Monday, August 1, 2016

Seskoulopitta/Σεσκουλόπιττα with ginger and black sesame

This is an old, old favourite just tweaked slightly to cater for the misery that is a headcold. Sometimes I include  the thick white stalks of the σέσκουλο/silverbeet.  Sometimes I don't.  This time I did. I normally include spring onions but this time I thought the silverbeet stalks would provide quite a bit of bulk, so I didn't use spring onions.  And the real difference? Well, I added lashings of fresh root ginger to help fight my cold.  And also because I love the taste of fresh ginger and I felt like some. What is there not to relish about this combination of so many of my favourite flavours!


1/2 bunch of silverbeet
375 gr ricotta
200gr fetta
2 handfuls grated Parmesan
1 egg
1/2 tsp Sambal oelek
2 garlic cloves
3 tsp fresh ginger
Phyllo pastry
Olive oil
Black sesame seeds


Preheat the oven to 180c
Roughly chop the silverbeet, including the thick white stalks
Place the silverbeet in a steamer
Peel and crush the garlic and add
Add Sambal oelek
Chop and crush the ginger root and add
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 or vegetables..

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