Pita od piletine i tikvica/Chicken and Zucchini Phyllo Pie

Please scroll down for English version

U poslednje vreme sve recepte kucam u sitne sate pa, iskreno da vam kazem, nemam mnogo inspiracije da napisem neki pametan uvod i sve se svodi na par reci. Nadam se da mi to ne zamerate jer kako stvari stoje tako ce, verujem, ostati duze vreme... bar dok mi deca ne porastu ;)
Jedna od stvari koja se mnogo puta nasla na nasem stolu, a nije bilo vremena za slikanje, je i ova pita. Necu je mnogo hvaliti, ali toplo vam preporucujem da je ne zaobidjete :)))



Potrebno:

500 gr tankih kora

2 tikvice
3 luka
2 komada pilecih prsa bez koze i kostiju
komadic celera
1 jaje
1 belance
maslinovo ulje
so
biber

Premaz:
3 dl kisele pavlake
1 zumance
1 kasika mleka u prahu

Pileca prsa staviti u serpu, naliti vodom, dodati 1 luk i komadic celera. Kuvati dok meso i povrce ne omeksa. Izvaditi meso i povrce, a supu sacuvati za preliv.
Oprati pa izrendati tikvicu, posuti je sa malo soli i staviti u cediljku da se dobro iscedi.
Samleti dva luka i izdinstati ih na par kasika maslinovog ulja. Dodati ocedjene tikvice i dinstati dok sva tecnost ne ispari.
Meso i povrce iz supe samleti u blenderu. Dodati tikvice i luk, jaje, belance, so i biber pa sve dobro izmesati.
Rolnice praviti od po dva lista kora. Staviti prva dva lista na radnu povrsinu, premazati filom od tikvica pa uviti rolnicu. Ponavljati postupak sve dok ima kora i fila.



Tepsiju ili vatrostalnu posudu podmazati, dno i stranice, maslinovim uljem. Poredjati rolnice jednu do druge u pripremljenu tepsiju.



Rernu zagrejati na 200 stepeni. Peci pitu oko 10-12 minuta (ja sam pekla cak oko 20) ili dok ne porumeni. Izvaditi pitu iz rerne, preliti supom pa vratiti u rernu na 12-15 minuta ili dok pita ne upije supu.



U medjuvremenu izmesati kiselu pavlaku, zumance i mleko u prahu. Izvaditi pitu, ponovo, iz rerne i premazati smesom od pavlake pa vratiti u rernu na jos 5-10 minuta da se zapece.



Recept je za nijansu izmenjen.

English version:

Chicken and Zucchini Phyllo Pie

(recipe adapted from here)

500 gr phyllo dough

2 zucchini

3 onion

2 pieces boneless chicken breast, without skin

piece of celery

1 egg

1 egg whites

olive oil

salt

pepper

3 dl sour cream

1 egg yolk

1 tablespoon milk powder

Place chicken breast in a pot, add water, 1 onion and a piece of celery. Cook until meat and vegetables are tender. Then, remove meat and vegetables and reserve the water. Let it cool a little.

Wash and grate the zucchini, sprinkle with salt and put in a colander to drain.

Grind two onions. Heat few tablespoons of olive oil, add onions and cook until golden. Then, add drained zucchini, cook until liquid evaporates.

Grind meat and vegetables in food processor. Add zucchini and onion, egg, egg white, salt and pepper. Mix well.

To make the rolls, use two sheets of phyllo at a time. Place two sheets on a work surface, spread the zucchini filling over and roll lengthwise. Repeat with remaining phyllo sheets and filling.

Grase the bottom and sides of the baking pan with olive oil. Place the rolls close together in a baking pan.

Preheat the oven to 200 degrees C. Bake pie for about 10-12 minutes (I bake for about 20 minutes) or until golden brown. Remove from the oven, pour the reserved liquid over the top and bake for another 12-15 minutes.

In the meantime mix together sour cream, egg yolks and milk powder. Then, remove pie from the oven, pour sour cream mixture over and bake for the last 5-10 minutes.

Serve hot!!!