Pougia
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5.0
3 reviews
Excellent
Pougia
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Typical of Greek cuisine, pougia (πουγκιά) are small purses of filo pastry sheets stuffed with vegetables and feta.
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Ingredients
- 18 filo sheets
- 1 medium eggplant , cut into approximately ½ inch (1,5 cm) cubes
- 1 medium green bell pepper , cut into approximately ½ inch (1,5 cm) cubes
- 1 small red bell pepper , cut into approximately ½ inch (1,5 cm) cubes
- 6 small mushrooms , finely chopped
- 1 stalk celery , very finely chopped
- ½ onion , grated
- 2 small carrots , grated
- 8 cherry tomatoes , cut in 4
- 1 teaspoon oregano
- 3½ oz. grated feta
- 2 tablespoons Grated pecorino (or talagani)
- 5 tablespoons extra virgin olive oil
- extra virgin olive oil (for brushing the filo leaves)
- salt
- pepper , freshly ground
- chives
For the sauce
- 3 red bell peppers , grilled, seeded and peeled
- 1 clove garlic
- ½ cup extra virgin olive oil
- ½ cup water
- salt
- pepper , freshly ground
Equipment
- pastry brush
- food processor
Instructions
Vegetables
- In a large skillet over medium to high heat, heat the 5 tablespoons of olive oil and add all the vegetables except the cherry tomatoes. Sauté for 5 minutes, stirring regularly.
- Add oregano and pepper.
- Season very lightly with salt and cover and cook over low to medium heat for 10 minutes, stirring regularly. The vegetables should soften a bit, but still be crunchy.
- Off the heat, add the cherry tomatoes and let the vegetables cool completely.
- Take 2 tablespoons of vegetables and set them aside.
- Preheat the oven to 350 F (180°C).
Assembly
- Brush 3 filo leaves with olive oil and lay them one on top of the other on a work surface.
- Place about 2 tablespoons of cooked vegetables in the center of the filo sheet on top of the stack.
- Add a little grated feta cheese and pecorino.
- Close the filo sheets to form a purse and hold it in place using a small toothpick or kitchen twine.
- Repeat the operation with the remaining sheets.
- Place the shaped purses well spaced out on a baking sheet lined with parchment paper or in muffin cups.
- Bake for about 20 to 25 minutes.
Sauce
- Place all the ingredients in a food processor and mix them.
- Transfer the sauce to a small saucepan and heat the sauce over low heat.
- Add the 2 tablespoons of the previously reserved vegetables and mix gently with a spoon.
To serve
- Remove the toothpick or kitchen twine and tie the purse with chives.
- Serve the pougia hot and crunchy immediately and place the sauce on the side for a dip.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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