Pie in the trivet

Posted on Jul 28, 2010 in Appetizers | 0 comments

INGREDIENTS

• A wine glass of water
• 2 tbsp olive oil
• 1/2 tsp salt
• all-purpose flour, (as much as it gets)
• niseste (thin wheat flour) opening package
• a little cup of coffee, olive oil (for spreads on the pan)
• olive oil in the spreading the sheets

For the filling if you choose herbs and greens:

• 1/2kgr various greens (spinach, vine leaves, zochia, nettle, dandelion, chicory, green onions, dill, mint, parsley)
• 350g feta cheese
• 2 eggs

Wash and thick cut the vegetables. Saute lightly with the 3 tbs olive oil to wither. When cool, put the eggs and the cheese ….

For the filling if you choose cheese:

• 1/4kgr feta cheese
• 1/4kgr myzithra
• 100gr grated Gruyere
• 50gr grated kefalograviera
• 50gr kaseri cheese (Cheddar)
• 3 tbs drained yogurt
• White pepper, grated nutmeg
• 2 eggs

Mix all ingredients except the feta.
Add the cheese filling and pour over the feta cut by hand so it goes everywhere.
Continue with the remaining sheets ….

Cook any filling you want, let your imagination free:

• ham, bacon, cheeses and mushrooms and peppers
• cheese with peppers
• cheese with mushrooms
• greens lightly sauteed with 2-3 tbs oil to leave the fluids
• cheese very thinly sliced tomatoes and olives
• feta cheese with basil and olive green and black

(trivet is the tripod for the fireplace)

METHOD

1. In a bowl, place the water, the salt, the olive oil and one cup of flour and mix with a fork.
2. Add the flour slowly, stirring by hand until the dough becomes soft and smooth and not stick to hands.
3. Work the dough on the countertop, or your kitchen table, with your hands by turning on all sides.
4. Put the dough in membrane and allow to stand at room temperature for 1h.
5. Then remove the membrane and divide it into four equal pieces that will mold into balls.
6. Sprinkle with niseste your countertop or your kitchen table, and sprinkle with niseste the dough balls.
7. Open with a heavy rolling pin the 4 small pies and sprinkle them with niseste.
8. Then sprinkle niseste constantly and use the thin rolling pin, and open two sheets and put them on a large baking pan and take care to protrude slightly from the sheets from baking pan and before that grease well the pan with plenty of oil.
9. Grease lightly with olive oil first sheet and place on top of it the second.
10. Add the filling of your choice, and continue covering the filling with a third sheet.
11. Grease with olive oil and add the fourth sheet.
12. Turn the sheeta inwards and take care to close the filling tightly.
13. Grease with olive oil the last sheet very welland do not scratch.
14. Spread the glowing coals, put the trivet on the fireplace or garden barbecue in the summer, and put the pan with the pie.
15. Turn the pan often so the pie can be cooked well on bottom.
16. The fire must have a temperature of incandescent coal without flame.
17. If there is a flame you have to turn it more often.
18. When you see that the bottom of the pie baked evenly, turn the pie with the help of half baking dish, or with the help of wood working, if large in size, and bake on the other side.
19. Once the other side is baked, you can cut and serve.