* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the stuffing. Heat half of the olive oil in a small saucepan and add the onions and carrots. Sauté for 5 minutes, until soft. After that, place the artichokes, peas, olives and rice in the saucepan and sauté for 3-4 minutes until translucent.
- Step 2: Pour in the tsipouro and wait for 1 minute for the alcohol to evaporate. Then, mix in 1/2 glass of water, the salt, pepper, oregano and parsley and cook on medium heat for 6-7 minutes, until the rice starts turning pulpy.
- Step 3: Remove the saucepan from the heat and pour in the lemon juice, fennel, eggs and cheese. Mix all the ingredients well and set the stuffing aside.
- Step 4: Grease the baking pan with olive oil. Choose a round baking pan suitable for pies. Line it with one sheet of pastry, grease it and layer the sheets of pastry, one on top of each other, greasing them in-between, until you have used up half of the sheets of pastry.
- Step 5: Empty out the stuffing and spread it evenly over the top sheet. Cover the stuffing with the remainder of the sheets, repeating the above mentioned process. Grease the surface of the pie with olive oil, carve it into squares and bake it at 190° C for about 1 hour, until the dough is well baked and crispy.
- Step 6: Remove the pie from the oven, set aside to cool for 20 minutes, cut it into pieces and serve.
Ingredient List
- 15 artichokes (peeled, cut into quarters and kept in lemon water)
- 4 spring onions (sliced)
- 2 carrots (grated)
- 150g fresh peas
- 250g extra virgin olive oil
- 80g tsipouro (grape distillate) with saffron
- 100g long-grain white rice
- 2 the juice of lemons
- salt
- ground black pepper
- 1/2 bunch of fennel (finely chopped)
- 2 tbsp parsley
- 2 tbsp oregano
- 100g Kalamata sliced olives (PDO)
- 150g melichloro cheese from Lemnos
- 1 packet of village-type dough
- 2 eggs