Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of olive oil
- 1/2 cup of chopped onions
- 1/2 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1/2 cup of crumbled feta cheese
- 1/2 cup of chopped sardelka (salted and dried fish)
- 3 eggs
- 1/2 cup of milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch round baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the onions and green onions and sauté until soft and translucent.
3. Add the chopped herbs and sauté for another minute.
4. Add the crumbled feta cheese and chopped sardelka to the skillet and stir to combine.
5. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
6. Brush the bottom and sides of the baking dish with olive oil.
7. Lay a sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the phyllo dough with olive oil.
8. Repeat with 5 more sheets of phyllo dough, brushing each layer with olive oil.
9. Spread the sardelka and feta cheese mixture evenly over the phyllo dough.
10. Pour the egg and milk mixture over the top of the filling.
11. Layer 6 more sheets of phyllo dough over the filling, brushing each layer with olive oil.
12. Fold the edges of the phyllo dough over the top of the pie and brush with olive oil.
13. Cut a few slits in the top of the pie to allow steam to escape.
14. Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
15. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 20g
Protein: 10g
Sodium: 480mg
Substitutions for ingredients:
- If sardelka is not available, you can substitute with anchovy fillets.
- If you don't have all the fresh herbs listed, you can use a combination of your favorite herbs.
Variations:
- You can add chopped spinach or kale to the filling for added nutrition.
- You can substitute the feta cheese with goat cheese or ricotta cheese.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with olive oil to prevent it from drying out and becoming brittle.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
- Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley, dill, mint, or basil.
Pairings:
- This pie pairs well with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables such as carrots, zucchini, or eggplant.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with olive oil.
Food safety advice:
- Make sure to cook the pie until the filling is set and the top is golden brown to ensure that it is fully cooked.
Food history:
- Sardelka and feta cheese pie is a traditional dish from the Balkans, particularly popular in Greece and Serbia.
Flavor profiles:
- This pie has a savory and salty flavor from the sardelka and feta cheese, balanced by the fresh herbs.
Serving suggestions:
- Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Greek