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.

Poppy Seeds and Pumpkin Strudel

Regards from Bosnia! Happy holiday to those who celebrate today.
I have arrived to my birth town and adapted to new time zone well. I will write about cities that I have visited when return to Australia ( and will have a look at your posts).

I am delighted with this sweet creation; I made it first time a month ago, and decided to introduce recipe here in my birth country, as autumn has brought beautiful pumpkins in my parents garden. Not too sweet, light and with beautiful taste. Perfect for breakfast or snack with tea / coffee.

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten
pinch of salt
water (added to the egg - should be 165 ml egg/water mixture)
Filling-
4-5 cups grated pumpkin (sweet-one please)
1 tsp cinnamon
1/2 cup poppy seeds, grounded
1/2 cup brown sugar
50 g butter, melted
1 tbs semolina (if pumpkin too wet)
oil (3-4 tbs) and flour for stretching

Method:
Make soft dough (have a look here) and let it rest.
Mix all ingredients for filling.
Preheat oven to 180-190*C, prepare a baking tin.
Stretch the pastry and fill it as shown in photos.
place onto baking dish and bake for 30 minutes. Let it cool slightly before sprinkling with icing sugar. Serve warm or cool.

Štrudla sa slatkom bundevom / tikvom i makom

Pozdrav iz Brčkog! Sretan praznik onima koji danas slave.

Stigla sam i vec se prilagodila novoj vremenskoj zoni; o mjestima koje sam posjetila cu vam pisati po povratku u Australiju (i pregledati vase objavljene postove).

Odusevljena  sam sa ovom kreacijom, koju sam prvi put isprobala prije nekih mjesec dana. Odlucila sam je ponovo praviti ovdje, jer je basta mojih roditelja ponudila divne slatke bundeve. Štrudla je divna, taman onoliko slatka kako volim (blago) i neobicnog ukusa. ..I nije mnogo masna i teska. Perfektno za dorucak ili uzinu, a može i kao desert.

Potrebno:

Jufka-
1 1/2 solja brasna
1 jaje, umuceno
malo soli
voda (dodati na jaje da se dobije 165 ml tekucine)
Fil-
4-5 solja rendane tikve / bundeve (slatke)
1 k cimeta
1/2 solje mljevenog
 maka
1/2 solje braon secera
50 gr maslaca, istopljenog (moze i ulje)
1 K griza / krupice (ako je tikva pre-vodenasta)
ulje i brasno za razvlacenje jufke

Nacin:
Umijesite tijesto , ostavite odmarati (pogledaj ovdje).
Pomijesajte sve sastojke za fil.
Ukljucite rernu na 180-190*C, pripremite pleh.
Razvucite jufku, filujte sa mjesavinom. Smjestite na pleh i pecite oko pola sata. 
Prohladite malo prije nego pospete sa secerom u prahu. Servirajte toplo ili hladno.

 

'Bučnica'- Pumpkin Pie (ethnic food of Zagorje)

Zagorje is a part of Croatia, located north of Zagreb (capital city). It means 'beyond the mountain' (Medvednica mountain). People there have a specific dialect, called kajkavski and are fans of Bučnica (Boochnitza) - Philo pastry pie with pumpkin (buča) and cheese. White pumpkins are mostly used for this pie, but I couldn't find it in Australia, so I used Jap pumpkin.

Ingredients:

-Dough / pastry

3 cups flour

1 tsp salt

1-2 tbs oil

300 ml water

Filling-

500 g grated pumpkin

1 1/2 tsp salt

500 g ricotta (or similar) cheese

2 eggs

salt and white pepper

Topping-

300 ml sour cream

1 egg

pinch of salt

Method:

Make a soft dough from all ingredients for pastry. Divide in 2 balls, dust both sides with flour, cover with a clean cloth and let it rest for 30 minutes.

Sprinkle salt over grated pumpkin, mix and set aside.

Mix ricotta and eggs, season. After 10 minutes, squeeze moisture out of pumpkin and mix in with ricotta mixture.

Swith your oven to 200*C; 180 fan forced.

Stretch your dough over a clean large tablecloth, fill edges with filling and shape into logs. Place filo pastry into an oiled square dish. Repeat with other ball of dough. 

If you need reference on how to stretch dough and shape rolls, look here.

Cut prepared pastry into 3 (across the logs), oil the surface (spray OK) and  place into oven and bake for 25+ minutes. Take out and spread mixture of sour cream, egg and a pinch of salt. Return to oven for another 5 minutes, or until golden and bubbly. Enjoy warm!

Znamo sta je 'Zagorje' i gdje se nalazi. Znamo i da tamo imaju specificno simpaticno narjecje (Kajkavski) i da vole 'Bučnicu' - pitu od vucenog tijesta, filovanu bundevom / tikvom / bučom i sirom.  Zagorsko jelo u najboljem izdanju!
Obzirom da u mom mjestu ne mogu pronaci 'nase' bundeve / bucnice, koristila sam tzv 'Jap' tikvu.

Potrebno:

Jufke / vuceno tijesto-

3 solje brasna

1 k soli

1-2 K ulja

300 ml vode

Fil- 

500 gr rendane / ribane bucnice / bundeve

1 1/2 k soli

500 gr svapskog / rikota sira

2 eggs

so i bijeli biber

Preliv-

300 ml vrhnja

1 jaje

prstohvat soli

Nacin:

Umijesite mekano tijesto , podijelite na 2 lopte, pobrasnite obje strane i pokrijte cistom krpom. Ostavite oko 30 minuta da se odmori.

Umijesajte so u rendanu tikvu, ostavite po strani 10 minuta.

Pomijesajte sir sa jajima, zasolite. Ocijedite tikvu, pa i nju ubacite i izmijesajte.

Ukljucite rernu na 200 *C (180* sa fenom).

Razvucite lopte tijesta, filujte krajeve sa bucnicom i smjestite u cetvrtasu tepsiju.

Ako vam treba objasnjenje kako razvuci i oblikovati tijesto, pogledajte ovdje.

Izrezite poprijeko na 3 dijela, nauljite povrsinu i smjestite u rernu. Pecite 25+ minuta; izvadite prelijte sa vrhnjem u koje ste umijesali jaje i malo soli i vratite u rernu na jos 5 minuta, ili dok se vrnje na istopi i postane zlatno-zuto. Uzivajte dok je toplo!