Sunday, October 11, 2015

Σεσκουλόπιττα with black sesame


Once upon a time when my gardening skills were put to use, I loved having silverbeet/σεσκούλο growing in the garden so that I could pick a few stalks any time I felt like cooking it.  Nowadays I don't grow it but that doesn't mean that I don't eat it. I am amazed that I haven't blogged this recipe before as it is a firm favourite. It is essentially a variant of my spanakopitta recipe and uses silverbeet instead of spinach. I find the silverbeet makes a lighter texture than spinach, though I love them both.  I usually sprinkle it with sesame or poppy seeds, but this time for a change I used black sesame seeds for a slightly different taste.


1/2 bunch of silverbeet
3 spring onions
375 gr ricotta
200gr fetta
2 handfuls Parmesan
1 egg
1/2 tsp Sambal oelek
2 garlic clove
Phyllo pastry
Olive oil
Black sesame seeds


Preheat the oven to 180c
Roughly chop the silverbeet, discarding the thick stalks
Clean and slice the spring onions
Place the vegetables in a steamer
Peel and crush the garlic and add
Add Sambal oelek
Steam on the stovetop until soft stirring occasionally
Meanwhile place the ricotta in a bowl
Crumble the fetta by hand on top and add a couple of handfuls of grated Parmesan (or to taste)
Add the egg and stir to combine
When the vegetables are cooked add to the mixture and combine well
Using a pastry brush and olive oil line the bottom of a baking dish with about six layers of phyllo taking care to oil well between each layer
Add the cheese and vegetable mixture to the phyllo
Fold the phyllo over the mixture and cover with several layers of phyllo brushing with oil between each layer
Fold in the edges and oil the top layer
Sprinkle with black sesame seeds
With a sharp knife cut the top of the pie into desired portions. DO NOT cut through the bottom of the pie
Cook for 45 minutes in 180c oven until top is crisp and golden
Leave to rest for 2-3 minutes after cooking
Then with a sharp knife cut the portions through to the bottom of the pie
Serve with salad.

Friday, October 2, 2015

Chicken and mushroom pie with yoghurt

I love pies and often try them out in pubs. I also enjoy making them. This batch contains some of my favourite flavours: chicken, mushrooms, basil, ginger, Greek yoghurt. I made four individual pies in souffle dishes but you could make one large pie. Make sure that you use chicken thigh meat as the darker meat has more flavour than the white meat. With basil, I hang fresh basil to dry but you could use purchased dry basil.


I sheet of frozen puff pastry (or adequate for pie dishes)
6 chicken thighs (about 500 gr)
6 tbs Greek yoghurt (ie strained yoghurt)
10 button mushrooms
2 tsp crushed dry basil
2 cloves garlic
2 tsp ginger
3 spring onions
Olive oil


Preheat oven to 200c
Remove pastry from freezer to thaw
Add oil to frying pan to heat
Roughly chop chicken thighs and add to oil
Stir constantly until sealed
Slice mushrooms and add to mixture
Crush garlic and chop ginger and add to mixture
Crush basil and add to mixture
Slice spring onions and add to mixture
Add yoghurt and stir to combine well
Reduce heat and simmer for about ten minutes
Divide the mixture into four ovenproof souffle dishes
Cut the pastry into circles or squares approppriate to the size of your dishes
Cover the dishes
Bake in the oven at 200c for about 30 minutes


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