LENTIL, FETA, AND TOMATO PITA
This extremely interesting pita recipe was sent to me by one of my reads from my regular column in NEOS KOSMOS English Edition. She explained that this recipe had been in the family for over forty years. What is very interesting apart for this unusual pita is that the reader was an Australian but was married to a Greek. I have made it and it is one of the most delicious Pitas I have ever tasted.
INGREDIENTS
Short crust pastry pre made
2-3 tablespoons olive oil
2 onions finely chopped
1garlic clove crushed 2 celery sticks chopped
1/400 gram peeled tomatoes crushed
1cup green or brown lentils
1cup water
¾ cup crumbled feta and pepper
3 tablespoons chopped parsley
1 medium sized tomato finely sliced in rings
1 tablespoons sesame seeds
METHOD
1. Roll out pastry on lightly floured surface and line a 20C flan dish Prick the base of the pastry and chill for 20 minutes
2. Blind bake for 10 – 12 minutes in preheated oven 200C
3. Remove beans and bake for further 5 minutes
MEANWHILE
4. Heat oil and sauté onions and garlic till translucent
5. Add celery and sauté a little further
6. Add lentils and crushed tomatoes and water
7. Add pepper and salt (if adding feta its wise to omit the salt)
8. Simmer for about an hour till lentils are soft and water has been absorbed stirring occasionally
9. Add parsley
10. Put mixture into pie shell sprinkle with feta, garnish with thinly sliced tomato and sprinkle sesame seeds
11. Bake for 15 minutes
NOTE When I made it I also added a handful of rice halfway though the simmering process as I find that rice helps the setting quicker.
