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Cheese and vegetable pie

Cheese and vegetable pie

It took-In a bowl add sifted flour, salt, sugar, yeast and mix, make a hole in the middle add sour cream, oil and milk, knead a homogeneous and elastic dough (if necessary add milk or flour)

Cover and leave to rise until it doubles in volume.

Filling-care boiled potatoes and chop them with a fork, add 1 chopped onion, salt and pepper to taste and mix

In another bowl add the grated cheese, chopped onion, chopped pepper and chopped leurda.

Spread the dough on the floured table, grease with oil, add potatoes in the middle, top the cheese and wrap it.

Add the pie in a pan greased with oil, grease the pie with beaten egg, sprinkle the seeds on top and put in the oven until nicely browned.


Quiche with cheese and vegetables

A quiche is a kind of tart (it can be with fruit but at the same time, if it's with fruit it doesn't have to be dessert, I know, twisted stuff) that can contain meat, vegetables, cheese, usually tied with egg beaten with milk or cream. I'll show you a recipe that I included in the menu for Clean Plates, so a little lower in fat and others.

For 8 servings (if you make them bigger, as for adults, 6 or 4 come out) I used 200 grams of flour, 60 grams of butter, 2 pinches of salt, five tablespoons of cold water. That's for the dough.

I kneaded all the ingredients and got a soft dough. Because I used cold water from the fridge, I didn't put the shell in the cold.

I spread it in a pan greased with butter and pricked it with a fork.

I prepared the filling. First I washed and chopped a bell pepper, a sprig of green onions and, next to them, some parsley leaves.

I grated 200 grams of cheese and mixed it with three beaten eggs and two tablespoons of cream.

I then mixed all this with the chopped vegetables.

I poured the mixture over the dough in the pan and put the pan in the oven heated to 200 degrees Celsius. I reduced the temperature to 180 degrees Celsius after baking the quiche. After 20-23 minutes I took the quiche out of the oven and out of the pan.

I also put a mint tea with lemon next to it.

Which I'm kind of craving, I'm telling you the truth.


Homemade pie with vegetables

Cut the eggplant and zucchini into rounds and season them with salt (I used salt with Italian herbs), let them sit for a while to leave the water.
On a grill, heat them a little on each side and set them aside.

Chop the cheese and mix it with sliced ​​green onions, diced red pepper, finely chopped hot pepper, sour cream and salt to taste. We mixed it well.

We start to assemble the pie: The pie sheets must be thawed, we open them and cover them with a towel so that they do not dry out.
Melt the butter and put it close, we need it to grease the sheets.
In a tray that I greased well with cold butter I put two sheets of pie, I greased them with butter and I put over them a quarter of the house mixed with vegetables. I placed two more sheets of pie, greased it with butter and put half of the zucchini slices and half of the eggplant slices and a quarter of the house.

I then placed two more sheets of pie greased with butter, another part of cottage cheese and again two sheets with the rest of the zucchini and eggplant and the last part of cottage cheese. I put two sheets of pie on top and greased it well with butter. With a knife, I lightly cut the leaves on top and sprinkled poppy seeds.
I used a sheet-sized tray.
Put the tray in the hot oven at 180 degrees C and let it bake until they are nicely browned and crispy on top (about 30 minutes).


Salted pie with cheese and zucchini

I made these pies for a very long time, two months ago, right on my birthday, so you will realize how many recipes I have left over :)). It's true that in the meantime I posted more recent recipes, so I wasn't so lazy :). Now I also remembered these pies that sat quietly and waited for them to come to light.

The ingredients are for two cheese and zucchini pies (I made one in a round tray and the other in a rectangular tray)

  • It took
  • 500 gr flour
  • 1 sachet of dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 340 ml of warm water
  • 2 tablespoons olive oil
  • Filling:
  • 1 red pepper
  • 1 green / yellow pepper (mine was half yellow and half green, so perfect)
  • 1 small white onion
  • 1 suitable red onion
  • 1 tablespoon olive oil
  • 2 small pumpkins
  • 100 gr cheese
  • 1 box of Delaco cheese with greens
  • 1 egg + 1 egg white (we use the egg yolk together with 3 teaspoons of milk)
  • a little salt and pepper
  • 8 tablespoons homemade or bought ketchup, slightly spicy (4 tablespoons for each pie)
  • Mediterranean spices

Method of preparation Salted pie with cheese and zucchini

  • In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm water and leave to rise for about 10 minutes.
  • Put flour in a bowl and mix with salt, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water and finally add the oil. We finish kneading when the dough no longer sticks to the fingers.
  • Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for about 1 hour.
  • During this time we take care of the filling.
  • We clean and wash the vegetables.
  • Cut the onion in half and then slice it, and cut the peppers into slices, but not very small. Heat the onion together with the peppers, in a pan with a little olive oil. Set aside to cool
  • We prepare two trays, I used a round one and a smaller rectangular one (approx. 25/30 cm) putting baking sheet in each
  • We spread in turn two sheets slightly larger than the trays in which they are to be placed, and we place them carefully in the trays.
  • Grease each sheet of dough with ketchup and divide the hardened vegetables on both sheets
  • In a bowl mix with a whisk egg, egg white, cream cheese and add a little salt and pepper
  • We also divide this mix in the two trays over the vegetables.
  • Then follow the cheese cut into small slices, and over the cheese we put the zucchini cut into thin slices
  • Gently pull the edges of the dough a little over the filling, then grease with a brush all over the egg yolk mixed with 3-4 teaspoons of milk
  • Grind Mediterranean spices on top

  • Put the trays in the oven for about 30 minutes in the preheated oven at 175 degrees or over medium heat.
  • Remove the trays from the oven and serve the pie hot or cold, according to your preferences.

Serve a slice of cheese and zucchini pie:


Homemade pie with vegetables

Cut the eggplant and zucchini into rounds and season them with salt (I used salt with Italian herbs), let them sit for a while to leave the water.
On a grill, heat them a little on each side and set them aside.

Chop the cheese and mix it with sliced ​​green onions, diced red pepper, finely chopped hot pepper, sour cream and salt to taste. We mixed it well.

We start to assemble the pie: The pie sheets must be thawed, we open them and cover them with a towel so that they do not dry out.
Melt the butter and put it close, we need it to grease the sheets.
In a tray that I greased well with cold butter I put two sheets of pie, I greased them with butter and I put over them a quarter of the house mixed with vegetables. I placed two more sheets of pie, greased it with butter and put half of the zucchini slices and half of the eggplant slices and a quarter of the house.

I then placed two more sheets of pie greased with butter, another part of cottage cheese and again two sheets with the rest of the zucchini and eggplant and the last part of cottage cheese. I put two sheets of pie on top and greased it well with butter. With a knife, I lightly cut the sheets on top and sprinkled poppy seeds.
I used a sheet-sized tray.
Put the tray in the hot oven at 180 degrees C and let it bake until they are nicely browned and crispy on top (about 30 minutes).


1. Preheat the oven to 200 degrees Celsius.
2. In a suitable bowl, mix the flour, salt, eggs, milk and water. Mix until a homogeneous dough is obtained.
3. Heat the tray in which the alevropite will be prepared in the oven for 4-5 minutes. Remove from the oven and grease with 3 tablespoons of olive oil using a brush.
4. Add the dough to the pan and level with a spatula. Add the crushed feta cheese on top and sprinkle with the 2 tablespoons of olive oil.
5. Bake the alevropita on the bottom shelf of the oven for 25 & # 8211 30 minutes or until the edges of the pie have started to come off the edges of the tray.
6. Leave the pie to cool for 5 minutes before cutting it with a serrated knife or pizza wheel.

5 / 5 - 2 Review (s)

How to make cottage cheese and raisin pie & # 8211 peasant spread pie?

How to make dough for stretched pie sheets?

For the dough I simply mixed all the ingredients. Whether it is kneaded by hand or on the food processor, in 4-5 minutes the dough is ready.

I formed a ball of dough and left it to rest on the table for 20 minutes. I pulled a plastic bag over the dough so it wouldn't crust.

I took out the dough on an oiled table. I also greased my palms well and divided the dough in two. The second part is kept wrapped until it is his turn.

With light movements I started to spread the dough on the table. The twister is not used, but it is stretched only with the palms, from close to close, carefully. Always pull the edges, enlarging the surface of the sheet. It is an elastic dough, easy to work with.

I needed a lot of space because a sheet is the size of a table, 100 × 80 cm. I mean you need a whole meal. Spread as much as the dough leaves, it is preferable that it does not break. We will proceed in the same way with the second sheet.

How to make cow's cheese filling with raisins for pies?

For the filling, we also mix all the ingredients mentioned in this chapter. The most important are vanilla, grated lemon peel and salt! Without them we get a bland pie.

If the cheese is very watery, we can add a tablespoon of semolina. I had a homemade cottage cheese that I drained well. If the cheese is very dry you can add another egg. The filling must not leak.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

How to roll a pie with cottage cheese and raisins?

I divided the filling in two (I left half for the other sheet). At the two edges of the first sheet I put 1/2 of the first portion of filling.

I then started rolling the ends of the sheet with them in the middle.

I separated them with a slice made with the pizza roll.

Adjust the ends of the rolls (if they have thickened dough or the filling has not reached properly).

I placed the rolls in the oiled pan, one in extension of the other and respecting the traditional serpentine shape. The pie is NOT smeared with anything before baking. It shines from the oil with which the work table was greased.


Vegetable pie and seed mix

Cut butter, egg, egg white, salt, yogurt, baking soda quenched with vinegar and baking powder are placed in a bowl. Sift the flour over these ingredients, gradually, and begin to knead the dough. At the end, grease your hand with oil and take the crust from the walls of the bowl, forming a ball. Put the dough in the fridge.


Meanwhile, prepare the filling. In about 100 ml of oil, fry the onions (peeled, washed and chopped) and peppers (peeled and seeded, washed and finely chopped), adding a little salt and freshly ground pepper. Add the carrots (peel, wash and grate), zucchini (peel, wash and grate) and potatoes (peel, wash and grate). Add a pinch of salt. After these vegetables are hardened a little, add a cup of water and let them boil until they drop. Allow to cool.


Take the dough, divide it in two and spread a sheet that is placed in a tray greased with oil and floured. Prick from place to place with a fork.


Turn on the oven to heat.


Over the hardened vegetables add grated cow's cheese, semolina, eggs, a pinch of salt, paprika and dill (washed and chopped greens). Mix everything and pour over the sheet of dough in the pan.


Spread the other sheet of dough and place it over the filling with a rolling pin. Prick from place to place with a fork. Grease with egg yolk mixed with milk and sprinkle the seeds. Put the tray in the oven until the pie is nicely browned.


Pie braided with chicken and vegetables

Because I had chicken steak on the menu the other day, with what was left of it I prepared a delicious recipe for pie mixed with chicken and vegetables.

It is very good as a snack, warm, served with ketchup. But it goes great and cold, taken as a package.

Such snacks are very handy. It is prepared quickly and the ingredients are simple and easily accessible.

They are even perfect on a plate with festive appetizers. A few slices of a salty pie will give color and appearance among other appetizers, just as simple.