Greek Nistisimes Hortopites - Finger-Sized Fried Green Pies - 0 pts, 2g carbs, 1g fiber

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Nistisimes Hortopites - Finger-Sized Fried Green Pies - 0 pts, 2g carbs, 1g

fiber

 

Recipe By :The Foods of the Greek Islands by Agliaia Kremezi

Serving Size : 50 Preparation Time :0:00

Categories : Greek LowerCarbs

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup olive oil

1 small fennel bulb -- trimmed and finely chopped

1 leek -- (white part plus 3 inches of the green part),

finely chopped

1/2 cup chopped onion

5 scallions -- (white and most of the green parts), thinly

sliced

1 pound mixed greens -- (such as spinach, Swiss chard, dandelion

greens, arugula

and/or mesclun), coarsely chopped

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped fresh dill

salt and freshly ground pepper to taste

1 package Cretan Phyllo -- below (or purchased phyllo, or

purchased puff pastry)

olive oil and safflower oil for frying

 

In a large skillet, heat the oil and saute the fennel, leek and onion for 4

minutes, or until

soft. Add the scallions and saute for 1 minute more. Add the greens and saute,

stirring

frequently, until they start to wilt. Stir in the parsley and dill and cook just

until wilted.

Remove from the heat and add salt and pepper to taste. Let cool.

 

 

Working with 1 portion at a time, cut the phyllo into 4-inch squares. Place 1

tablespoon of the

filling near the bottom of each phyllo square, fold over about 1/4 inch of each

side, fold the

bottom edge over the filling and then roll up like a cigar. Set aside on a

plate. (If you are not

going to fry the hortopites immediately, arrange them on baking sheets lined

with paper towels,

cover and refrigerate for up to 1 day.)

 

 

In a large skillet, heat 2 inches of a combination of olive and safflower oil

over medium-high

heat to 350F. In batches, fry the hortopites, turning once, until golden brown,

about 3 minutes.

With tongs, transfer to paper towels to drain. Serve warm or at room

temperature.

 

 

Makes about fifty 3 1/2-inch long pies

(Nutritional values do not include oil for frying.)

 

 

 

Cretan Phyllo - Kritiko Phylo

3 1/2 - 4 cups all-purpose flour

1 teaspoon coarse sea salt or kosher salt

1/2 cup vodka

1/2 cup freshly squeezed lemon juice

1/4 cup olive oil

About 2/3 cup water

 

Place 3 1/2 cups flour and the salt in a food processor. Pulse a few time to

mix. With the motor

running, add the vodka, lemon juice and oil, then add just enough water to make

a soft dough.

 

Let the dough rest in the processor for 15 minutes.

 

Process the dough for 1 to 2 minutes longer, or until it is slightly elastic.

Let rest in the food

processor for 20 to 30 minutes.

 

On a lightly floured surface, knead the dough briefly, until it is smooth and

elastic, adding a

little more flour if its sticky. Divide the dough into 4 pieces. Cover 3 of them

with plastic wrap

and, with a rolling pin, roll out the remaining dough as thin as possible,

dusting often with a

little flour. Or, if you have a pasta machine, roll out strips of phyllo as

described in the

manufacturer's instructions. Repeat with the remaining dough. Use immediately,

and proceed as

instructed in the individual recipes.

 

Makes enough for 1 pie or 50 small turnovers.

 

This crunchy phyllo has a pleasing texture similar to that of a thin biscuit,

which it retains as

it cools. When fried, tiny bubbles form in the pastry, making it crispy, almost

like a rustic puff

pastry. The soft and pliable dough can be easily rolled out with a rolling pin.

Cretan Phyllo is

particularly good for making small fried pies.

 

In the Cretan town of Chania, the same dough is rolled out and cut into long

2-inch wide ribbons

with a pastry wheel, then submerged in hot oil to make festive fried dough

sweets that are

drizzled with honey and sprinkled with almonds and walnut.