posna pita sa sočivom, brusnicama i orasima

Pitu, koju sam gostima poslužila sa salatom i kolačima, sledeća dva dana smo jeli kao samostalan obrok. Samo ju je trebalo podgrejati u pećnici na topao vazduh i bila je kao sveže pečena. 
Mi sočivo jako volimo, a kombinacija sa orasima i brusnicama je prosto neodoljiva.

Već sam pravila pite sa sočivom koje su nam se svidele:

• marokansku pitu sa blitvom i sočivom
• pitu od patlidžana i crvenog sočiva

a već sam stavljala brusnice u jednu slanu pitu - pitu sa kupusom, brusnicama i nanom, što je, pridodalo punoći i zagonetnosti ukusa..

• 3 kašike maslinovog ulja
• 300 g šampinjona, isečenih na ploške
• 1 praziluk
• 2 šargarepe, isečene na prutiće
• 2 šipke selera, isečene na sitne komadiće
• 3 čena belog luka
• 1/2 šolje belog vina
• 1 kašika svežeg timijana ili 1 kašikica suvog, mlevenog
• 1 kašika svežeg ruzmarina ili 1 kašikica suvog
• 1 kašika sveže žalfije ili 1 1/2 kašikice suve
• 2 šolje sočiva
• 3 kašike soja sosa
• 3/4 šolje suvih brusnica
• 1/2 šolje seckanih oraha, prethodno preprženih
• 1 kašikica sirćeta
• so i biber po ukusu
• pola kile kora za pitu
• maslinovo ulje za premazivanje

Po originalnom receptu, u pitu idu dve šolje kuvanog sočiva. Stavila sam dve šolje suvog, što je bilo skoro 4 šolje kuvanog, jer mi baš volimo sočivo, a i neki su se malo mrštili što dodajem brusnice, pa da im ne smeta. 

Skuvati sočivo i prepržiti orahe. Potom orahe iseckati.

U većem tiganju zagrejati maslinovo ulje i, na umerenoj vatri, ispržiti dobro šampinjone. Ovo je važno, jer se ovako pojačava njihov ukus. Prepeći ih i sa jedne i sa druge strane. Nije tako velik posao, pažljivo prevrnuti svaki komadić, a vredi zaista.

Iseckani praziluk, šargarepu i celer dinstati na malo ulja desetak minuta. Dodati seckani beli luk i dinstati još minut dva.

Začine sam, ovog puta, imala sveže, pa sam ih samlela u prastarom mlinu za dečije kašice, koji mi je nezamenljiv pomoćnik u kuhinji već dve decenije. Samlevene začine dodati u dinstano povrće. Dosuti vino i kuvati dok vino ne ispari.

U ovo dodati pržene pečurke, kuvano sočivo, soja sos, brusnice, orahe i kašikicu sirćeta. Promešati i začiniti solju i biberom po ukusu. ostaviti da se prohladi.

Rernu zagrejati na 180 °C.

Kore iseći na trećine po širini.

Ređati po dva komada kore - prvi premazati uljem. Na drugi staviti nadev na jedan kraj i presaviti tako da se naprave trouglovi.

Saviti u podmazanu tepsiju, premazati mešavinom ulja i vode i peći oko pola sata. 

Pošto su trouglovi ispali prilično debeli, ja sam ih na pola pačenja prevrnula, da se ravnomerno ispeku.

• 3 tablespoons olive oil, divided
• 10 ounces cremini mushrooms, coarsely chopped
• 1 large leek, white and pale green parts only, cleaned and chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon chopped fresh sage (or 1 1/2 teaspoon dried rubbed sage)
• 2 cups cooked brown lentils
• 3 tablespoons soy sauce
• 3/4 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 teaspoon white wine vinegar
• Salt and pepper to taste

For the Crust

• 1 pound frozen phyllo pastry (18 sheets, thawed)
• Olive oil

To make the filling, begin by coating the bottom of a large skillet with 2 tablespoons of olive oil. When the oil is hot, add the mushrooms in an even layer. 

Cook about 5 minutes, flip and then cook another 5 minutes, until browned. Remove the mushrooms from the skillet and transfer them to a plate.

Add the remaining tablespoon of oil to the skillet. Once the oil is hot, add the leeks, carrots, and celery. Sauté for about 10 minutes, until softened. Add the garlic and sauté about 1 minute more, until very fragrant.

Add the wine, thyme, rosemary, and sage to the skillet. Raise the heat and bring the mixture to a simmer. Allow to cook until most of the wine has cooked off, about 5 minutes.

Return the mushrooms to the skillet and add the lentils, soy sauce, cranberries, walnuts, and vinegar to the skillet. Flip everything a few times to incorporate, and then remove the skillet from the heat. Taste test the mixture and season with salt (if needed) and pepper to taste. Adjust any other seasonings to your liking. Allow the mixture to cool for a few minutes.

Preheat the oven to 375° and line a couple of baking sheets with parchment paper.

Place a couple of tablespoons of olive oil into a small bowl. Remove the phyllo from the package. Remove one sheet and arrange it on a work surface with one of the wider sides facing you. Cover the rest of the phyllo sheets with a damp dish towel to prevent them from drying out.

Brush the top of the phyllo sheet with olive oil. Place a heaping 1/4 cup of the filling in one of the corners closest to you, leaving about an inch between it and the sides. Fold the sheet in half, width-wise, so it covers the filling. Fold the sheet in half again, width wise. At this point you should have a 4-layer strip of pastry extending away from you with the filling located near the end towards you. Fold the section with the filling at an angle away from you, forming a triangle containing the filling. Fold the triangle away from you. Continue folding in this manner, so the pastry wraps the filling as you fold, gently pressing the pastry between folds to work out any big air pockets. At the end you should just have a triangular pocket containing the filling. Place it on the baking sheet.

Continue folding pies until you run out of filling and phyllo. Arrange them all on the baking sheet and brush the tops with olive oil. Cut a slit or two in each with a sharp knife.

Bake the pies until golden, 22-25 minutes.