Feta, Pumpkin and Spinach Rotolo baked in Tomato Sauce

I like Jamie's idea of baking vegetable pasta rotolo in tomato sauce; I made my own version with feta cheese and slightly different ingredients. Last night it was second time in a week we had it for dinner. I was simply beautiful and I had to make it again ( the other half of pumpkin was waiting to be used!).

Ingredients:

Pasta dough- (you can use ready made pasta sheets, 8 approximately) 

1 1/2 cups flour

1/2 tsp salt

1 egg, beaten

1 tbs olive oil

3/4 - 1 cup water (to make smooth, but stiff dough)

Filling-

1/2  medium JAP pumpkin (baked), mushed (2-2 1/2 cups)

1 tbs semolina (if pumpkin too watery)

250-300 g feta cheese, crumbled

300-350 g spinach (frozen or cooked, chopped, drained)

1 large garlic clove, crushed

1 egg, beaten

pinch of salt

Sauce-

700 ml pasata sauce

1-2 garlic cloves

1 tsp oregano (or basil)

pinch of salt

Method:

Cut, slice and bake pumpkin. Let it cool. (This step can be prepared ahead; keep pumpkin refrigerated)

Make your dough, let it rest for 30 minutes (covered). 

Meanwhile, prepare fillings. 

Mush pumpkin, add semolina (if necessary). 

Mix spinach, egg and garlic (I processed them last time and it turned out to be good idea).

Crumble feta.

Preheat oven to 180*C; Prepare a baking/serving dish; oil it slightly.

Roll out the dough (floured clean cloth) to 50 x 50 cm (or overlap ready made pasta sheets).Spread pumpkin mush, sprinkle feta and spinach filling (not important in which way). Leave 5 cm of dough uncovered. Roll towards uncovered part. Wet it then finish rolling. 

Mix all ingredients for tomato sauce, pour it in baking dish. Slice rotolo into 12 pieces and place them into sauce. Cover with al-foil and bake for 40-45 minutes. Serve warm.

Feta, Špinat i Bundeva (tikva / bučnica) Rotolo, pečen u Paradajz Sosu

Svidjela mi se Jamie-eva ideja o pecenoj pasta roladi sa povrcem. Nacinila sam sopstvenu verziju sa feta sirom i malo drugacijim sastojcima. Sinoc je bio drugi put da sam je pekla u posljednjoj sedmici. Jednostavno je bozanstvena i morala sam je napraviti ponovo (a i druga polovina tikve je cekala na upotrebu!).

Potrebno:

Pasta tijesto- (mozete koristiti gotovu svjezu pastu za lazanje, oko 8 komada)

1 1/2 solja brasna

1/2 k soli

1 jaje, umuceno

1 K maslinovog ulja

3/4 -1 solja vode (tijesto treba da je glatko i tvrdo)

Fil-

1/2 tikve srednje velicine, pecena, ispasirana (oko 2-21/2 solje )

1 K griza / krupice (ukoliko je pire jako vodenast)

250-300 gr fete, izmrvljene

300-350 gr spinata, skuhanog ili smrznutog, ocijedjenog

1 vece ceno bijelog luka / cesnjaka, zdrobljenog / protisnutog

1 jaje, umuceno

malo soli

Sos-

700 ml pasate (zdrobljeni paradajz, tecan)

1-2 cena bijelog luka, 

1 k origana (ili bosiljka)

malo soli

Nacin:

Izrezite, ogulite i ispecite bundevu. Ohladite. (Ovaj korak mozete uciniti dan prije; cuvajte pecenu tikvu u frizideru)

Nacinite tijesto, ostavite odmoriti (pokriveno) oko 30 minuta. 

U medjuvremenu, pripremite punjenja.

Ispasirajte tikvu (dodajte griz ako je vodenasta).

Pomijesajte spinat sa jajetom i bijelim lukom. (Ovaj dio sam ucinila prosli put u sjeckalici, sto se ucinilo dobrim).

Izmrvite fetu.

Ukljucite rernu na 180*C; pripremite posudu za pecenje / serviranje. Nauljite je blago.

Razvaljajte tijesto  na 50 x 50 cm (ako koristite gotovo tijesto, preklopite malo listove). Nanesite pire od tikve, pospite fetom i spinat masom (nije bitno kako). Ostavite 5 cm pri kraju tijesta slobodno. Zarolajte prema toj ivici, navlazite je pa i nju zamotajte.

Pomijesajte sve sastojke za paradajz sos. Ubacite ga u posudu za pecenje. Izrezite rotolo na 12 komada pa ih smjestite u sos. Pokrijte sa al-folijom i pecite 4-45 minuta. Servirajte toplo.

Olives, Feta and Basil Pesto Pizza

I rarely go to restaurants for pizza, because often I'm disappointed with the taste and/or quality. 

The worst pizza ever I had in Paris. I don't even want to describe what they put on it. It was a good lesson for me . I learned, when travelling -  try to eat local produce!

To me making pizza (from scratch) is quick and  easy. I put all ingredients into a bread machine. It beeps, when dough done. I roll out the dough, choose ingredients for topping (whatever is in my fridge / pantry), and bake it for 12-15 minutes. EASY!

Olives, feta and pesto pizza is one of my favourites. You spread pesto on top, crumble as much feta as you like, add a few olives...voila!

Have a good weekend everyone!

Recipe for pizza dough

Recipe for basil pesto

Other links:

Recipe for tomato sauce

Recipe for seafood sauce

Pica sa Pestom od Bosiljka, Fetom i Maslinama

Rijetko odlazim u restorane da bih pojela picu, jer cesto budem razocarana okusom i kvalitetom.

Najgoru picu ikada sam jela u Parizu. Ne zelim ni da pokusam da opisem stasu stavili na nju. To je bila dobra lekcija za mene. Naucila sam da, prilikom putovanja, uvijek treba jesti lokalnu hranu!

Za mene je pripremanje pice jedno od laksih obaveza. Stavim sve sastojke u masinu (pekac); 'odsvira' kada je tijesto gotovo, razvaljam, stavim odabrane sastojke (sta god je pristupacno u frizideru) i pecem 12-15 minuta...Gotovo!

Pica sa pestom i fetom je jedna od mojih najdrazih. Pesto se namaze na povrsinu tijesta, izmrvi se feta , doda se nekoliko maslina...voila!

Dobar vikend vam zelim!

Recept:

Pica tijesto

Pesto od Bosiljka

Drugi linkovi:
Paradajz sos
Sos za picu sa morskim plodovima

'Spanakopita' from scratch

This is how Greek people do it...

Ingredients:

Dough-

1 1/2 cups flour, sifted

150 ml (+ )water

good pinch of salt

Filling-

3 bunches spinach, cooked and chopped (squeeze the excess  moisture)

3-5 shallots, chopped

1 1/2 cup feta, crumbled

1 cup ricotta (or similar)

2 eggs, beaten

1/2 cup dill, chopped

salt and pepper to taste
-Oil (light olive), between 1/3 cup and 1/2 cup needed  
Method:
Make a soft dough from flour, water and salt. Knead until soft and no longer sticky (dust surface with flour all the time). Divide into 2 balls, one slightly bigger than other, then each half divide into 4 (so you'll get 4 small balls and 4 slightly bigger). Dust a clean cloth with flour and place dough onto it. Dust the dough and cover with another cloth. Let it rest for 30 minutes.
Mix all ingredients for filling.  
Switch oven to 180*C, prepare a round baking tin; oil it well.
Dust working space with flour, then roll out each bigger dough balls into baking dish size. Spread each circle with 1-2 tbs oil, then stack them onto each-other. Roll stacked dough together, until you get thin pastry larger than your dish, if necessary pull thick edges of dough with your fingers. Place it onto baking tin, leaving edges of dough over your tin; spoon filling onto it. Now repeat process with other dough balls; you'll get smaller circle. Roll out to the size of your tin and place over the filling. Now turn the edges of bottom dough over to seal with upper dough. Oil the top and place in the oven. Bake for 35-45 minutes, or until pita becomes 'golden-brown'. 
Take out and let it cool slightly, then slice and serve.

'Spanakopita'

 Evo kako to rade u Grckoj...

Potrebno:

Tijesto-
1 1/2 solja brasna, prosijano
150ml (+) voda
dobar prstohvat soli
Fil-
3 svaznja spinata, skuhanog, isjeckanog i ocijedjenog
3-5 stabljika mladog luka
1 1/2 solja feta sira, izmrvljenog
1 solja rikote (ili slicnog)
2 jaja, blago umucena
1/2 solje sjeckanog kopra / mirodjije
so i biber prema ukusu
-Ulje za razvlacenje kora (oko 1/3 -1/2 solje)
Nacin:
Umijesite mekano tijesto od navedenih sastojaka. Podijelite na 2 polovice, jedna malo veca od druge, zatim svaku polovicu podijelite na 4 (dobicete 4 vece i 4 manje loptice). Pobrasnite cistu krpu i postavite loptice na nju; pokrijte. Ostavite odmarati 30 minuta.
Pomijesajte sve sastojke za fil. 
Ukljucite rernu na 180*C, nauljite okruglu tepsiju. 
Pobrasnite radnu povrsinu pa razvaljajte vece krugove tijesta. Premazite svaki sa 1-2 K ulja; poredajte jednu na drugu. Sada sve zajedno razvaljajte jos jednom, tako da dobijete krug veci od vase tepsije; ako je neophodno krajeve dodatno razvucite prstima. Smjestite ovo tijesto u tepsiju; neka krajevi vise preko. Stavite fil preko njega, zatim ponovite postupak sa manjim lopticama tijesta, koje bi trebalo ostati velicine tepsije. Postavite preko fila, zatim zavrnite donje tijesto preko i stisnite sa gornjim. Nauljite povrsinu i smjestite u rernu. Pecite 35-45 minuta, ili dok pita ne postane zlatno-zuta. 
Prohladite malo, zatim rezite i sluzite.