Northern Greek pie with mushrooms, feta cheese and paprika

Northern Greek pie with mushrooms, feta cheese and paprika


2 tablespoons sesame oil or unsalted butter
2 onions, chopped
2 cloves garlic, finely chopped
500 g. mushrooms, cleaned from the stems and cut into thin slices
1 level tablespoon flour
1 teaspoon each paprika
½ teaspoon nutmeg
½ cup chopped parsley
1 packet puff pastry
1 egg lightly beaten
150g. grated Gruyere
1 tbsp thyme
2 tbsp cream
1 egg beaten with 2 tablespoons milk Domestic smearing


Melt the butter or sesame oil in a large skillet and saute onion and garlic until soft, about 6-7 minutes on medium heat. Add the mushrooms, season with salt and sprinkle with flour. Continue to sauté until all liquid drink them. Add the paprika, nutmeg and parsley, stir briefly and remove from heat. Allow the mixture to cool. Preheat oven to 200 degrees. Cut the first sheet of pastry in half and lightly floured surface roll each half into a rectangle measuring 30 x 36 cm Cut two strips of 2.5 cm width from the long side of the pastry and the other two 2.5m width of the short side of pastry. Repeat with the second sheet.So we have 2 bases, 4 long strips, 4 short and 2 pieces of fresh pastry, you get over it, to descend pies.Arrange the 2 bases in 2 separate shallow pans. Spread 4 sides with egg and place the long strips lengthwise and smaller on smaller sides of each puff. Spread the filling in equal amounts into the puff pastry. Open the two halves of fresh pastry into rectangles, which fit to descend pies. Brush the edges of two pie and cover with the pastry. With a butt knife, carve the surface in 2-3 places and bake until golden brown and risen, about 20 minutes. Allow pies to cool and serve.


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