Cooked by Dimitris Andreou,
"Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6-8 people):
4 thick homemade pastry sheets (or 8 store bought phyllo sheets or 450-500 gr. of the classic thin phyllo pastry)
4 thick homemade pastry sheets (or 8 store bought phyllo sheets or 450-500 gr. of the classic thin phyllo pastry)
6 fresh artichokes (or frozen)
1 bunch of Spring onions, thinly sliced
1 large white onion, grated
5 tbsp of olive oil
1 bunch of dill, finely snipped
1 bunch of flat-leaf parsley, finely chopped
500 gr. of Greek Kefalograviera cheese, grated (or other semi-hard and semi-salted cheese)
3 eggs, lightly beaten
pepper
olive oil for brushing
Method:
Clean the artichokes, rub each one with a lemon cup and leave in a bowl filled with water and some lemon juice while you continue with the rest of them (this prevents the artichokes from getting bruised).
Preheat the oven to 180°C. Brush with oil the bottom and the sides of a medium round oven pan.
Boil the artichokes in salted water along with 2-3 lemon cups until they start getting tender (do not over cook). Drain in a colander and then cut into small cubes.
Warm the oil in a wide skillet on medium heat and sauté the onion and the Spring onions until tender, stirring with a wooden spatula. Add the artichokes, gently stir and take the pan off the heat.
Allow the vegetables to cool down and then add in the pan the grated cheese, the eggs, the parsley, the dill and some pepper. Gently stir and taste to see if any salt is needed.
Lay half of the phyllo sheets at the bottom of the pan, after brushing each one with some oil. Empty the filling on top and smooth with the spatula. Cover with the rest of the phyllo sheets, brushing again each one with oil.
Drizzle the pie with a bit of water and using a sharp knife score the surface (without cutting through).
Put the pan on the middle shelf of the oven and bake for 1 hour or until the phyllo is crunchy with a golden colour.
Take out of the oven and allow the pie to rest for 15 minutes before you cut into pieces and serve.
Method:
Clean the artichokes, rub each one with a lemon cup and leave in a bowl filled with water and some lemon juice while you continue with the rest of them (this prevents the artichokes from getting bruised).
Preheat the oven to 180°C. Brush with oil the bottom and the sides of a medium round oven pan.
Boil the artichokes in salted water along with 2-3 lemon cups until they start getting tender (do not over cook). Drain in a colander and then cut into small cubes.
Warm the oil in a wide skillet on medium heat and sauté the onion and the Spring onions until tender, stirring with a wooden spatula. Add the artichokes, gently stir and take the pan off the heat.
Allow the vegetables to cool down and then add in the pan the grated cheese, the eggs, the parsley, the dill and some pepper. Gently stir and taste to see if any salt is needed.
Lay half of the phyllo sheets at the bottom of the pan, after brushing each one with some oil. Empty the filling on top and smooth with the spatula. Cover with the rest of the phyllo sheets, brushing again each one with oil.
Drizzle the pie with a bit of water and using a sharp knife score the surface (without cutting through).
Put the pan on the middle shelf of the oven and bake for 1 hour or until the phyllo is crunchy with a golden colour.
Take out of the oven and allow the pie to rest for 15 minutes before you cut into pieces and serve.
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