17 September 2012
ewfood
Aginaropita
Ingredients
Preparation
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Preheat the oven to 180°C
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In a large pan sauté the lees and spring onions until soft, add the artichokes, lemon juice
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rice and dill and season to taste
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Add the water and bring it to a simmer, allow to simmer for a couple of minutes
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remove from the heat and cool for a few minutes
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Stir in the cheeses and season further
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Combine the oil and butter in a cup, use a tsp. of this combination to grease the bottom of your pie dish
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layer 6-8 sheets of phyllo as a base for your pie, brush each individual sheet with the oil and butter mixture
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Add the pie filling and fold in any phyllo that might be sticking out
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Layer an additional 8-10 sheets of phyllo on top ensuring that you brush the oil/butter mix onto each sheet
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Bake the pie for 45min to an hour until the pastry has turned a rich golden brown.
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