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| Amulet Pie |
Ingredients
Filling:
1/3 glass feta cheese (crumbled)
1 fresh green onion (only the white part, finely chopped)
1/4 glass parsley or dill (chopped)
1 egg yolk
1 egg white
1/3 glass sunflower oil
Cooking Instructions
Blend the filling ingredients in a medium sized bowl. Put the egg white in a small bowl to stick the edge of the pie and leave aside. Place the three sheets on top of each other on the counter with the long side front of you. Cut in four equal pieces from top to bottom. Now you should have 12 narrow and long pieces of phyllo pastry. Put one teaspoonful filling on the bottom end of each sheet. Firstly fold it diagonally with the bottom right corner from outside to inside forming a triangle. Continue to fold triangles from the bottom side of the pastry, going up. Spread the egg white with your finger on the open end of the last fold and close it up. Finish all the sheets. Heat up the sunflower oil on the stove in a frying pan. Fry each pie equally over medium heat until they take a light golden color. Place them on a paper towel to soak up the extra oil. Serve Amulet Pie while they are still warm as an appetizer.
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