Ladopita Semolina Pie Recipes

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LADOPITA (SEMOLINA PIE)

This is a traditional greek pie,we usually make it on New Years Day in place of the traditional Vasilopita (New Years cake) and place a coin in it, so that whoever finds it will have good luck for the rest of the year. But they also serve it on special occasions, engagement parties, weddings, birthdays and name days.

Provided by Poppy

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8



Ladopita (semolina pie) image

Steps:

  • Boil the water with the sugar for 10 minutes and keep it warm.
  • Place the oil (but first save approximately 2 fingers from the third glass) in a pot and heat it.
  • Slowly put the flour in the oil and constantly stir with a wooden scoop on a medium temperature until it becomes thick, creamy and gets a golden brown colour.
  • We then slowly add the warm syrup we saved and continue to stir until all the liquids have evaporated.
  • It then becomes a tender halva.
  • Place it in a baking pan and sprinkle on top the sesame, then carve the pie in rhombus shapes and put an almond in each rhomb.
  • Bake in a medium temperature in the oven for approximately an hour.
  • Test with a knife to see if the pie is ready when the dough comes off the sides easily.
  • Sprinkle with cinnamon and some sugar, and serve when it has cooled.

Nutrition Facts : Calories 2108.3, Fat 110.6, SaturatedFat 15.3, Sodium 9.7, Carbohydrate 250.9, Fiber 7.3, Sugar 50.6, Protein 27.6

3 cups olive oil
3 cups water
1 1/2 cups sugar
sesame
cinnamon
almonds, peeled and whole
1 1/2 kg flour, approximately
1/2 cup semolina

GALATOPITA (BAKED SEMOLINA PUDDING)

Make and share this Galatopita (Baked Semolina Pudding) recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 45m

Yield 16-18 serving(s)

Number Of Ingredients 6



Galatopita (Baked Semolina Pudding) image

Steps:

  • Preheat oven to 400F.
  • Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
  • In a large pot, scald milk with 1 1/2 cups of sugar.
  • Taste the milk to see how sweet it is.
  • If you want it sweeter, add up to 1/2 cup more sugar.
  • Add butter.
  • When butter has melted, add semolina in a thin stream, whisking constantly.
  • Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
  • It will thicken quickly.
  • Once thick, remove from heat and cool for 5 minutes.
  • Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
  • Add vanilla extract.
  • Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
  • Remove, dust with cinnamon, and cool.
  • Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.

1 1/2 liters whole milk
1 1/2-2 cups sugar
6 tablespoons butter
1 cup semolina
4 extra large eggs
1 tablespoon pure vanilla extract

LINDA'S SPAGHETTI PIE

I have made this many times and everyone loves it, especially the kids...Try it...You will love it too! Serving size really depends on how small or lg. you cut your wedges. If you want a great sauce to use with this recipe, try my recipe for Recipe #258679. It's a delicious sauce and sure to please!

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 12



Linda's Spaghetti Pie image

Steps:

  • 2 (9-inch) deep dish pie pans.
  • Preheat oven to 350.
  • Boil spaghetti according to pkg directions. Drain, and set aside.
  • Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
  • If you are using your own homemade sauce, it will already have enough spices in it to your taste.
  • Add salt and pepper, to taste. Set aside.
  • Beat 2 eggs, and mix in with spaghetti.
  • Add Parmesan cheese, and mix well. Set aside.
  • Spray pie pans with non-stick cooking spray.
  • Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
  • You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
  • Beat 2 eggs, add Ricotta and parsley. Mix well.
  • Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
  • Cover with Mozzarella cheese.
  • Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
  • Serve with garlic bread or sticks, and a salad, and you have a delicious meal!

Nutrition Facts : Calories 562, Fat 22.9, SaturatedFat 10.7, Cholesterol 168.4, Sodium 484.6, Carbohydrate 55.4, Fiber 3.8, Sugar 8.3, Protein 31.5

1 lb spaghetti, cooked
4 cups of your own homemade spaghetti sauce or 1 (32 ounce) jar of your favorite spaghetti sauce
1 lb ground beef
1 large onion, diced (add only if you are using a jar or can of spaghetti sauce)
1 teaspoon italian seasoning (add only if you are using a jar or can of spaghetti sauce)
1/2 teaspoon basil (add only if you are using a jar or can of spaghetti sauce)
salt and pepper, to taste
4 eggs
1/2 cup parmesan cheese
16 ounces ricotta cheese
parsley
mozzarella cheese, to sprinkle on top of each pie

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