Kourou Pastry (with olive oil)
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Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 145.1
- Total Fat: 8.4 g
- Cholesterol: 7.8 mg
- Sodium: 65.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 0.4 g
- Protein: 2.6 g
View full nutritional breakdown of Kourou Pastry (with olive oil) calories by ingredient
Introduction
This Greek pastry (not to be confused with the paper-thin phyllo) is usually made with margarine but I've worked out a healthier version with olive oil. Easy, pliable short-crust pastry which does not need to rest before being used. Can be filled with cheese or whatever takes your fancy. Count based on yield when rolled thin and cut into 12cm rounds for small individual pies. Can also be rolled into large sheets to make large pies (one sheet on bottom, one on top). This Greek pastry (not to be confused with the paper-thin phyllo) is usually made with margarine but I've worked out a healthier version with olive oil. Easy, pliable short-crust pastry which does not need to rest before being used. Can be filled with cheese or whatever takes your fancy. Count based on yield when rolled thin and cut into 12cm rounds for small individual pies. Can also be rolled into large sheets to make large pies (one sheet on bottom, one on top).Number of Servings: 25
Ingredients
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200g plain low-fat yoghurt (preferably strained Greek type)
1 egg
200ml extra virgin olive oil (use 200g yoghurt tub to measure)
500g self-rasiing flour, or plain all-purpose flour sifted with 1 tsp baking powder
Directions
Makes approximately 25 12cm rounds, or two large sheets
1 Whisk yoghurt with egg until smooth
2 Whisk in the olive oil until fully blended in
3 Stir in about half the flour, then add the rest gradually by and. If it feels stiff enough you may not need to add all the flour, or if still sticky you many need to add a little more flour
4 Roll out as thin as you can. No need to flour the surface, the dough is oily enough not to stick.
5. Cut into 12cm rounds, top with 1 tbsp filling of your choice, fold over half, wet edge and seal by crimping or pressing down with a fork. Or use a pie-making gadget.
6 Bake in preheated 180 oC oven for c 15'.
7 Don't forget to add calorie count for the filling. The classic filling in Greece is c400g feta chesse mashed with 1 egg and finely chopped dill fronds or mint. Other ideas for fillings: left-over cooked chicken or other meat, moistened with a little bechame sauce; spaghetti bolognaise sauce (not too wet); sauteed mushrooms; spinach with a little feta cheese; or for a sweet treat, Nutella.
Number of Servings: 25
Recipe submitted by SparkPeople user SUNNY112358.
1 Whisk yoghurt with egg until smooth
2 Whisk in the olive oil until fully blended in
3 Stir in about half the flour, then add the rest gradually by and. If it feels stiff enough you may not need to add all the flour, or if still sticky you many need to add a little more flour
4 Roll out as thin as you can. No need to flour the surface, the dough is oily enough not to stick.
5. Cut into 12cm rounds, top with 1 tbsp filling of your choice, fold over half, wet edge and seal by crimping or pressing down with a fork. Or use a pie-making gadget.
6 Bake in preheated 180 oC oven for c 15'.
7 Don't forget to add calorie count for the filling. The classic filling in Greece is c400g feta chesse mashed with 1 egg and finely chopped dill fronds or mint. Other ideas for fillings: left-over cooked chicken or other meat, moistened with a little bechame sauce; spaghetti bolognaise sauce (not too wet); sauteed mushrooms; spinach with a little feta cheese; or for a sweet treat, Nutella.
Number of Servings: 25
Recipe submitted by SparkPeople user SUNNY112358.
Member Ratings For This Recipe
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