Mediterranean Cuisine

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Greek Artichoke Pie

Ingredients:

For the filling

8 medium-sized artichokes
6 spring onions
250g roughly grated regatto cheese
100g ricotta cheese or anthotiro
1 free range egg
1 tablespoon butter
100ml olive oil
100ml milk
1 tablespoon sesame seeds
A few leaves of mint
Salt and pepper

For the filo pastry
300g wheat flour
100g all-purpose flour
120ml extra virgin olive oil
50ml ouzo
Salt

50g all-purpose flour kept separate in a bowl to be used when you roll out the dough.

Preparation:

Filling

Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart.
Finely slice the artichokes.
Lightly fry the chopped onions and sliced artichokes in a spoonful of butter for a few seconds.
Add 3 tablespoons of water and simmer for 5 minutes.
Put in a bowl and add the grated regatto cheese with the ricotta or anthotiro along with salt, pepper and chopped mint.
Gently mix.

Filo Pastry

Mix all the ingredients in a large bowl with enough water to make a pliable dough.
Knead well and make a pliable dough.
Divide the dough into 6 balls.
Cover with clingfilm and set aside to rest for 1 hour.
Roll out each ball to the size of a medium oven dish, making it as thin as possible.

Place 3 layers of the filo pastry in an oven dish brushed with olive oil and brush in between each layer with olive oil.

Add the filling.

Place the other 3 layers of filo pastry on top, again brushing olive oil in between each layer and on top of the final layer.

Lightly score the final layer in squares.

Beat the egg and milk well and spread over the top of the pie.

Sprinkle the sesame seeds over the top.

Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes until the pie is a lovely golden colour and well-baked underneath.