Greek Kremydokalitsouna - Onion, Tomato and Feta Turnovers - 5 pts, 7g carbs, 1g fiber

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Kremydokalitsouna - Onion, Tomato and Feta Turnovers - 5 pts, 7g carbs, 1g fiber

 

Recipe By :The Foods of the Greek Islands by Agliaia Kremezi

Serving Size : 7 Preparation Time :0:00

Categories : Greek LowerCarbs

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup olive oil

2 1/2 cups thinly sliced onions

2/3 cup ripe tomatoes

1/2 teaspoon Aleppo pepper -- (1/2 - 1 teaspoon, to taste) OR 1/4 -

1/2 teaspoon

crushed red pepper flakes

2 tablespoons dried whole wheat bread crumbs -- (2 to 3 tablespoons,

as needed)

1 cup crumbled feta cheese

salt

1 package phyllo dough -- (Cretan Phyllo dough recipe below)

olive oil and safflower oil for frying

 

In a large skillet, heat 1/3 cup oil and saute the onions over medium heat until

soft, about 5

minutes. Add the tomatoes and pepper or pepper flakes and cook until most of the

juices have

evaporated, 4 to 5 minutes. Remove from the heat and add the bread crumbs as

needed to thicken the

filling. Let cool completely, then add the cheese and salt to taste.

 

 

Working with 1 portions at a time, cut the phyllo into 3 1/2-inch rounds, using

a cookie cutter,

biscuit cutter or glass. Place 1 tablespoon of the filling in the middle of each

round, fold over

the dough to make a half circle and press the edges with the tines of a fork to

seal. Set aside on

paper towels. If you are not going to fry the turnovers immediately, arrange

them on baking

sheets, cover and refrigerate for up to 1 day.

 

 

In a large skillet, heat 2 inches of a combination of olive oil and safflower

oil over medium-high

heat to 350F. In batches, fry the kalitsouna, turning once, until golden brown,

3 to 4 minutes.

With tongs, transfer to paper towels to drain. Serve warm or at room

temperature.

 

 

Makes about 50 turnovers, 6 to 8 servings as a light meal.

 

 

 

Cretan Phyllo - Kritiko Phylo

3 1/2 - 4 cups all-purpose flour

1 teaspoon coarse sea salt or kosher salt

1/2 cup vodka

1/2 cup freshly squeezed lemon juice

1/4 cup olive oil

About 2/3 cup water

 

Place 3 1/2 cups flour and the salt in a food processor. Pulse a few time to

mix. With the motor

running, add the vodka, lemon juice and oil, then add just enough water to make

a soft dough.

 

Let the dough rest in the processor for 15 minutes.

 

Process the dough for 1 to 2 minutes longer, or until it is slightly elastic.

Let rest in the food

processor for 20 to 30 minutes.

 

On a lightly floured surface, knead the dough briefly, until it is smooth and

elastic, adding a

little more flour if its sticky. Divide the dough into 4 pieces. Cover 3 of them

with plastic wrap

and, with a rolling pin, roll out the remaining dough as thin as possible,

dusting often with a

little flour. Or, if you have a pasta machine, roll out strips of phyllo as

described in the

manufacturer's instructions. Repeat with the remaining dough. Use immediately,

and proceed as

instructed in the individual recipes.

 

Makes enough for 1 pie or 50 small turnovers.

 

This crunchy phyllo has a pleasing texture similar to that of a thin biscuit,

which it retains as

it cools. When fried, tiny bubbles form in the pastry, making it crispy, almost

like a rustic puff

pastry. The soft and pliable dough can be easily rolled out with a rolling pin.

Cretan Phyllo is

particularly good for making small fried pies.

 

In the Cretan town of Chania, the same dough is rolled out and cut into long

2-inch wide ribbons

with a pastry wheel, then submerged in hot oil to make festive fried dough

sweets that are

drizzled with honey and sprinkled with almonds and walnut.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 12.30.07 "

Copyright:

" 2000 "

Yield:

" 50 turnovers "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 182 Calories; 15g Fat (76.1% calories

from fat); 4g

Protein; 7g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 272mg Sodium.

Exchanges: 0

Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.

 

NOTES : These small pastries are just one example of the hundreds of different

kinds of turnovers

that are served as meze in Crete, but they make a fine meal in themselves as

well. They disappear

quickly, so you'll be glad that this recipe makes plenty. The fried turnovers

will keep for

several days, but they taste best fresh. You can make similar turnovers using

grated zucchini

instead of the tomatoes, or substitute soy 'bacon' or spicy 'sausage' for the

feta.

 

Nutr. Assoc. : 0 0 0 0 196 0 0 0 0