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FareShare Gazette Recipes -- October 2011 - M's


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Macedonian Mushroom Pie with Onions, Mint and Paprika from Nymphaio

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* Exported from MasterCook *

Macedonian Mushroom Pie with Onions, Mint and Paprika from Nymphaio

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : Volume 14-10 Oct 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
5 large onions -- coarsely chopped
2 teaspoons sweet paprika
2 1/2 pounds portabella mushrooms -- brushed clean,
stems removed and caps coarsely chopped
salt -- to taste
1/2 cup fresh mint
1 package phyllo dough sheets -- at room temperature
or homemade or Macedonian phyllo dough,
olive oil -- for brushing the phyllo

Heat the butter in a large skillet; cook the onions over medium-low heat,
stirring, until wilted, about 10 minutes. Add the paprika and stir to mix.
Add the mushrooms, season with salt, increase the heat a little, and cook
until most of the liquid has evaporated, about 7 to 8 minutes. Remove from
the heat and stir in the mint. Let the filling cool slightly.

Preheat the oven to 375F. Lightly oil an 18-inch round pizza or baking pan.

If using Macedonian phyllo, on a lightly floured work surface roll out half
of the dough into a circle about 24-inches in diameter with a lightly
floured rolling pin or dowel and fit into the bottom of an oiled pan.

If using basic phyllo, divide the dough into 6 to 8 balls. Roll each ball
into a circle about 24 inches in diameter. Layer half the phyllo sheets
into the bottom of the pan, leaving the excess to hang over the edge and
brushing each with oil.

Spread the filling evenly over the phyllo and cover with the remaining
sheet if using Macedonian phyllo or the remaining 3 or 4 sheets if using
basic phyllo. Brush each with oil. Roll in the edges to form a crust and
score the pie into serving pieces. Bake until the pastry is golden, about
50 minutes. Remove from the oven; let cool in the pan and serve.

Note: You may reduce the ingredients by half and bake the pie in a 9-inch
or 10-inch round pan.

The pie may also be made with commercial phyllo. For every sheet of
homemade phyllo, use 3 to 4 sheets of commercial phyllo.

Makes 12 to 14 servings.

AuthorNote: The woods around Nymphaio in central Macedonia burst with
mushrooms several time a year. Locals here eat mostly portabellas. While
almost any mushrooms - including plain old supermarket button mushrooms -
will do for this dish, portabellas lend a meatiness to the filling
unmatched by other varieties.

NOTES : Borek

Cuisine: "Greek"
Source: "The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi): "Oct 2011"
Yield: "1 18-inch pie"

Contributed to the FareShare Gazette by Chupa; 10 October 2011.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 41 Calories; 3g Fat (57.5% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 3mg Sodium. 
Exchanges: 1/2 Vegetable; 1/2 Fat.

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