Recipe of Jamie Oliver Milk pie from Trikala

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, milk pie from trikala. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Milk pie from Trikala. This recipe comes from a dear friend of mine from Trikala, who is a Karagkouna and with great talent and enthousiasm for traditional cooking. It has gotten the best reviews and it is always a favourite! I am sharing it with you, so, bon. ½ Milk ½ Olive oil coarse salt Pepper Olive oil or butter for brushing the baking pan.

Milk pie from Trikala is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Milk pie from Trikala is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook milk pie from trikala using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Milk pie from Trikala:

1. Get 2 l fresh cold cow milk
2. Get 11 tbsp (quite full) all purpose flour
3. Make ready 7 tbsp sugar
4. Make ready 1 bit of salt
5. Make ready 1 packet filo pastry
6. Get oil to brush the filo sheets
7. Prepare 1-2 eggs
8. Get cinammon powder

Simple ingredients, easy recipe (with the expected «taste and see» mum's attitude of course), simple life, gourmet results. Grease a baking tin and add half the flour to cover the bottom. Sautee the leeks and spring onions, adding salt and pepper. Everyone's a fan of spanakopita or spinach pie, as well as the popular tiropita or cheese pie, but Trikala is a pie-making center.

Instructions to make Milk pie from Trikala:

1. Put the cold milk, the flour, the sugar and a little bit of salt in a large pot and whisk so that the flour dissolves.
2. Place the pot over heat and continue whisking constantly so that it doesn't stick. When you see hot bubbles bursting on the surface it means that it has already thickened to a satisfactory degree so remove it from heat and set it aside.
3. Oil a  large, shallow baking tray and lay out all the filo sheets (5-6) brushing  each one with oil except the last. The sheets should go over the top of the baking tray sides.
4. Pour all the cream over the last filo sheet and distribute it evenly (possibly using a silicon spatula).
5. Turn the sheets inwards folding them so that they form something like a thin frame around the cream so that it doesn't spill while baking. Sprinkle the "frame" with water and oil (especially at the corners).
6. Stir the eggs lightly and using a fork pinch a bit of the egg and pour it over the cream repeating the process until there is no more egg left.
7. Dust the top with cinammon and sprinkle with oil.
8. Bake at 200°C (depending on your oven) on the middle rack for about an hour, until it gets golden brown.

Sautee the leeks and spring onions, adding salt and pepper. Everyone's a fan of spanakopita or spinach pie, as well as the popular tiropita or cheese pie, but Trikala is a pie-making center. Prasopita is a leek pie that will leave you wanting more, while hortopita is a pie combining a number of wild leafy greens Trikala's cooks collect from the slopes of nearby mountains. So, you will find pies by the cooperatives of Crete, Thessaloniki, Trikala, Kastoria, Larisa, Lesvos etc. This place is a must when in Athens.

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