Albanian Pizza For Hanife Recipes

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ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)



Albanian Spinach Pie (Byrek Me Spinaq or Pite) image

Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.

Provided by alvinakatz

Categories     Savory Pies

Time 1h

Yield 1 pie, 4 serving(s)

Number Of Ingredients 7

3/4 cup oil, preferably olive oil
30 sheets phyllo dough
1 1/2 lbs spinach, chopped
1 cup feta cheese, crumbled
1/2 cup green onion, chopped
2 eggs, beaten
1/2 teaspoon salt

Steps:

  • (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
  • Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
  • Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
  • Add the feta cheese, onions, eggs and stir.
  • Spread spinach mixture over the filo leaves in the pan.
  • Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
  • Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
  • Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.

ALBANIAN PIZZA FOR HANIFE



Albanian pizza for Hanife image

This is a bit different from what we're use to as far as pizza goes, this is my friends family recipe, that they shared with us, I have added onion, garlic and feta to it.

Provided by Sandy Mika

Categories     Pizza

Time 2h

Number Of Ingredients 11

flour
salt
warm water, as needed
1 large bag of spinach, fresh
1 large onion thinly sliced
4 clove garlic minced
1 lb bulgarian feta
16 oz cottage cheese
1 medium tomatoe diced
butter, about 3 tbs to cook onion and garlic and about 1stick or maybe more melted to brush layers with
you can sprinkle a little garlic and onion powder between layers to give a little more flavor to each layer

Steps:

  • 1. pour about half bag of flour in a bowl, add about 2 tsp salt and mix, add enough warm water to make a soft smooth dough, set aside about 10 minutes , then pinch off and shape into 3" balls, set aside on floured surface. you should have about 10 balls of dough.
  • 2. heat a large frying pan add 3tbs butter, the onion and garlic cook about 2 minutes, add tomatoes and spinach cook about 2 minutes, add feta and cottage cheese, continue to cook stirring constantly about 5 minutes, set aside.
  • 3. lightly grease a large round cake pan with olive oil.
  • 4. roll each ball into a thin disk, set aside on floured surface as you finish rolling out all the disks. the dough will be very elastic, as you stretch it out to about the size of the pan you are using, brush each disk with melted butter, . continue to stack with 4 more layers , then stack this in the pan, add the spinach and cheese filling.
  • 5. roll out and butter and stack the next 5 layers, place on top of filling and scrunch top and bottom dough together to seal, brush top with butter or olive oil and bake at 350 until lightly golden brown and puffy.
  • 6. when you remove it from the oven it will be kind of puffy take a spoon and smash it down to break the top all over, brush with melted butter, then sprinkle with a little water all over the top, cover with a towel for 5 minutes. Then cut and serve with a salad of feta cheese and slices of cucumber, onion and tomatoes.

PIZZA - ALBANIAN STYLE



Pizza - Albanian Style image

Yummmm, so good, such a lovely rustic pizza. Simple flavors that remain with you. Imagine, phyllo dough, and slow cooked tomatoes and onions that have released all their lovely flavors. This pizza has NO cheese, and you won't miss it... but if you simply can't live without cheese, then by all means you may add a little crumbled feta, parmesan or pecorino romano to taste.

Provided by Baby Kato @BabyKato

Categories     Pizza

Number Of Ingredients 9

2 tablespoon(s) extra virgin olive oil
2 large sweet onions, cut into 1/2 inch slicesings
3 (14.5-oz.) cans stewed tomatoes, drained
2 tablespoon(s) fresh oregano to taste
3 tablespoon(s) fresh basil, chopped
pinch black pepper, freshly ground
pinch - sea salt, optional
1 package(s) thawed phyllo dough
1/8 cup(s) optional - crumbeled feta, shredded parmesan or ground pecorino romano

Steps:

  • Preheat oven to 375 F. Put a frying pan on medium heat and add 2 tbsp of olive oil. Once the oil is warm add the onions and cook on low for about 1 hour until they are caramelized.
  • Break the tomatoes into rustic coarse pieces and then add to the onions. Next add the herbs and remove the pan from heat. Stir well and set aside until needed.
  • Grease a 13x9 pan with olive oil and set aside until you are ready.
  • Cover your phyllo with a slightly damp tea towel. This will keep the phyllo from drying out, while you are quickly assembling the pizza.
  • Place one sheet of phyllo dough at a time across the bottom of the baking dish, allow the phyllo to drape over the sides of the baking dish.
  • Now brush the entire sheet with olive oil. Continue to do this until you have 5 sheets on the bottom of the dish.
  • Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. And again, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. And now add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Lastly, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add your last layer of 3 sheets of phyllo dough, that have been brushed all over with olive oil.
  • You can now fold the draped sides of the phyllo dough, rolling inward to form a crust for the pizza.
  • Bake for 20-30 minutes, don't forget to check the pie as phyllo burns quickly. Once the pie has a beautiful golden crust, take it out of the oven and cool slightly before enjoying.

ALBANIAN MEAT PIE



Albanian Meat Pie image

Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.

Provided by My Albanian Food

Categories     Savory Pies

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

2 homemade discs phyllo pastry or 12 -16 sheets of premade phyllo pastry
750 g beef mince
1 diced onion
2 finely diced potatoes
3 tablespoons tomato puree
1/2 pint beef stock
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil
220 ml water

Steps:

  • In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
  • Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
  • If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
  • For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
  • Put a thin layer of oil over the top.
  • Bake in the oven at 180 degrees for 1 hour or until golden brown.
  • Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Nutrition Facts : Calories 243.2, Fat 13.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 298, Carbohydrate 16.4, Fiber 1.4, Sugar 0.9, Protein 13.1

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