If you want to enjoy Greek pastries in the spring, you do not have to order Spanakopita from the island of Rhodes. Buy sorrel at the market, find a clearing in a forest or park where young nettles have sprouted. Nettle sorrel pie is a great option for Greek pie.
We suggest baking the nettle and sorrel pie from purchased unleavened puff pastry instead of the Greek Philo dough.
Such a pie is not just tasty, but budgetary and healthy. After all, the beneficial properties of nettle have been known for a long time. Therefore, in the spring, when the body lacks vitamins and minerals, we recommend paying attention to nettles and preparing delicious meals.
You will need:
- puff pastry, packing 500 g - 1 pc.
- butter - 40 g
- strong sweet tea brewing - 1 tbsp. a spoon
For filling:
- young nettle - 300 g
- sorrel leaves - 300 g
- Feta cheese (you can replace suluguni) - 300 g
- butter - 40 + 60 g
- salt - ½ tsp
- ground black pepper - ½ tsp
- dried rosemary - 1 tsp
1. Remove the puff pastry package from the freezer and set to thaw at room temperature.
2. Sort the greens, remove the coarse sepals and chop finely.
3 For baking, you will need a tall baking dish (about 8 cm high) 22 cm in diameter. Cover the dish with baking paper, moisten it with water, and then brush with butter.
4. Line the thawed and thinly rolled dough into a mold. Line in such a way that it hangs from the sides of the form (this will be necessary in order to cover the filling of the pie with the edges of the dough).
5 Brush the dough with melted butter (40g) and add half the chopped greens. Spread diced feta (or suluguni) on greens, grind with dried rosemary, salt and pepper.
6. Sprinkle the remaining herbs on the cheese and place 4 slices of butter on top of it (60g = 4x15g). Pepper and salt again, add rosemary.
Very beautiful, tasty and healthy nettle roll stuffed with tomato and cheese.
Ingredients:
For the test:
Bunch of nettles
egg 1 pc.
flour 150 g - 200 g, or how much butter and sour cream will take
baking powder 1 tsp
kefir or sour cream - 100 g
butter - 150 g
salt to taste
For filling:
Nettle bunch - use only young nettle leaves
eggs 2 pcs.
salt, pepper to taste
basil, oregano, or thyme, dill
salt, pepper, coriander, chili - to taste
vegetable oil
Preparation of the filling:
1. Rinse spicy herbs and nettles, spread on a towel and drain off the water. Tear off the leaves from the stalks of the nettle and chop the whole thing.
2. Nettle should be a lot, it should be slightly warmed up with oil so that it evaporates and decreases in volume. Season with salt and pepper, add diced hard-boiled eggs, herbs and spices.
3. Prepare the dough.
Wash a bunch of nettles and throw them into boiling water for 3-5 minutes. We take out with a slotted spoon in a colander, and when the nettle cools down, separate the nettle leaves from the stalks. Grind the nettle leaves in a food processor and puree.
Heat the butter to melt it, add nettle puree and flour, raw eggs, salt, sour cream and baking powder. Knead the dough thoroughly.
4. Lubricate the mold with vegetable oil, heat it and pour a little more than half of the resulting dough into it.
5. Put the nettle stuffing with eggs, pour the remaining dough on top. We bake at a temperature of 180 degrees for 40-50 minutes.
6. Ready nettle and egg pie take it out of the oven and cover it with a towel. Fast and tasty, healthy and very beautiful.
Mouth-watering pies stuffed with greens are a popular pastry in the height of spring and summer. Prepare products from puff or yeast dough.
Delicious pastries with nettles are obtained. This herb is healthy and goes well with sorrel, green onions and cottage cheese. Nettle tarts go well with breakfast and tea.
The dough is prepared according to a simple recipe, and in addition to greens, cream and chicken are added to the filling.
Required Ingredients:
Preparation:
The pie contains 1448 kcal. The time it takes to bake the nettle jellied pie is 50 minutes.
Green onion and egg pastries are popular in the fresh season. Add young nettle leaves to the filling and the dish will become not only tasty, but also healthy.
The recipe uses ready-made dough.
Ingredients:
Cooking steps:
Required Ingredients:
Step by step cooking:
Total in the pie is 2128 kcal. It takes two and a half hours to cook.
Cooking in stages:
Baking is cooked for 45 minutes. It contains 2150 kcal.
Pypyshdzhyn (pie with nettles and herbs)
Two dewdrops - and they are not alike
Ossetian proverb
Pypyshdzhyn is an Ossetian pie with onions, cheese and spinach. Photo site http://bukharapiter.ru/
So that the respected ardent highlanders would not accuse me of distorting the truth and deviating from traditions, I again hasten to clarify my position. I repeat: I am completely far from the statement that the pies I offer are "Ossetian classics", because my task is, first of all, to bring this very classics as close as possible to the household conditions of an ordinary Russian hostess who lives, say, somewhere in Tver, beyond the Urals or in the Far East in order to acquaint her with the culinary traditions of other regions of our vast homeland. Thus, giving the opportunity, not only to imagine about the peoples inhabiting Russia, but also to significantly expand and enrich the home menu with original (and in some ways - even exotic) recipes.
What we have prepared up to now can be called common Ossetian pies, meaning the traditional filling, which, first of all, should include such names as "Walibah" (with cheese), "Kartofdzhyn" (with potatoes and cheese), Fydzhyn (with meat), Nasjyn (with pumpkin), Kabushdzhin (with cabbage and cheese), Khadurdzhin (with beans), Tsakharajyn (with beet leaves).
However, as you probably already guessed, the wealth and variety of Ossetian pies is precisely what pushes human imagination to the most incredible experiments. And this, as I see it, is one more attractive quality of them, namely, democracy. That is, it - this quality - reconciles almost everyone, ranging from the most capricious and demanding aesthetes from cooking to that very unfortunate old woman from Uryupinsk, in whose garden only nettles, sorrel and green grass grow. And this - you must agree - is exactly what our society today lacks.
By the way, as I was able to find out from my mistress, pies stuffed with nettles are not something unusual for the Ossetians themselves. According to Zarina's recollections, her grandmother made such pies quite often, and this suggests that our ancestors knew a lot about the positive properties of nettles, and not only that. True, only early young shoots of nettles, which are harvested in spring, are suitable for these purposes. They are scalded with boiling water, wiped with a dry napkin or towel, chopped finely, mixed with cheese, with a little cream and, like Tsakharajyn, tucked into a pie.
It is easy to guess that with the same success you can use (instead of nettle) spinach leaves, sorrel, and so on. For example, I had a chance to try a pie that used an ordinary bag of frozen spinach as the filling, which is sold in any supermarket. Naturally, you should first defrost the "balls" of spinach and slightly squeeze out some of the moisture that inevitably comes out during defrosting. Further, everything goes according to the scenario you know: finely chopped, add a certain amount of chopped green onions, a little grated cheese, salt (if you wish, you can add greens) and - so necessary in the spring, the vitamin filling is ready!
In a word, I only gave a certain impetus to the fantasies of the housewife. Well, and then, I suppose, she will already cope without me. I bow to this, quietly and imperceptibly evaporating from your kitchen.
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