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Πιτάκια με Σπανάκι, Κοτόπουλο και Γκοργκοντζόλα

Small Pies with Spinach, Chicken and Gorgonzola


1 package KANAKI SHORTCRUST Pastry
1 red pepper
1 chilli pepper
½ fennel
2 zucchini
1 onion
1 garlic clove
1 egg
Fresh basil
Zest from lime
Olive oil

Preparation - Steps

In a saucepan, add a little olive oil and the onion, minced.
Add the red pepper, fennel and zucchini (remove the core), cut in little cubes.
Mince the chilli pepper and add it to the saucepan.
Sprinkle a little salt and smoked paprika.
Cook for 10 min. Once the vegetables soften, remove them from the fire.
Mince the shrimps and add them to the saucepan.
Cut the garlic, remove the core, mince it, add a little salt and press it with the back side of a knife, until it becomes like a paste.
Add the basil, minced, the lime zest and stir.
Spread the stuffing in a plate or baking pan and let it cool down for 15 min.
Cut the pastry in round pieces. In a small bowl, break the egg and stir well.
Add 1 heaped tbsp of stuffing to the pastry, smear the edges with the egg and seal well.
Lay the mixture in a non-stick frying pan. Add a little water to the egg, stir, and smear with a cooking brush the surface of each pie.
Bake in preheated oven at 170oC until golden brown.
Once they are baked, place them on a wooden surface and let them cool down for 10 min.

A recipe entrusted to us by Giannis Apostolakis.

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