Description
The recipe I saw in "VK". The author was not stated, but I decided to search the Internet. And found. This is the Cherry of the website "Cook. ru". Greece pies with pumpkin called Kolokithopita. The author called his cake "in Greek and" because they have replaced some of the Greek products in the analogues that are was able to find in Russia. And the recipe from the book, written by Greeks in Greece, "Olive oil". This book was sold in a special shop for tourists and it was published in different languages, including Russian. I also made some adjustments. The recipe uses ready-made dough type "Kuru&q uot;, which are replaced by the puff puff batter. Well, and so, on a trifle.
Ingredients
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The dough is flaky unleavened
500 g
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Pumpkin
1 kg
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Onion
1 piece
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Feta
200 g
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Cheese
100 g
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Chicken egg
4 piece
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Mint
2 Tbsp
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Semolina
2 Tbsp
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Nutmeg
1.5 tsp
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Olive oil
0.5 piece
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Salt
-
Black pepper
Cooking
To prepare the products. Pumpkin peel and cut into pieces. Onion finely chopped.
Grate the pumpkin on a coarse grater. Put in a colander, the laid gauze to prisolit, stir and leave to drain the liquid, about 15 minutes. Then squeeze the pumpkins until all of the liquid and will not remain in dense masses.
In deep saucepan heat 3 tbsp oil and fry the onion until Golden brown.
Add the pumpkin. Simmer, stirring the entire mixture until you evaporate all the remaining liquid. Remove from the heat.
While the pumpkin cooked, prepare the cheeses. Hard cheese grate on a coarse grater, chop the feta into small cubes.
Beat eggs with mint and nutmeg.
Cut the dough into two parts, one of which must be a little bit more. Form d 26 cm, grease lightly. a large part of dough roll out into a circle so that you can build the form and edges a little hanging, a little, about 1 cm.
In the slightly cooled pumpkin filling add the egg and semolina mixture.
Add cheese and pepper to taste and stir.
Then carefully and gently stir in the feta so as not to mash the cubes. Salt is not necessary, since the pumpkin was already long for salty and salty cheese will provide the required amount of salt.
Sprinkle the dough with breadcrumbs and spread the filling.
Roll out second portion of dough into a circle equal to the size shape and cover the filling. The excess bottom crust to cut the edges to bend over the cake and carefully stung. Lubricate the surface with milk or egg yolk, beaten with 1 tsp water. To cut the pie into sectors (only the dough).
Bake at 180*C for 45-55 minutes, until the cake is lightly browned.
The finished pie slightly cool in the form, and then to extract from it and put on the grill to completely cool down
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