• Home
  • Cheese
  • My interpreter’s mother (who was a commercial baker in Skopje
0 0
My interpreter’s mother (who was a commercial baker in Skopje

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 cups extra virgin olive oil, plus additional
2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
1 small onion, finely chopped
4 scallions, white and green parts, thinly sliced
1 1/2 lbs spinach, well washed, dried, and roughly chopped
1 cup parsley, finely chopped
1/2 cup mint, finely chopped (optional)
2 tablespoons dill, chopped
2 1/2 cups feta cheese, crumbled
1 teaspoon fresh ground black pepper
salt, to taste

Nutritional information

501.7
Calories
309 g
Calories From Fat
34.4 g
Total Fat
8.5 g
Saturated Fat
27.8 mg
Cholesterol
656.2 mg
Sodium
38.8 g
Carbs
3.1 g
Dietary Fiber
2.6 g
Sugars
10.9 g
Protein
192g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

My interpreter’s mother (who was a commercial baker in Skopje

Features:
    Cuisine:

    My interpreter's mother (who was a commercial baker in Skopje, Macedonia) used a dowel which looked to be about 3/8 to 1/2 inch in diameter and about 3 feet long to roll out her pastry.

    She used this to make the pastry for her Hortopita, which is a Greek/Macedonian baking-powder-leavened bread stuffed with spinach and feta cheese. It is simply fantastic the way she made it - rolling out the dough with her dowel in a long thin strip. Then she would place the spinach/Feta cheese stuffing along the middle of the strip and fold the dough over the stuffing. Then she would roll the stuffed dough into a spiral like a cinnamon roll, bake it and serve. It is no wonder that I am not weighing 500 pounds!
    Make it several weeks ahead, and freeze, then thaw and reheat it in a moderate oven. Serve it as an hors d'oeuvre or with the meal.

    • 120 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Hortopita, My interpreter’s mother (who was a commercial baker in Skopje, Macedonia) used a dowel which looked to be about 3/8 to 1/2 inch in diameter and about 3 feet long to roll out her pastry She used this to make the pastry for her Hortopita, which is a Greek/Macedonian baking-powder-leavened bread stuffed with spinach and feta cheese It is simply fantastic the way she made it – rolling out the dough with her dowel in a long thin strip Then she would place the spinach/Feta cheese stuffing along the middle of the strip and fold the dough over the stuffing Then she would roll the stuffed dough into a spiral like a cinnamon roll, bake it and serve It is no wonder that I am not weighing 500 pounds! Make it several weeks ahead, and freeze, then thaw and reheat it in a moderate oven Serve it as an hors d’oeuvre or with the meal , This pastry is the easiest rolling I’ve ever worked with It rolls paper thin, never gets tough, peels off a marble slab in one piece and doesn’t harden in the fridge I made a tart rather than a coiled rope because I’m lazy We used chopped fennel, limp lettuce, cooked collard greens and chard as a substitute for the spinach, and added 1/2 cup sour cream to the filling because we were low on feta Worked great, and we really enjoyed


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F. Butter the Bottom and Sides of Two 12-by-18-Inch Baking Sheets.

    2
    Done

    in a Food Processor, Combine the Flour, Salt, and Baking Powder. Add 1 Cup Cold Water and 2/3 Cup Olive Oil, and Process Until Smooth. Remove the Dough from the Food Processor, Knead It Into a Ball With Your Hands, and Wrap Loosely in Plastic Film. Let It Sit For 10 Minutes or Until Ready to Use.

    3
    Done

    in a Large Saut Pan, Heat 1/2 Cup of the Oil Over Medium Heat. Add the Leeks, Onion, and Scallions, and Saut Until Soft, About 5 Minutes. Add the Spinach, and Saut, Stirring Until Slightly Soft, About 3 Minutes.

    4
    Done

    Using a Slotted Spoon, Transfer the Vegetables to a Medium Bowl, and Add the Parsley, Mint (if Using), Dill, Feta Cheese, and Salt and Pepper. Taste, and Adjust the Seasonings If Necessary.

    5
    Done

    Divide the Dough Into 4 Pieces. on a Floured Surface, Roll Out Each Piece of Dough Into a Very Thin Rectangle. Brush Each Piece With the Remaining Oil, and Spread 3/4 to 1 Cup of Filling Along the Length and Center of Each Rectangle. Starting at One Long Side of Each Rectangle, Roll the Dough Around Itself to Enclose the Filling.

    6
    Done

    Place the Rolled Dough Seam-Side Down on the Baking Sheet, Bending Each Piece to Form a Spiral. Brush With Olive Oil, and Prick the Surface Here and There With a Fork to Allow Steam to Vent. Reduce the Oven Temperature to 375f and Bake Until Golden, 35-40 Minutes. Remove from the Oven, and Cool Slightly, Cut, and Serve.

    Avatar Of Lawsin Lee

    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Baked Apple Cranberry French Toast
    Sicilian Tomato &Amp; Onion Salad
    next
    Sicilian Tomato & Onion Salad
    Featured Image
    previous
    Baked Apple Cranberry French Toast
    Sicilian Tomato &Amp; Onion Salad
    next
    Sicilian Tomato & Onion Salad

    Add Your Comment

    fifteen − fourteen =