Albanian Vegetable Pie Recipes

PITE ME MISH

Steps:

• First prepare the minced meat stuffing.
• In a saucepan, add the olive oil and heat slightly.
• Add the onions and fry until golden brown.
• Add the potato, salt, pepper, and mix well.
• Brown, stirring constantly for 2 minutes.
• Add the minced meat and paprika and mix well.
• Cover and cook for 5 minutes.
• Add the tomatoes, salt and pepper again and mix well.
• Cook covered and over medium heat, stirring regularly, until the grated potato is cooked, the tomatoes are dissolved and the entire mass is transformed into a fairly compact mixture - about 15 minutes.
• At the end of cooking, increase the heat to reduce the liquid, if necessary.
• Set aside and let cool completely.
• In the bowl of a stand mixer, add the flour and salt.
• Start kneading with the hook attachment, incorporating the hot but not boiling water gradually.
• Knead until obtaining a compact dough.
• Preheat the oven to 400 F (200 C).
• Divide the dough into two equal pieces.
• Divide the first dough piece into 8 small pieces and form balls. Do the same with the second dough piece.
• Flatten each ball very thinly, like a sheet of paper, into a circle about 12 inches (30 cm) in diameter. The dough circles must be transparent.
• Place the dough circles thus obtained on a work surface sprinkled with cornstarch and sprinkle each circle of dough with cornstarch as well.
• Brush a high edge round mold with olive oil.
• Brush 8 circles of phyllo dough sheets with olive oil and place them one on top of the other as you go along on the bottom of the pan.
• Spread the meat on top.
• Cover with the other 8 sheets of dough following the same procedure as the first 8 sheets.
• Fold the edges of the upper sheets under the lower sheets.
• Brush the surface of the pie with olive oil.
• Bake at 400 F (200 C) for 30 minutes.

ALBANIAN VEGETABLE PIE

Steps:

• Use a medium-sized round baking pan.
• Brush the baking pan with some of the oil.
• Start laying the pastry leaves inside.
• First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are used.
• Make sure that they overlap the edges of the pan by about 1 inch.
• Sprinkle spinach with salt (optional), and mix well by hand.
• Add the feta cheese, oil, onions, eggs and salt (optional)
• Spread the mixture over the already laid pastry leaves.
• Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
• Roll the hanging edges of the bottom leaves over the pie (like a pizza crust).
• Sprinkle top with oil
• Bake at 350°F for about 45 minutes, or until golden brown.
• Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes.

BYREK SHQIPëTAR ME PERIME (ALBANIAN VEGETABLE PIE)

Steps:

• A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do.
• Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
• Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!