This is the hardest part of recipe writing for me. Finding a recipe, easy, cooking, easy, changing a recipe to suit my family, easy. Writing up a recipe in my own words easy. But writing this little bit before the recipe can be challenging. I probably would post a lot more recipes if it wasn't for this bit, this takes time, this takes thought.
Why, because food and cooking to me is not just lets put something on the table and hope they like it. When I cook, I try very hard to pick a recipe that my family will love and appreciate. Every day, well nearly every day, I am human, I take the time to feed my family food I think they will love, some days I get it right, some days not so much, luckily those days aren't too often. Some days I just don't emotionally feel like writing, so I don't, as it is really hard to write when you don't feel like it, especially when someone is like me and doesn't have a natural writing gift.
So I'm hoping this part of my recipe is actually being read, why, because you will not only get a recipe, you will get an insight to my life and most importantly, this is where I give a few of the tips I learnt whilst cooking the dish. I try to make sure when someone tries my recipes, they will not fail.
This recipe I tried as I was watching a food show on TV and someone made a cheese pita, well I didn't feel like a cheese one that day, I felt like a meat one, so off on a google search I go and I found one called Zorina Pita. It was in Croatian, so I spent about 30 minutes roughly translating it for myself, as English is my first language. I had a feeling this is something my family would like.
It was delicious, paired with a green salad, I was very impressed by this dish. the flavour for something so simple was just amazing. This was a great pita.
I used Antoniou Filo Pastry, I really haven't got the desire to make filo pastry as yet, one day maybe, today was not that day. This brand of pastry is my favourite filo, it is not frozen, rather it is just kept in the refrigerator section in the supermarket.
The mince you use is up to you, I prefer a combination of pork and veal, but you can use whatever your favourite mince is.
Also in the original recipe, each sheet of filo was lightly brushed with oil, I found this left a oily after taste to the pita, I removed that step as there is enough oil in the mince and in the topping that you do not need to oil each pastry sheet.
Anyway, back to the pita, every bite was delicious, my kids went nuts for this, they now request it again and again.
So if you are looking for a simple midweek meal, give this pita a go, it really is delicious, and so simple to make.
Why, because food and cooking to me is not just lets put something on the table and hope they like it. When I cook, I try very hard to pick a recipe that my family will love and appreciate. Every day, well nearly every day, I am human, I take the time to feed my family food I think they will love, some days I get it right, some days not so much, luckily those days aren't too often. Some days I just don't emotionally feel like writing, so I don't, as it is really hard to write when you don't feel like it, especially when someone is like me and doesn't have a natural writing gift.
So I'm hoping this part of my recipe is actually being read, why, because you will not only get a recipe, you will get an insight to my life and most importantly, this is where I give a few of the tips I learnt whilst cooking the dish. I try to make sure when someone tries my recipes, they will not fail.
This recipe I tried as I was watching a food show on TV and someone made a cheese pita, well I didn't feel like a cheese one that day, I felt like a meat one, so off on a google search I go and I found one called Zorina Pita. It was in Croatian, so I spent about 30 minutes roughly translating it for myself, as English is my first language. I had a feeling this is something my family would like.
It was delicious, paired with a green salad, I was very impressed by this dish. the flavour for something so simple was just amazing. This was a great pita.
I used Antoniou Filo Pastry, I really haven't got the desire to make filo pastry as yet, one day maybe, today was not that day. This brand of pastry is my favourite filo, it is not frozen, rather it is just kept in the refrigerator section in the supermarket.
The mince you use is up to you, I prefer a combination of pork and veal, but you can use whatever your favourite mince is.
Also in the original recipe, each sheet of filo was lightly brushed with oil, I found this left a oily after taste to the pita, I removed that step as there is enough oil in the mince and in the topping that you do not need to oil each pastry sheet.
Anyway, back to the pita, every bite was delicious, my kids went nuts for this, they now request it again and again.
So if you are looking for a simple midweek meal, give this pita a go, it really is delicious, and so simple to make.
Recipe
Recipe adapted from www.coolinarika.com
Serves 4-6
8-10 sheets filo pastry
1 medium red onion, finely chopped
500g pork and veal mince
3 medium potatoes, peeled, coarsely grated
1/2-1 teaspoon vegeta
Salt and pepper, to taste
Topping:
3 eggs
100ml sunflower oil
200ml Greek yoghurt
200ml mineral water
1/2-1 teaspoon salt, to taste
Add a tablespoon of oil into a large frying pan. Add the chopped onion and sauté over a low-medium heat for about 3-4 minutes, or until the onions have started to soften.
Add the mince, salt, pepper and vegeta. Increase the heat to medium-high, sauté, breaking up the mince as you stir, for about 4 minutes or until the mince has browned.
Add the grated potato, sauté for 2 minutes, stirring regularly. Allow to cool for about 30 minutes.
Grease a 35 x 25cm baking tray with a little oil.
Place one sheet of filo to cover the base of the tray. Place a second sheet of filo on top of the first sheet.
Now sprinkle on some of the mince mixture. You really do just put it on sparingly, the mince is just scattered over the filo, it does not cover the filo.
Place another sheet of filo on top, then scatter over the mince, keep layering filo with a scattering of the mince until all the mince has been used up. Once the mince is used up, place two sheets of filo on top to finish, just like on the base.
Now you need to slice the pita up carefully into your serving sizes, I generally cut it up into 6 or 8 pieces. You need to do this so it is easier to serve later and also it will allow the topping to sink into the pita and spread through the layers.
Topping: In a large jug add the eggs, oil, yoghurt, mineral water and salt. Whisk together until it is well combined.
Carefully pour the topping all over the pita, it needs to cover it completely. Use a spoon or a knife to spread it out so that the topping is spread evenly and sinks into the slices, not just sits on top. Allow the topping to soak into the pita for 30 minutes.
Meanwhile, preheat oven to 180C/160C fan forced.
After 30 minutes, place in your preheated oven and bake until golden. It will take about 30-40 minutes.
Serves 4-6
8-10 sheets filo pastry
1 medium red onion, finely chopped
500g pork and veal mince
3 medium potatoes, peeled, coarsely grated
1/2-1 teaspoon vegeta
Salt and pepper, to taste
Topping:
3 eggs
100ml sunflower oil
200ml Greek yoghurt
200ml mineral water
1/2-1 teaspoon salt, to taste
Add a tablespoon of oil into a large frying pan. Add the chopped onion and sauté over a low-medium heat for about 3-4 minutes, or until the onions have started to soften.
Add the mince, salt, pepper and vegeta. Increase the heat to medium-high, sauté, breaking up the mince as you stir, for about 4 minutes or until the mince has browned.
Add the grated potato, sauté for 2 minutes, stirring regularly. Allow to cool for about 30 minutes.
Grease a 35 x 25cm baking tray with a little oil.
Place one sheet of filo to cover the base of the tray. Place a second sheet of filo on top of the first sheet.
Now sprinkle on some of the mince mixture. You really do just put it on sparingly, the mince is just scattered over the filo, it does not cover the filo.
Place another sheet of filo on top, then scatter over the mince, keep layering filo with a scattering of the mince until all the mince has been used up. Once the mince is used up, place two sheets of filo on top to finish, just like on the base.
Now you need to slice the pita up carefully into your serving sizes, I generally cut it up into 6 or 8 pieces. You need to do this so it is easier to serve later and also it will allow the topping to sink into the pita and spread through the layers.
Topping: In a large jug add the eggs, oil, yoghurt, mineral water and salt. Whisk together until it is well combined.
Carefully pour the topping all over the pita, it needs to cover it completely. Use a spoon or a knife to spread it out so that the topping is spread evenly and sinks into the slices, not just sits on top. Allow the topping to soak into the pita for 30 minutes.
Meanwhile, preheat oven to 180C/160C fan forced.
After 30 minutes, place in your preheated oven and bake until golden. It will take about 30-40 minutes.
Once golden, remove from the oven and allow to set for about 15 minutes, before serving. Serve with a green salad.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060684149355/
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