Spinach pie with Arabic pies

0 0
Spinach pie with Arabic pies

Share it on your social network:

Or you can just copy and share this url
  • Medium

Ingredients

Directions

Share

Spinach pie with Arabic pies

Raw foodism is a trend…

A very tasty pie, of special nutritional value, I had the opportunity to try in the recent exhibition with flavors from Epirus, very easy and beyond the usual. I found the delicious creations of Nikos Vaitsis interesting, I have been following his career as a cook for years now since he was a student at the cooking school, where I had the managment of communication and international relations. He has been a star ever since…

Remember his name he has a bright future ahead of him, he is disciplined, humble, he loves his job very much, he has imagination and he is constantly updated by following the gastronomic trends of today, harmoniously linking yesterday and our traditions.

 

Nikos gave us the recipe and you will definitely be thrilled with the result.

Spinach pie with Arabic pies

By Nikos Vaitsis, sous chef at Ceasar meze bar, Lindos Rhodes

Steps

1
Done
20 minutes

In a saucepan, we boil the tarhana in salted water for 20 minutes.

2
Done

After it boils, we strain it and we leave it to cool.

3
Done

At the same time, we clean and rinse with plenty of water all the herbs and vegetables. After draining,we finely chop the spinach, dill, chervil, hartwort, onions, leeks and we put them in a bowl.

4
Done

We add the crumbled feta, the tarhana, the olive oil, the yogurt, the lemon zest and we mix until all the ingredients are mixed.

5
Done

We correct the taste by adding pepper and salt so we have the filling for the pie ready.

6
Done

If we want, we "pass" the pies from the oven grill, turning them on both sides.

7
Done

To set the pie, we spread evenly on an Arabic pie enough of the filling and we cover on top with another one.

8
Done

We cut into pieces and we serve.

TDriver

previous
Chocolate Cream from Cappadocia
next
Authentic German schnitzel (Schweineschnitzel)
previous
Chocolate Cream from Cappadocia
next
Authentic German schnitzel (Schweineschnitzel)

Add Your Comment