#pie Greek phyllo dough is interesting to work with and gives scope for culinary fantasies!👌
Ingredients: phyllo dough, potato, leek, parsley, olive oil, black pepper, salt
Cooking method:
👩🏻🍳 Gathered the ingredients.
👩🏻🍳 I am preparing the filling for the pie. Thinly sliced potatoes, washed in cold water from starch and dried on a paper towel.
👩🏻🍳 Leek cut into thin half rings.
👩🏻🍳 In a bowl, I mixed potatoes, leeks, parsley, salt and black pepper. The filling is ready.
👩🏻🍳 The filo dough was transferred from the freezer to the refrigerator the day before the pie was made, then pulled out of the refrigerator and completely thawed for two hours. This stepwise defrosting helps the filo to remain elastic while you work with it. Filo dries quickly without wrapping. To avoid this, I cover the opened filo sheets with a damp towel and take them out as needed.
👩🏻🍳I'm starting to collect the cake. I put two filo sheets into the mold, sprinkle with olive oil, spread it over the entire surface with a brush. Usually, on the bottom of the pie, I take about 8 sheets. I coat with oil every two sheets.
👩🏻🍳I post the stuffing. I close the top of the pie in the same way as the bottom. The top of the pie usually takes 6 sheets.
👩🏻🍳 I carefully bend the edges of the pie, cutting off the excess dough. I sprinkle with olive oil and put in a preheated oven at T 190 C for 10-15 minutes.
👩🏻🍳 Then I take out the cake and cover it with wet parchment. Wet is easier to work with and more comfortable, in a hot oven it dries immediately and does not rise like dry. I put the cake in the oven at the same temperature for one hour. About 5 minutes before the readiness, I remove the parchment so that the cake is better browned.
Very tasty pie! 🥰 ☕️ 🥰
Bon appetit! 🤗