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Zucchini & Leek Pie

Ingredients

  • 1 Kg Irene's Pastry
  • 500g Zucchini
  • 3 Cups Chopped Leeks
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Parmeasan Cheese
  • 1 Cup Crumbled Feta Cheese
  • 2 Tablespoons Chopped Parsley
  • 4 Eggs
  • 1/2 Cup Sour Cream
  • Ground Black Pepper

Method

Wash zucchini and slice thinly. Sprinkle with salt, leave for 30minutes. Rinse zucchini, squeeze with hands and dry cloth. Place leeks in frying pan with 1/3 cup of olive oil and cook gently. Add zucchini, cheese and parsley. Beat eggs with sour cream, add 1/2 teaspooon of salt, pepper and pour into frying pan and mix well.

Place pastry on buttered oven baking dish, following the instructions of the handling tips (see bottom of pack).

Custard Pie

Ingredients

  • 1 Kg Irene's Pastry
  • 6 Cups Milk
  • 1/2 Cup Fine Semolina
  • 1/4 Cup Corn Flour
  • 1 Cup Caster Sugar
  • 3 Eggs
  • 1/2 Teaspoon Vanilla Sugar
  • 1 Teaspoon Grated Lemon Rind

Method

Make custard first. In a bowl beat eggs with caster sugar. Add corn flour and semolina. Beat until free of lumps. Pour in egg mixture into pot of 6 cups of heated milk, sitrring constantly over low heat until it thickens. Remove from heat, stir in vanilla sugar and cover with cling wrap (press cling wrap to touch custard surface). Leave to cool down.

Roll 500g of pastry and place onto buttered baking tray. Spread custard on top. Roll the second pastry and place on top of custard. Brush with melted butter, cut into serving pieces and bake until golden brown. Serve with icing sugar and cinnamon sprinkled on top.

Ham & Cheese

Ingredients

  • 1 Kg Irene's Pastry
  • 400g Virginia Ham Slices (Fat Free)
  • 200g Kasseri Cheese
  • 200g Feta Cheese
  • 100g Ricotta Cheese
  • 3 Eggs
  • Black Pepper

Method

Preheat oven to 180-200° celsius. Roll one packet of pastry (500g) and place on a buttered baking tray. Lay slices of ham evenly on top. Beat eggs, and black pepper, mix in grated cheses together and spread over top of ham slices.

Roll out the second packet of pastry and place on top of cheese mix Brush with melted butter and sprinkle lightly with cold water. Cut into pieces and bake until golden brown.

Spinach & Cheese (Spanikopita)

Ingredients

  • 1 Kg Irene's Pastry
  • 500g Baby Spinach Leafs
  • 350g Feta Cheese
  • 150g Diced Onion
  • 20g Fresh Dill
  • Round Dish Size - 42cm Diameter

Method

Preheat oven to 180-200° celsius. Roll one packet of pastry (500 grams) as big as your baking dish allows or to your desired thickness. Saute Onions and Spinach in fry pan, drain liquid dischared from ingredients. Cruble Feta and combine and mix all ingredients. Place mixture in dish.

Roll out the second packet of pastry and palce on top of cheese mix brush with melted butter and sprinkle lightly with cold water. Cut into pieces and bake until golden brown.

Apple Pie (Milopita)

Ingredients

  • 1 Kg Irene's Pastry
  • 1 Kg Apples
  • 1 Cup Caster Suger
  • 2 Tablespoons Fine Semolina or Bread Crumbs
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Chopped Walnuts (optinal)

Method

Preheat oven to 180-200° celsius. Roll one packet of pastry (500 grams) as big as your baking tray allows. Sprinkle semolina or bread crumbs on top of the pastry. Peel and grate the apples, mix with caster sugar, cinnamon, semolina, walnuts and spread on top of the layered pastry.Roll the second pastry packet place on top of the apples. Brush top with melted butter and cut into serving size pieces. Back untill golden brown.

Allow to cool down and sprinkle with sifted icing sugar and cinnamon or serve with cream.