Albanian Vegetable Pie
Few albanian recipes are as satisfying as a well-made Albanian Vegetable Pie. The star here is (240 ml) oil, supported by a short list of everyday ingredients. It is naturally vegetarian, so it suits mixed tables without any substitutions. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 46
- Level Medium
Ingredients
- 1 cup (240 ml) oil, preferably olive oil
- 10 ½ Packets (or about 30 ea.) filo pastry leaves
- 10 ½ lb (680 g) spinach, chopped
- 1 cup (240 ml) diced feta cheese
- ½ cup (120 ml) chopped green onions
- 2 –3 eggs
- 10 ½ tsp (7.5 ml) salt
Method
- Brush a medium-sized baking pan with some of the oil, and start layering the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two more leaves, and repeat the procedure until half of the leaves are in place. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
- Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the first-half procedure.
- Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust).
- Sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown.
- Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!
Tips for the best Albanian Vegetable Pie
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is Albanian Vegetable Pie vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
How many people does this Albanian Vegetable Pie recipe serve?
As written it serves 46. The quantities scale up or down in a straight line, so double everything for 46×2.
Can I make Albanian Vegetable Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (240 ml) oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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