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1. Vegetable Terrine

2. Spinach Pie

3. Pizza Dough: Basic Recipe

Book Description

These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables. Written by master pastry chef and world-renowned food photographer Christian Teubner and experts on each topic, these books reveal all there is to know. Using 1,000 specially commissioned photographs, each volume begins with a detailed description and a history of the food

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The Vegetable Bible (Bible)

Authors: Christian Teubner

Date: October 2002

ISBN: 1552854345

Publisher: Whitecap Books

Paperback

ORDER/INFO

This is a traditional vegetarian pastry from Greece with a filling of spinach and feta cheese.

Serves 4

• 4 cups all-purpose flour

• 2 cups whole-wheat flour

• 1 1/2 ounces yeast,

• 1 1/4 cups water

• 2 eggs, salt

• 7 tablespoons olive oil

• 1 egg yolk, for glazing

• butter, for greasing

• For the filling:

• 4 1/4 pounds spinach

• 3 onions

• 2 cloves garlic

• 1 bunch dill, finely chopped

• 2 cups diced feta cheese

• freshly ground pepper, nutmeg

1. Sift together the two flours. Make a well in the center, crumble in the yeast and mix with tepid water. Cover with a little flour and leave for at least 15 minutes, until cracks develop in the surface.

2. Add the eggs, 1 teaspoon salt, and 1/4 cup of the oil and knead thoroughly.

3. Put the dough into a bowl, cover and set aside in a warm place until it has doubled in size.

4. For the filling, trim, wash, and dry the spinach. Peel and dice the onion and garlic and saute in the remaining oil until translucent.

5. Add the spinach leaves, season with salt, pepper, and nutmeg, and cook until the spinach has wilted. Drain in a colander and cool.

6. Stir in the chopped dill and the feta cheese. Season with salt, pepper, and nutmeg.

7. Knead the dough again. Roll out two-thirds and use to line a greased jelly roll pan.

8. Prick the base at regular intervals with a fork and spread the spinach filling evenly over it.

9. Roll out the remaining dough, cut into long strips, and arrange over the filling in a lattice pattern.

10. Beat the egg yolk with 1 tablespoon water and brush over the pastry. Bake the pie in a preheated oven at 350 degrees for 40-50 minutes.

More From This Book:

1. Vegetable Terrine

2. Spinach Pie

3. Pizza Dough: Basic Recipe

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