Cimadevila

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Delicious Greek pita with juicy meat filling and traditional test Philo. Variants of phyllo dough a lot, and I have several times published favorite pita with phyllo. But as they say, live and learn! Caught me once in the eyes one way rolling Filo pastry...! And time saving, and delicious!

Ingredients for Cimadevila

Step by step instruction of cooking Cimadevila

Шаг 1

Mince is best to use homemade, low-fat veal.

Шаг 2

In a saucepan, pour olive oil, spread the stuffing, add the onions, garlic and tomatoes, diced. Parboil on low heat.

Шаг 3

Add tomato juice, bell pepper. Spices, of course, promoseven until cooked ingredients and evaporation of excess fluid. In polostevichi beef add cheese.

Шаг 4

Sift the flour, pour in the oil, add salt and a little yeast. Pouring water gradually, knead elastic dough, not sticky to hands.

Шаг 5

Here it is. Leave the dough to rest for 15 minutes.

Шаг 6

Divide the dough in half and then each half into 4-6 pieces. Of the first 4 to 6 parts roll out a small cake, grease liberally with oil and put the pile on top of each other. The last cake is not lubricated.

Шаг 7

Now take a pile and roll out one phyllo, not exactly subtle. This is the secret! If I had raskatyvaete each phyllo separately, and for a good pita-about 12 pieces, this time the Filo is rolled one, and after baking, it turns out flaky, as it is divided into the number of layers, how many pellets we unrolled. This is due to the abundant lubrication oil.

Шаг 8

Filo onto the baking tray, making bumpers. Spread the stuffing on top.

Шаг 9

From the remaining dough as described above roll out the dough and arbitrarily (as will fall)placed on top of the meat. The sides spin inside. If desired, sprinkle with sesame seeds on top.

Шаг 10

Bake at 180 until Browning (~30-35 minutes).
Bon appetit!