Transcription
Stuffed Pie. Pie Stuffed. Call it what you want. It is a very special pie. It is a pie that as soon as you taste it, you will say it is truly stuffed, [music] but it will not be stuffed. It will be pie. A more complete meal. You can even take it to your work. Delicious recipe. Full of aromas. Let's look at the ingredients and start. For the stuffed pie, we will need for the filling 200g Carolina rice, one eggplant, [music] one green pepper, one red pepper, one onion, five to six tablespoons of olive oil, two tablespoons of tomato paste, one teaspoon of granulated sugar, 250g grated tomatoes, [music] 400g water, half a bunch of parsley, 10 to 15 leaves of dill, 250g feta cheese [music] one teaspoon of dried oregano, one medium egg, salt [music] and pepper. For the assembly, one package of phyllo dough for pies, Golden Dough, 450g, and 100g of olive oil [music]. And let's start then. We start first of all with the filling. This ingredient that I will add, which we usually don't put in stuffed dishes, is eggplant. But if you want, you put it in, if you don't, you don't. I really like eggplant. I've told you many times that I consider it the queen of vegetables. Why? Because it transforms into anything you want to make. It is very special, very charismatic. [music] As long as you give it a little attention and know how to cook it. So, we will start with the eggplant because the eggplant is what needs more time to cook here. [music] And I will cut it into nice, nice cubes. Do you see it, Mitsako? >> Yes. >> Bravo. Here we are then. [music] And here the rest of the vegetables, and it's okay if they don't cook. It's okay. They will cook in the oven later. If the eggplant doesn't cook now, it won't cook at all in the oven. So, eggplant is ready. [music] The characteristic of eggplant is that it needs a little oil and to be cooked. So, as it is, I open my package with the oil. As it is, I pour oil into the pan. And [music] how much should I pour, friend Mitsos? >> Perfect. >> Tell me. We are making stuffed dishes. Normally, this dish would be a greasy dish. Right. >> Yes. So, as you see, I have poured enough oil in to cook my eggplant and my other vegetables. I start first of all with the eggplant. It goes in. The pan has heated up very well. I want it to heat up and to hear that sound when I put the eggplant in. Because my eggplant will cook quickly [music] and it will be nice and crispy, and it won't absorb too much oil. Because the crispier I make my eggplant, the more oil it will release. So, salt. Nice. I will add a little more for my other vegetables [music]. And as I sauté my eggplant here and see it getting its first color, I start preparing the other vegetables. Vegetable number one, onion. Without onion, there is no recipe. What a fantastic thing the onion is. If there were no onions, imagine how much all the recipes would change. None would be the same. They would have truly all changed. That is, if there were no other vegetables, there wouldn't be as much change in cooking as if there were no onion. So, it is the most basic. Although we take it for granted, it is the most basic vegetable that we all use to make anything. Why? Because it gives us that sweetness, it gives us body. It is a fantastic ingredient. In case your path leads you to take a walk to Mount Athos and see how the monks cook there, they make onion broth. It is the base for their cooking. The base for all recipes. That is, they simply boil onion, and that juice they blend, they use it to make anything in a recipe. So, look here, what color it will get, Mitsako. Do you see it? >> Nice. >> As soon as it gets this color, then I add the onion because as soon as it gets this color, it means my eggplant has started to cook a little. Okay. So, I add my onion too. I continue sautéing. And now don't be afraid because as time passes, the oil that the eggplant absorbed, it will release it again. However, if you see that the pan is getting too dry, you can add another tablespoon or two of olive oil. Now, let's go for the peppers. One green and one red. A much easier recipe than stuffed dishes because for stuffed dishes, we needed many more peppers. So, with just two small peppers here, we will get the job done. And generally, this recipe works for us. Why? Because it was stuffed dishes. If you make them off-season, meaning if you don't make them in the summer and if the tomatoes are not [music] in season, the dish doesn't turn out so well. I'm setting aside for composting. So, with this recipe, we have a guaranteed result, winter or summer. Because peppers, okay, even if they are not in season, the recipe won't change that much. I will take ready-made tomato from a package, which is fine, and it's okay if all the other ingredients are not in season. That is, with this recipe, I have the same result, but it gives me the flexibility to make it whenever I want during the year. And that is fantastic. So, peppers. And we cut these into nice pieces here too. [music] And the peppers, from their own side, will bring personality to the recipe. They will bring that special stuffed flavor that we want, and [music] they will give us the sweetness we want. Look here, as soon as the onion starts to get color, then it is when we will add the peppers. So, first eggplant gets color, then onion gets color. Then pepper gets color. As you saw, it takes about the time it takes to cut my vegetables. So, as soon as you cut your vegetables, the next ones, the previous ones will have already gotten color. So, now what do I want? Good color on everything. For how long? For 5-10 minutes. We wait to get color, and as soon as we get color, we will add the rice and all the other ingredients to cook our filling. And as soon as the vegetables get color, it's time for the rice. The rice we will use is short and thick because this rice has the property of breaking and becoming mushy. So, we add this too. We stir a little here. As you see, although my pan was dry before, because the eggplant started to shrink a little, it releases oil and helps the other ingredients to cook. Now, let's go for all the rest. So, tomato. We want tomato paste in here. Here we want paste. To get [music] a nice body to our recipe. To thicken our sauce, to make it nice. And as we add the paste, we sauté the paste a little in the pan. Here I will add another tablespoon of oil because we are making a greasy dish. We want a little more oil here to sauté the paste. Okay, I like that there's a little oil at the bottom because by sautéing the paste, we make it even [music] nicer. So, let's add our remaining ingredients. I had added salt. I will add a little sugar because I am using canned tomato. So, I will balance it with a little sugar. I will also add a little pepper, which I haven't added at all. Here we are. And with the salt, don't overdo it because we will also add feta. If you want [music] to make the recipe 100% fasting, then you don't add feta and you add more salt. It is optional [music] if you want, you add it, if you don't, you don't. So, I am not adding more salt because I will add feta later. So, it's time to deglaze my little pot with my tomato. My water here. I lower the heat and simmer for about 10 minutes until the rice absorbs all the moisture. As soon as it absorbs all the moisture, and we want the filling to be dry to put it in our pie, because if it is quite juicy, the phyllo will get soggy and won't become crispy, and that is something we don't want. So, patience to absorb all the water, rather, the filling, and then we assemble our pie, put it in the oven, and that's it. So, our rice is ready. I want you to let it cool, not completely cold. Just leave it aside for a minute, because the phyllo will get soggy. Now, at this point, if you want to keep it fasting, don't add feta. I will add feta and egg. Both are optional. If you want, you add them, if you don't, you don't. Because if we don't add feta, we don't need to add egg either. Taste and see if it needs more salt or pepper. It tastes like stuffed dishes to me, but I definitely need the herbs too. So, if we add dill, parsley, and oregano, it is fasting. If we add feta and egg, it becomes non-fasting, but it reminds us very much of stuffed dishes. I leave it up to you. Do whatever you want. So, I will finely chop my herbs first of all. We want parsley, we want dill. It's not stuffed dishes without dill. Some people also add anise. Generally, whatever herbs you want to add, you can add. That is, if I had nice marjoram, I would really add it to my stuffed dishes, because marjoram is fantastic. For me, it is one of the most beautiful herbs that exist. So, if you find some marjoram or some chives. Now what am I telling you. Yes. Yes. You can also add chives. >> Premium. Premium. >> It's not premium, friend. Because you can put all these in your garden. That is, really. So. [music] Oregano, definitely, because we are making stuffed dishes. And it's time for the non-fasting version where we will add feta cheese in nice large pieces, which is why I didn't add much salt. [music] Or I will add feta, which is salty. You can also add a fasting cheese. >> I thought fasting cheese doesn't go in. >> It's fine. You can add the fasting white cheese, which is delicious. [music] And it has no problem at all. You just won't add the little egg. I add the egg because if I make the recipe correctly, because the rice will absorb all the water inside. There is no need to add any egg because the filling will thicken on its own. Okay. I add the egg more for someone who hasn't made the recipe correctly and the filling will turn out quite runny. But if you have done it perfectly and done everything correctly, you don't need any egg in the recipe. So, I mix all the filling ingredients. Here, my filling is ready. I don't need to taste anything. I tasted it before, and I am ready to assemble my pie. Are you ready, Mitsos? >> Ready. Bravo. So, these go back. And I got quite worked up with the filling. So, I want to make my life a little easier. How will I do it? By using phyllo dough for pies, Golden Dough. The package contains 10 thin and crispy phyllo sheets that are easy to work with without breaking. They do not contain preservatives and are as if you opened the phyllo yourself. Really. We just saved an hour or two. [laughter] Okay. Where to make the dough, where to open so many thin sheets. So, here, everything for us is ready. Just by opening the package. I think the greatest convenience in this recipe is this, and the result truly looks like you opened the phyllo yourself. So, I open my package here. These go [music] >> for recycling. >> For recycling. Here we are. And [music] I have a nice baking pan, 34 cm. And what I will do is very simple. I will take some oil. [music] We don't need a lot of oil. Don't overdo it with the oil now because we also put oil in the filling. So, we don't want our pie to be too greasy. It won't be nice. [music] It should have oil, but just enough. So, I open my phyllo sheets here, and now here you don't need to be experts. Look what I will do. I will take them as they are and crumple my phyllo sheets. Okay. Because [music] even if I make them straight, it won't work for me. If I crumple them here, because the pan is round and not square or rectangular, which means that anyway I can't do it properly. What will I do? I will take my phyllo, I will crumple it, I will break it [music] in a few places, and I will put a little here and a little here until I make sure my entire base is covered. Here [music] you see what I'm doing now, oil. How many phyllo sheets did I put? >> Two. >> Two. Bravo. So, I have made a nice base. Ah, now I will add the next one. The [music] next one, again, if I try to spread it from one end to the other, it will be too much on one end and won't reach the other. So, what will I do? I open it as it is and put it here. Do you see it? Crumple it [music] and let it go in a little. I take another one and put it here. Do you see it? >> Easy. >> Oil. Very easy, man. [music] And what I always, always do with pies is I don't stick the brush so that the phyllo doesn't stick and there's no air, and I leave air. You see where I leave air inside? The more air you leave inside, the crispier the pie will become, and it will be perfect. So, another phyllo sheet from [music] the top. How many phyllo sheets did I say the package has? >> 10. >> 10. So, how many did I put down now? Five. So, five at the bottom. Filling. And the other five will go on top. Okay. Easy. It's nothing difficult. And even if you've never made it before, believe me, it will turn out well. Here I will just fill it, but just without pressing the phyllo sheets too much. Here, put more on the edges, less in the middle. We always, always shortchange the edges of our pies a little. We put a lot of phyllo, a little filling. Something that some people like because it's their favorite part, the part with more phyllo. For me, there should be a balance. There should be a little of everything everywhere. [music] And let's add the remaining phyllo sheets on top. [music] One, two, oil. [music] Or try to make your pie perfect. That is, for the phyllo to look perfect. The more perfectly you try to make it, the more [music] it won't turn out perfect. I promise you. That is, the goal is to leave air inside, the way I'm doing it, so that the result is perfect. [music] And let's go for the last two phyllo sheets. One, two. I spread one, I spread the other. Here. Oops. One, two. Air and air. [music] Now, as it is, I fold the edges here. You see that I don't have too much phyllo on the edges [music] with the result that I have phyllo everywhere inside my pie. That is, this is exactly what I want. So, the oil I have given in the recipe is measured. Which means that whatever is left over, we put it from where? From the top. The oil will find its way [music] and will go exactly where it needs to go in the recipe. Because we want the phyllo to become crispy. So, help it a little at the beginning, let it find its way here at the edges, go wherever it wants. It is a fantastic recipe. Now, as it is, we must definitely let our pie breathe because [music] our filling has moisture inside, which means we need to score our pie so that the excess moisture escapes through the holes here. You see, so I am also outlining my pie [music] into pieces. I want eight pieces, but the good cut will be at the end. Okay, now I want more to score the top part so that the moisture escapes from inside the pie. As you see, the oil has already started to find its way. That's what I was telling you before. And it's time for baking. My oven is preheated to 180°. I want the rack high up. So, I will bake for about 50-55 minutes. We will let it bake well, for the rice to absorb all the moisture, to become perfect. [music] And as soon as our pie is ready, we will take a piece to serve. It's time to cut our pie. What a beautiful [music] pie this is, man. It is a different pie. Now you will tell me [music] stuffed pie. We haven't heard of it before. Yes. Okay, I named it stuffed pie. We could call it rice pie, vegetable pie, any pie, but it has the taste of stuffed dishes. So, I couldn't say anything else [music] since it truly reminds you of stuffed dishes. Look here, a big, hearty pie. Look here. When you cut and taste, you will truly [music] be thrilled. So, I made a small piece here. Look at this. It even has a little bit of feta inside. You see, just the right amount. So, when you make it, you will be thrilled. [music] The taste of stuffed dishes will truly come out. Such crispy stuffed dishes. I'm eating them for the first time. For the stuffed pie, cut the eggplant into cubes. In a pot over high heat. Add olive oil to the eggplant. Add salt and sauté. Finely chop and add onion. Cut the peppers into cubes. Add them too. Sauté and let them get color for about 5 to 10 minutes. Add the rice, stir. Add the tomato paste, sauté. Add extra olive oil. Stir. Add sugar, pepper. Stir. Pour in tomato juice, water. Lower the heat and cook until the rice absorbs all the moisture. Remove the pot from the heat. Finely chop and add parsley and dill. Add oregano. Cut the feta cheese into the pot. The egg. Stir and set aside. Spread olive oil in a baking pan. Crumple two phyllo sheets with our hands. Break them. And place them in the pan. Add olive oil. Repeat the process with another two phyllo sheets. Drizzle with olive oil and do the same. With another phyllo sheet. Transfer the filling into the pan. Spread it out. Place the other five phyllo sheets. Exactly the same way on top. Drizzling with olive oil at each layer. And fold the edges inwards. Pour all the olive oil on top. Spread it out, score it. Transfer to the oven. Bake. Cut into pieces. And serve.