mixed green herbs like spinach, nettle, dandelion, mallow (slim sliced)
  • 2 medium sized zucchini (cut into cubes)
  • 1 T parsley & dill
  • 1 medium onion (grated)
  • 1 clove garlic
  • 1/2 cup curd cheese or cottage cheese
  • 1/4 cup coarsely chopped walnut
  • salt, black pepper flakes
  • Saute the onion and garlic with 1 T extra virgin olive oil.

    Add sliced herbs, cubed zucchinis, salt and black pepper flakes.

    Cook stirring furiously for 2-5 minutes.

    Remove from heat, add cheese and walnut.

    Set aside.

    For the sauce:

  • 2 eggs
  • 1/2 cup milk
  • 3 T yogurt
  • 1/2 t nutmeg (grated)
  • Beat milk with yogurt. Add nutmeg.

    Lay the filo pastry on a clean working bench.

    Brush the filo pastry with the sauce.

    Spread the filling to every part of the filo.

    Press both sides of the filo firmly. Cut from the centre.

    Grease a rectangular glass oven proof dish with olive oil.

    Place them into the glass oven proof dish carefully.

    Pour the remaining sauce over the pastry.

    Set aside for an hour to let the flavours absorb into each other.

    Bake in 190° C pre-heat oven until deep golden brown for about 45-50 minutes.

    Barley flour pizza with aubergine and pine nuts

    July 12th, 2012 § Comments Off on Barley flour pizza with aubergine and pine nuts § permalink

    For the dough:
    • 200 gr  barley flour
    • 100 gr all purpose flour
    • 25 gr. fresh yeast 
    • 3/4 cup lukewarm water
    • salt

    Dissolve yeast in lukewarm water. Put barley flour and all purpose flour in a bowl and make a well in the center and put dissolved yeast in this center. Add a pinch of salt.

    By the help of a food mixer, mix it by adding water for 10 minutes to form a dough.  If you don’t have a food mixer, knead the dough by hand. Form into a roll.

    Make two incisions on top of the dough. Cover and let rise for at least one hour in a warm place while you prepare the sauce.

    For the sauce:

    • 2 T. extra virgin olive oil
    • 1 clove garlic (mashed)
    • 100 gr. preferably home made tomato sauce
    • 1 t. basil

    Saute mashed garlic with olive oil.

    Add tomato sauce and chopped basil. Bring to a boil for 8-10 minutes.

    For the topping:

    • 10 slices of  salami (cut into small cubes)
    • 1 aubergine (cut slices and then small cubes)
    • 1 onion (cut into rings)
    • 1 red bell pepper (cut into small cubes)
    • 50 black olive olives (stoned)
    • 100 gr. grated kaşar cheese (or a hard yellow cheese)
    • 100 gr Parmigiano Reggiano cheese (grated)
    • dried thyme
    • 2 T pine nuts
    • extra virgin olive oil

    In a bowl, put 3 T extra virgin olive oil and a pinch of salt. Place the cubed aubergines in it and let rest until you prepare the pizza dough.

    Roll out the dough and put on lightly greased pizza pan. Spread the dough first and then the sauce.

    Add the topping ingredients and the oiled aubergines.

    Finally spread the grated kaşar and Parmigiano cheese over topping as a coat.  Sprinkle with dried thyme.

    Cook in preheated hot oven 200° C about 25-30 minutes, until crisp and golden.

    Before taking it from oven, sprinkle with 1 T extra virgin olive oil and serve immediately.

    Last year: summer pizza with aubergine

    Caserecci with Bolognese sauce

    July 8th, 2012 § Comments Off on Caserecci with Bolognese sauce § permalink

    Caserecci or also known as caserecce is a type of hand made short pasta, twisted inside to grab as much sauce as possible. Literally it means home made.

    This exquisite pasta – which is a core element of Mediterranean diet, makes an excellent dish for any occasion.

    Bolognese sauce:

  • 300 gr beef mince
  • 1 onion(finely diced)
  • 1 garlic (diced)
  • 100 gr tomato paste
  • 1 carrot (cut in cubes)
  • 3/4 cup milk
  • 50 gr butter
  • 1/2 T celery stalk (diced)
  • salt
  • pepper
  • clove powder
  • Sauté the onions and garlic in butter.

    Add carrot, beef mince and stir.

    Cook for 10 minutes at high temperature.

    Then add tomato paste, celery stalk, salt, pepper, milk, clove and simmer for an hour.

    for the caserecci pasta:

  • 200 gr caserecci
  • extra virgin olive oil
  • 50 gr grated Parmigiano Reggiano (Parmesan cheese)
  • 1 t salt
  • In a large pot, put water. When the water stars boiling, add 1 t salt. When you are sure that the water boils, add caserecci pasta.

    Mix pasta with a wooden pasta spoon.

    The cooking time depends on personal taste but cook according to the package directions.

    Drain the caserecci pasta and mix with Bolognese sauce.

    Add extra virgin olive oil and Parmigiano Reggiano to enhance the taste.

    Decorate with basil leaf.

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