Zucchini And Cretan Cheese Pie With Nigella Seeds Recipes

CRETAN SMALL CHEESE PIES (KALITSOUNIA KRITIS)

Steps:

• Put the flour in a bowl and blend in some salt and water to form a thick dough.
• Roll out the dough on a lightly floured board and cut into round shapes with a pastry cutter or drinking glass.
• Place the cheese, egg and finely chopped mint in a bowl and mix together.
• Place a teaspoon of the mixture into the middle of each round shaped pastry.
• Fold half of the pastry over the filling, pressing the open ends of a fork along the folded end of the pie.
• Heat the olive oil over a medium heat and fry the pies until they are a golden colour.
• Place the pies on a serving plate, sprinkle with sugar and serve.

ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

ZUCCHINI PIE OF CHANIA - KOLOKITHOBOUREKO CHANIOTICO

Steps:

• Prepare all your ingredients.
• Preheat the oven at 320 °F (150°C).
• Grease your mold (I used my round 10 inches cake mold).
• Cover your mold with overlapping borders with 2 third of fillo .
• Fill with potatoes.
• Add half of zucchini.
• Add salt and pepper to taste.
• Add half of the cheese and half of mint leaves.
• Add remaining zucchini.
• Add salt and pepper to taste.
• Add remaining cheese and mint leaves.
• Add some olive oil to taste (I add about 2 tablespoons).
• Add the egg but leave one tablespoon for the topping.
• Fold the fillo on the borders over filling.
• Brush little egg.
• Cover with 2 sheets of fillo.
• Brush with remaining egg and make incisions (in squares) over the surface.
• Spread sesame seeds and some oil (about 1 tablespoon).
• Bake at 320°F for 1 1/2 hours (150°C).
• Increase the heat in the last 10 minutes if necessary until golden brown.
• Serve warm of lukewarm.
• Note: you can change the proportion of the ingredient on your taste or on what available.
• Note: if you have bigger zucchini they will contain to much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!

CHEESY ZUCCHINI PIE

Steps:

• Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
• Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
• Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
• Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
• Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
• Remove from oven and allow to set completely before serving, 10 to 15 minutes.