Pougia
User Reviews
5
2 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 eggplant cut into approximately ½ inch (1, 5 cm) cubes, medium
- 1 green bell pepper cut into approximately ½ inch (1, 5 cm) cubes, medium
- 1 bell pepper cut into approximately ½ inch (1, 5 cm) cubes, small red
- 6 mushrooms finely chopped, small
- 1 celery very finely chopped, stalk
- ½ onion , grated
- 2 carrot grated, small
- 8 cherry tomato cut in 4
- 1 teaspoon oregano
- 3½ oz. feta cheese grated
- 2 tablespoons pecorino cheese or talagani, grated
- 5 tablespoons extra virgin olive oil
- extra virgin olive oil (for brushing the filo leaves)
- salt
- black pepper freshly ground
- chives
For the sauce
- 3 bell pepper grilled, seeded and peeled, red
- 1 clove garlic
- ½ cup extra virgin olive oil
- ½ cup water
- salt
- black 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
2 reviews
Excellent
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