Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 2 cups of sliced mushrooms
- 1/2 cup of sliced black olives
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the mushrooms, olives, oregano, thyme, salt, and pepper. Cook for 5-7 minutes until the mushrooms are tender and the liquid has evaporated.
4. Remove from heat and stir in the feta cheese and parsley.
5. Brush the bottom of the baking dish with melted butter.
6. Lay one sheet of phyllo dough in the dish and brush with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
7. Spread the mushroom and olive mixture evenly over the phyllo dough.
8. Layer 6 more sheets of phyllo dough on top, brushing each layer with melted butter.
9. Brush the top layer with melted butter and score the top of the pastry into squares or diamonds.
10. Bake for 25-30 minutes until the pastry is golden brown and crispy.
11. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 310
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 580mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- Kalamata olives can be used instead of black olives.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add cooked chicken or ground beef to the mushroom and olive mixture for a heartier dish.
- Substitute the mushrooms and olives with spinach and feta cheese for a vegetarian option.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to ensure a crispy and flaky pastry.
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with butter.
- Let the pastry cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
Kaysefe can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pastry in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.
Presentation ideas:
Cut the pastry into squares or diamonds and serve on a platter. Garnish with fresh parsley or olives.
Garnishes:
Fresh parsley or olives.
Pairings:
Kaysefe pairs well with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Roasted vegetables or garlic bread.
Troubleshooting advice:
If the pastry is not crispy, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the mushrooms and olives until the liquid has evaporated to prevent a soggy pastry.
Food history:
Kaysefe is a traditional Turkish pastry made with phyllo dough and a variety of fillings such as spinach, cheese, and meat.
Flavor profiles:
Savory, earthy, and tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Turkish