Recipe for Psaropita – Greek Style Shrimp Pie
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Psaropita is commonly prepared with whatever seafood is on hand. Even though the methods and ingredients may change depending on where the recipe originates (family recipes, different regions in Greece, etc), the basic idea is still the same.
- 1 1/2 cups Bechamel sauce
- 3 tablespoons white wine
- 1/2 cup lemon juice
- 12 ounces uncooked shrimp, peeled, deveined, and chopped
- 3 tablespoons chopped, fresh dill
- 1/4 cup fresh, chopped chives
- 10 sheets filo dough
- Olive oil or melted butter, for brushing
- 1 egg yolk, beaten with 2 teaspoons of water
Preheat the oven to 400 degrees Fahrenheit. Brush a baking sheet with melted butter or olive oil and set aside.
Add the Bechamel sauce, wine, lemon juice, shrimp, dill, and chives to a medium bowl and mix thoroughly with a wooden spoon.
Brush a sheet of filo with olive oil or melted butter. Place about 1 1/2 tablespoons of the mixture down the center of the sheet (the long way) so that the mixture forms a narrow strip. Fold the sheet of filo in half the long way and then roll it lengthwise until it makes a long rope. After the rope is formed, turn it into a coil. Place the coil onto the baking sheet. Repeat until all the sheets of filo are used and there is no more mixture left, continuing the coil with each new filo rope.
Brush the completed coil with the egg yolk and water mixture. Place the baking sheet in the center of the oven and bake for 20 minutes, or until it’s golden brown. Remove from the oven and serve right away or at room temperature.
This post was written by GreekBoston.com