Rustic Spring Pizzettes

Rustic Spring Pizzettes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

These rustic pizzettes full of spring flavors are easy to make with leftover dough, veggies and cheese.MORE+LESS-


can (11 oz) Pillsbury™ Refrigerated Pizza Crust Thin (double recipe if using entire crust)


tablespoons extra-virgin olive oil, divided


cloves garlic, thinly sliced


cup freshly grated parmesan cheese


bunch asparagus, rinsed and ends trimmed


tablespoon fresh chives


pinch coarse salt and freshly ground pepper

Hide Images

  • 1

    Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet.

  • 2

    Add the shallots and saute until soft and starting to brown, 4 minutes.

  • 3

    Add the asparagus and peas. Saute until they are bright green in color and crisp-tender, another 3 minutes. Season with salt and pepper.

  • 4

    Roll out the dough on a floured surface and cut into 4 equal squares. Lightly brush each square with the remaining oil. Sprinkle half the cheese over each crust. Top with asparagus spears, shallots and peas. Sprinkle with fresh thyme leaves.

  • 5

    Transfer to lightly greased cookie sheet and bake for about 15 minutes or until the crust is golden brown.

  • 6

    Serve garnished with the remaining parmesan and chives.

No nutrition information available for this recipe

More About This Recipe

  • We've all been there. At least once. And sometimes we have a feeling it's going to happen. Like some little squeaky voice in our gut just lets us know. But other times it hits us upside the head like a yellow foam Nerf bat, minus the yellow foam Nerf part. I'm talking about: A kitchen fail.Being a food blogger, there are two types of kitchen fails for me. Ones that maybe sort of fail but it still tastes totes pimp and you can garnish it with this or that, trim up an edge, position it to see only the purty sides. And then there are the ones that send you straight to the self-esteem camp sign up forms, and then back to bed. With a bottle of red wine.I'M KIDDING, YOU GUYS.It would be a bottle of white wine.So yeah, Weidner kitchen fail of spring just happened. I had this way tubular idea to use thin crust pizza dough in place of a QUICHE CRUST. Cute, right? And I was going to make mini pizza quiches in little muffin tins for all the world to see and enjoy. And then my whole life fell apart like a scene in an Arnold Schwarzenegger movie and things were burning and exploding and sticking and there were car chases and collapsing buildings and my hair fell out.You feel me.So, I had some leftover Pillsbury™ pizza dough (thank the ponies) and a bunch of spring veggies (thank the baby puppies) so my noggin cranked into overdrive because my stomach was eating my head and I was about to pass out.And then we had these gawgeous rustic spring pizzettes!Being a failure rules!And we have half a dough ball from Pillsbury™ (don't laugh) some peas, asparagus, shallots, garlic, some herbies, oil and cheese. There we have it. True love.

The special and extremely delicious trick to this pie is the use of a very thin biscuit crust instead of one made of pastry dough.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Recipe Summary

  • 2 ¼ cups all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon salt
  • ¾ cup butter, diced
  • 2 eggs
  • 4 tablespoons cold water
  • 1 ½ cups ricotta cheese
  • 4 ounces feta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • ¼ cup chopped parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 cups shredded mozzarella cheese
  • ½ pound ham slices
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ (16 ounce) jar roasted red peppers, drained and patted dry
  • 1 egg

Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.

In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.

Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.

Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.

Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides cool completely. Cut into 12 wedges. Serve at room temperature.

These 15 Savory Galette Recipes Are Like Homemade *Hot Pockets*

More rustic than a pie or tart, galettes are the kind of no-fuss pastry that's just *perf* for a newbie baker — or anyone who's just not that keen on handling dough. Just roll, fold, and bake in 20 minutes you'll have yourself a dish that may or may not remind us of homemade Hot Pockets. Here are 15 galette recipes that will have you making pastry like a pro, even if you've never touched a rolling pin before.

Heirloom Tomato Galette With Honey and Thyme

This galette is made with a cornmeal crust that soaks up every ounce of juice from those tasty heirloom tomatoes. (via Half Baked Harvest)

Zucchini and Heirloom Tomato Galette With Garlic Yogurt Sauce

This whole wheat galette features thinly sliced zucchini and a garlicky yogurt sauce that’s like a love letter to your taste buds. (via Veggie and the Beast)

Ricotta, Potato, and Spring Pea Galette

You’re looking at a peppery butter crust that’s lined with hearty potatoes, then topped with fresh spring peas, ricotta cheese, and a zesty lemon dill drizzle. You get a burst of spring flavor in every bite. (via Baking the Goods)

Rustic Goat Cheese, Chorizo & Mushrooms Galette

Spicy chorizo and creamy goat cheese are a perfect pairing in this hearty galette. A dash of hot paprika gives it an extra zingy bite. (via Del’s Cooking Twist)

Rustic Prosciutto and Kale Galette

If you’re always looking for ways to sneak in your daily greens, this baby is your jam. You gotta love veggies when they’re delivered pizza-style! (Honest Cooking)

Vegan + Gluten-Free Heirloom Tomato Galette With Dill Cashew-Cream

Thanks to a flakey brown-rice flour crust and luscious cashew-cream “cheese,” this galette is sure to become the go-to for any GF peeps in the house. (via Black, White, Vivid)

Caramelized Leeks, Shallots, and Pancetta Galette

Something truly awesome happens when leeks and shallots are caramelized in the fat of salty fried pancetta. This recipe looks easy-peasy, but the taste is pure culinary magic in your mouth. (via Spoon Fork Bacon)

Herbed Tomato Galette With Parmesan Crust

This galette bakes up extra crispy in a cast iron skillet, and the tangy Parmesan crust is divine. (via Culinary Ginger)

Spicy Sweet Potato Galette With Broccoli, Bacon, and Balsamic Reduction

This veggie bonanza is easy-peasy to make, because the recipe is jump-started with store-bought dough. No one at the table will be able to tell. (via Cooking and Beer)

Bourbon Gouda & Smoked Ham Galette With Brandied Cherries

If there’s any better taste trio than cheese, pork, and whiskey we haven’t seen it yet. Seriously, you had us at *Gouda.* (via Grilled Cheese Social)

Savory Mushroom Tart Recipe With Shallots & Rosemary

Shallots, mushrooms, and Gruyere cheese are a French cooking classic with good (read: tasty) reason. (via A Side of Sweet)

Savory Galette — Beef, Peppers, and Leeks

This savory galette is hearty enough to please even the staunchest carnivores in your crowd. (via That Other Cooking Blog)

Spinach and Artichoke Galette

This baby is like everyone’s fave spinach-artichoke dip, baked into a pie. (via Half Baked Harvest)

Sausage Galette With Zucchini, Ricotta, and Sage

When it comes to savory flavors, sausage and sage are a dynamic duo. (via White on Rice Couple)

Leek and Potato Galette With Pistachio Crust

Adding pulsed pistachios to this crust is pure GENIUS! When all that nutty dough crisps up in the oven, the sight, smell, and taste will have everyone within a 10-mile radius swooning. (via Bon Appetit)

A Decadent Rich Fettuccine Boscaiola

An Irresistibly Creamy Combination of Bacon and Mushroom, becoming the always popular Fettuccine Boscaiola.

Back to cooking.

Wow it has some time since my last post and I do apologise, but I have got some cracking recipes coming up so please stay tuned. We will be kick starting this return with a Fettuccine Boscaiola. An oldie but a goodie.

What a sauce.

This is one of the easiest recipes, but don’t let its simplicity fool you. Boscaiola is a rich thick creamy sauce bursting with flavour. If you have made this before then continue reading because I am going to give you some tips to really bring out the flavour in your Boscaiola sauce. If you are new to making a Boscaiola sauce, then wow are you in for a treat.

Tips to making a great Boscaiola sauce.

  • Boscaiola uses minimal ingredients so its important to really cook them out in order to bring out its flavour.
  • Onion is key with this sauce. It’s important to really cook out the onion at the beginning. Then at the end I like to add some fresh spring onion or chives. That onion flavour with the bacon and cream is unbeatable, and it add a burst of green to the plate.
  • Bacon is one of the stars of this dish so you really want to cook out that bacon, really make sweat until it just starts to caramelise.
  • Same goes with the mushrooms really let them sweat in the pan to release it juices, although be careful not to overcook these.
  • Remember to use the same pan throughout the cooking process without cleaning it because this is where the best flavour comes from.
  • Allow you cream to reduce, no one wants a bowl of sloppy cream.

This sauce goes with everything.

Fettuccine Boscaiola is one the most popular ways to use this sauce. But to be honest it goes well with so many things. Firstly you can use any type of pasta to make this even a nice ravioli or tortellini will go great. Now you can also use this with meat, but a really popular combination is chicken. Some nice grilled chicken with this sauce on top, ohh yeah that’s good stuff. I’d love to hear some of the combination you have used, feel free to share in the comment section below.

If you have enjoyed this post, tried this recipe or any of my other recipes, feel free to leave a comment in the comment section below, I would love to hear from you.

25 Stunning Rustic Wedding Ideas Your Big Day Can't Be Without

From your wedding dress to the wedding decorations and everything in between, planning your nuptials is no easy feat (and staying within budget is another story). But if you're searching for the best rustic wedding ideas, including cozy centerpieces and dreamy cakes, we're here to help. Each rustic wedding DIY is just as stunning as the next&mdashand they're so easy to borrow for your own big day.

Your wedding desserts deserve an equally sumptuous display. That's where this oversized trellis-turned-swing comes in to play, with a sturdy rope and platform to safely store the sweet treats.

Make the wedding food or booze station a striking focal point with a barrel base and wood slab top. Toss in a few wood crates and a garland of greenery to dress up the fixture.

Go above and beyond string lights with a set of hanging lanterns. When paired with delicate greenery, this mismatched set adds an instantly cozy feel to the wedding reception tablescape.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Amazing Asparagus Recipes

As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, see why it's well worth learning to cook and enjoy asparagus at home.

Related To:

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Kana Okada ©Kana Okada 2012

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Kate Mathis ©2013 Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Bacon Wrapped Asparagus Bundles

Make a simple but impressive side for a dinner party in under 20 minutes with these bacon-wrapped bundles.

Cavatelli with Asparagus

Asparagus and Parmesan feel right at home when nestled in a bed of ricotta-based cavatelli.

Roasted Asparagus with Lemon Vinaigrette

Dress up roasted asparagus with a simple lemon vinaigrette for bright pops of flavor.

Cream of Asparagus Soup

This creamy soup is easy to make and so vibrant in color.

Asparagus Crostini

Kick off a party with these easy toasts topped with fresh ricotta and sliced asparagus.

Warm Asparagus Salad

The salad that is great for any season. Whether you have leftover asparagus from a holiday meal or simply want to add more greens to your meals, Kardea&rsquos salad makes for a lovely addition to the table.

Asparagus and Cheese Tart

Stalks of asparagus take center stage in this eye-catching tart, which comes together easily thanks to store-bought puff pastry and a quick cheesy custard.

Asparagus Fettuccine Carbonara

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Sauteed Asparagus with Olives and Basil

Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Smoked Salmon and Asparagus Puffs

Spears of asparagus elevate both the look and flavor of Valerie's crowd-pleasing puffs, made with store-bought crescent roll dough and a tangy smoked salmon dip.

Roasted Asparagus

With more than 350 reviews, Ina's top-rated recipe for easy, roasted asparagus is a trusted standby for cooks at every skill level.

Slow-Cooker Asparagus Barley Risotto

This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Serve with wedges of lemon for an extra pop of brightness.

Eggplant and Asparagus Napoleons

For these party-ready stacks, Giada uses grilled slices of eggplant to sandwich layers of asparagus with a creamy ricotta spread.

Asparagus with Roasted Red Peppers

This simple side is fast, easy and delicious, thanks to roasted red peppers and crumbled feta cheese.

Frittata with Asparagus, Tomato and Fontina

Giada dices up asparagus to help them cook faster before adding in tomato, cheese and eggs for a quick and versatile frittata that's good hot or cold.

Roasted Asparagus

Tyler roasts asparagus at a higher oven temperature than you might be used to &mdash all you need is 10 minutes for his perfectly roasted asparagus.

Chicken and Asparagus Crepes

Asparagus, shallots and herbs are cooked in chicken broth to serve as both a sauce and a side in this dressed-up shortcut dish made with store-bought crepes and rotisserie chicken.

Steamed Asparagus

No need to pre-heat the oven here. A quick steam and a drizzle of olive oil and lemon are all you need for this 10-minute asparagus side.

Asparagus and Corn Fritters

Filled with sweet corn and tedner spring asparagus, these golden-brown fritters make eating your veggies a treat.

Asparagus Casserole

Trisha's egg and cheese-filled casserole is a perfect make-ahead dish for Easter or any springtime gathering. In addition to the bed of asparagus in the base of the casserole, asparagus "broth" or cooking liquid goes into the cheese sauce for extra flavor.

Asparagus, Pea and Zucchini Soup

Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.

Asparagus with Prosciutto and Pickled Shallots

Dress up basic broiled asparagus with salty prosciutto and sweet pickled shallots.

Asparagus and Chicken Stir-fry

Skip the take-out tonight and make your own stir-fry starring asparagus and chicken in a flavorful soy-ginger marinade.

Chilled Asparagus Salad

Alex Guarnaschelli blanches and shocks asparagus to make a crispy, refreshing asparagus salad with a honey mustard vinaigrette.

Summer Veggie Flatbread

Trade your pizza dough for naan! Trisha heats hers up with asparagus, zucchini ribbons and grated parmesan for a flavorful and delicious flatbread.

Asparagus with Serrano Ham

Replace your average breadsticks with these thin and crispy stalks of asparagus bundled with slices of tasty serrano ham. You&rsquoll definitely want a double batch!

Sauteed Asparagus

Asparagus, prepared simply, shines in Valerie's 10-minute side dish.

Asparagus Fries

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Asparagus and Bread Soup with Pancetta

Geoffrey uses asparagus, spinach and bread to create this creamy pureed soup. Top with crispy pancetta, creme fraiche and chives for an Iron Chef-style presentation.

Lemon-Herb Asparagus Crostini

Impress your guests with these gorgeous crostini baguettes. They're topped with a bright and flavorful asparagus topping that no one will believe came together in just 15 minutes.

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Walnuts, asparagus and cremini mushrooms lend this quick and hearty dinner its rustic appeal.

Cheesy Asparagus Tart

Ree&rsquos asparagus tart will have everyone looking forward to eating their veggies. She pairs the bright green stalks with buttery pie crust and a blend of fontina and ricotta cheeses. Yum!

Pesto and Prosciutto Asparagus

Elevate simple grilled asparagus with store-bought pesto and crispy prosciutto.

Cream of Asparagus Soup

Asparagus gives this creamy soup a pleasant pop of color &mdash and lots of fresh, spring flavor.

Asparagus, Bell Pepper and Mozzarella Quesadillas

This vegetarian-friendly quesadilla calls for a sweet and crunchy mixture of bell peppers and asparagus.

Risotto with Asparagus

In addition to the asparagus tips that top the dish, asparagus bottoms (which are normally tossed out) are used to create a flavored broth for cooking the risotto.

Sauteed Asparagus

Shorter cuts help the s auteed asparagus cook faster in the pan for a 4-ingredient side that's ready in under 10 minutes.

Asparagus Egg Salad Tea Sandwiches

Whether you're treating yourself to afternoon tea or lunch al fresco, these dainty egg-and-asparagus sandwiches are a must-try.

Orecchiette with Truffle Asparagus Pesto

You'll find an unexpected umami flavor in this asparagus and basil pesto thanks to truffle pecorino cheese, plus a bit of texture from toasted hazelnuts.

Asparagus-Shrimp Dumplings

Not much of a veggie person? Sneak some green into your diet by adding bite-size pieces of asparagus to your shrimp dumplings!

Asparagus Bundles

Take bacon-wrapped asparagus to the next level with a mouthwatering brown sugar glaze.

Asparagus Pizza

Want to health-ify pizza night a little bit? Top your homemade pies with fresh asparagus.

Shaved Asparagus and Prosciutto Salad

Although most recipes call for roasting, steaming or grilling asparagus til it's tender, you can also eat it uncooked! Shaving asparagus with a vegetable peeler turns it into crunchy ribbons, which can be dressed simply with lemon and olive oil, and paired with prosciutto and shaved Parmesan for a refreshing salad.

Broiled Asparagus

Cut your asparagus cook time down to 10 minutes by using the broiler. The result? Slightly charred asparagus that goes perfectly with a dressing of red wine vinegar and olive oil.

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Bobby uses quinoa as the base of a healthy make-ahead salad with grilled asparagus, olives, goat cheese and a red wine vinaigrette.

Asparagus and Spinach Frittata

For this deliciously green frittata, Katie Lee mixes asparagus and spinach (feel free to toss in other leftover veggies!) with creamy goat cheese and salty Parmesan, and cooks the mixture in a springform pan for a brunch-worthy presentation.

Roasted Asparagus with Hollandaise

Hollandaise can go on more on just eggs! The next time you roast asparagus, whip up a quick sauce in your blender to add to the dish.

Orecchiette with Asparagus and Peas

Lidia Bastianich builds a simple, springy pasta dish with classic Italian ingredients &mdash garlic, olive oil and fresh pepper &mdash alongside in-season asparagus, peas and a generous topping of grated cheese.

Asparagus Pesto Pasta

Pesto is so flavorful you'll never even know the asparagus is in there, making this dish perfect for kids who aren't sure about eating green veggies.

Asparagus Tacos

Go vegetarian on taco night with this perfect-for-spring version. Charred asparagus, cotija cheese and salsa verde give this meatless meal tons of flavor.

Cream of Asparagus Soup

Sunny builds a creamy and satisfying asparagus soup with the help a few aromatics, chicken stock and sour cream.

Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts

This easy recipe starts with a grill hack courtesy of Geoffrey. If you're worried about losing asparagus through the grates, flip a cooling rack upside down and put it straight on the grill to hold the stalks while they cook. Meanwhile, you can prepare what GZ calls a Caesar-style vinaigrette (sans egg and anchovies) with four ingredients: olive oil, lemon, Pecorino-Romano and pine nuts. When the asparagus is done cooking, serve it with a drizzle of dressing and a generous sprinkle of cheese and pine nuts.

Asparagus Pasta Salad

Asparagus, endive, red bell pepper and green peas add wonderful color and texture to this vegetarian pasta salad.

Asparagus with Mustard Hollandaise

Tender asparagus and creamy hollandaise sauce are a classic pair &mdash and, for good reason: the notes of butter and lemon in the sauce give this simple side dish rich flavor with just the right amount of lift.

Asparagus Noodles

Use your vegetable peeler to turn asparagus into "noodles" and toss with a homemade pesto for healthy dish in 30 minutes.

Tempura Asparagus

The tastiest way to eat veggies? Fry them up! Coat each asparagus stalk in the batter and fry in batches in hot vegetable oil until crisp. Crunchy and tender &mdash almost like vegging out on French fries.

Mushroom Barley and Roasted Asparagus Salad

Pile fragrant seasoned barley and button mushrooms on top of roasted asparagus for a guilt-free indulgence.

Asparagus Frittata

Trisha cooks up a quick breakfast frittata on the stove with just a handful of ingredients &mdash asparagus, onion, feta, egg and heavy cream &mdash before setting it under broiler for a few minutes until it's golden brown and ready to serve.

White Bean and Asparagus Salad

You'll be surprised at how easy it is to make the long, beautiful ribbons of asparagus that make this salad special. Simply shave each spear with a vegetable peeler.

Openly Crabby

Looking to up your brunch game? This open-faced, cheesy melt is the new avocado toast! With tender asparagus, crab meat and a cheesy topping, what&rsquos not to love?!

Greek Lamb Pie With Rice And Spring Greens

This rustic, old-fashioned Lamb Pie is a traditional recipe deriving from Greek mountainside towns. Where the temperature is a bit cooler and old grannies are true masters of pie-making.

If you were to travel to the Northern parts of Greece, and were able to visit small local villages, you would be able to taste any pie you can imagine. The ones that really stand out and are really popular all around Greece, are meat pies like this Lamb Pie and also greens pie like Spanakopita.

And of course, most of them made with homemade phyllo. But let me tell you a bit more about our pie here.

It’s a healthy and filling pie, cooked along with rice and spring greens. The flavor is similar to that of Easter lamb. Because for one, it is made with lamb (obviously) and for two it is flavored with Chervil which has an almost identical flavor to that of fennel greens that we use to stuff the belly of the Easter lamb.

In Greece, we use the fennel fronds mostly, which look exactly like fresh dill, instead of the fennel bulb itself. They’re strong-flavored, very aromatic, and easy to use, inside soups and stews, or like in this case inside pies, just like you use any other aromatic herb.

So if you can’t find fresh Chervil in your area, use fennel greens instead. And if you can’t find fennel greens, just use some very finely chopped fennel. Or simply use dill if you don’t want that strong fennel flavor inside your pie.

Other greens inside this pie are collard greens, spring onions, and leek.

As for the phyllo, in this recipe it’s homemade, using semolina flour. This makes the pie a really rustic and ultra crunchy one. It’s the original flour used in making phyllo for savory pies. Semolina flour or Durum wheat flour is what we call in Greece ‘Horiatiko alevri’ which translates to village flour. And it’s the one that is used to make traditional Greek bread.

So I highly recommend trying it out. And don’t worry about the phyllo-making. All you have to do is make two large phyllo’s, place them in the pan, add the filling, and then overlap the edges over the pie. So you don’t have to make a number of phyllo’s or many layers.

57 Breathtaking Ideas for Spring Centerpieces and Table Decorations

There's no better way to set the scene for spring than with a colorful tablescape. These stunning ideas for spring centerpieces and table decorations will surprise and delight your dinner guests all season long. Plus, they're unbelievably easy and inexpensive to DIY. Whether a fun flower arrangement in an unexpected vessel or a simple place setting, these creative crafts are the best way to celebrate spring in style.

With a Mason jar, baby's breath, and butterfly stickers, this spring centerpiece truly couldn't look more cheerful if it tried.

Get the tutorial at Design Improvised.

This vibrant table runner brings the best of both worlds&mdashdelicate flowers and sweet fruit. Add a bit of greenery to unify the natural look.

Hurrah, it's spring. If you're anything like us, by the time the end of winter arrives, you're probably so over root vegetables instead, you're looking forward to the fresh, bright produce associated with the start of spring. One of the very best ways to usher in this new season? By enjoying a slew of seasonal salads, like the Potato, Snap Pea, and Pea-Tendril Salad that's pictured here.

Our guide to making the best spring salads&mdashstarring arugula, Bibb lettuce, Boston lettuce, mache, mesclun, and tender dandelion greens&mdashis just what you need for mealtime inspiration. While these leafy greens are available year-round, they thrive in the cooler weather of spring and fall, so we look forward to using them in springtime salads with accents of asparagus, radishes, peas, and other in-season produce. When you buy spring salad greens, look for leaves that are bright and fresh looking. Always choose crisp lettuces that are free of blemishes. At home, lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens in a reusable produce bag or airtight plastic bag for three to five days.

If you're looking for a salad worthy of main-dish status, consider our colorful Market Salad with Poached Chicken. A market salad is exactly what you'd expect: a dish made using only what is fresh at the market. This springtime take features crisp endive, blushing watermelon radishes, and a tart lemon dressing. But we're also highlighting spring grain salads like our Crispy Grain Salad with Peas and Mint, which uses quinoa and millet along with tender spring greens and peas, or a verdant take on the classic rice salad with asparagus, peas, and basil. It's a wonderful make-ahead dish and one that's easy to transport for potlucks or parties.

The last category of spring salads that you'll find here are simple vegetable sides packed with seasonal flavors. Whether you choose to pair Bibb lettuce with crisp radishes or arugula with fennel and pine nuts, you'll find that every recipe here is fresh, light, and crisp&mdashjust what we all need after a winter of soups and stews.

Embrace this collection of spring salad recipes as a way to make the most of seasonal produce and welcome all the fresh flavors to come.

Watch the video: Pizza Zorbas - Η τέχνη της πίτσας internet spot (July 2022).


  1. Bartley

    What nice phrase

  2. Beth

    The second part is not very ...

  3. Tahn

    Between us, in my opinion, this is obvious. I will not speak on this topic.

Write a message