Ingredients
1 karen mintzias
4 scallions, chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 small zucchini, scrubbed, cubed
1 small eggplant, cubed
1 cup canned tomatoes, drained
1/4 cup chopped fresh parsley
1 salt & freshly ground pepper
1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra!!!)
1 bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter, melted
Directions
Saute the scallions in the 3 tablespoons butter in a
large frying pan and add the meat. Simmer a few
minutes, then toss in the zucchini, eggplant,
tomatoes, and parsley and season with salt and pepper.
Cover the pan and simmer for 30 minutes, adding the
coriander and oregano during the last 10 minutes.
Remove from the heat and stir in the cheese. (The
mixture should be thick; if any liquid remains, dust
lightly with bread crumbs to absorb.) Line a 9 x 12 x
3-inch baking pan with 6 filo sheets, buttering each.
Spread the filling over the filo evenly, then top with
the remaining filo sheets, buttering each as before.
Score the top few filo sheets into squares or
diamonds. Bake in a medium oven for 35 to 40 minutes,
until golden in color and the dough is crisp. Remove
from the oven, and let stand for 10 minutes, then cut
and serve warm.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
Servings: 10 servings
Kreatopita Therini (Summery Meat Pie) Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
Written recipes as a concept can be found far back into the far past, at least as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early records were just primitive hieroglyphic or cunieform instructions for preparing food.
During the time of the Romans a roman called Apicius created a few scripts describing recipes prepared by the Romans. He tells us how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans made use of a wide range of aromatic flavors, including some that we all recognise such as thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices like basil and coriander. These new culinary innovations was responsible for an increase in recipe manuscripts, the majority of which still exist in private libraries. The arrival of TV gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Kreatopita Therini (Summery Meat Pie) recipe.
