Veitshochheim Summer Salad (a Trio of German Salads)

Veitshochheim Summer Salad:

      A meal fit for a king, lounging about his summer residence, I dare you to say the name 3 times quickly with a mouth full of cabbage.  The name of this dish comes by way of a memory of a beautiful summer day and a boat ride down the Main River to the summer residence of the wealthy ruling Prince-Bishops of the 18th century, near Wurzburg in Northern Bavaria. 

     Salads in our German days, were simple and light composed of fresh leaf lettuce, grated carrots and mild, smoky pimento dressed sparingly with vinegar and oil.  Kartoffelsalat, (potato salad) most often served with wurst (sausage) of various hues and sizes, was dressed with vinegar, mustard seed and speck (bacon). I personally appreciated more than just a speck of bacon in my serving!

     The following version uses bratwurst instead of the bacon, as a tribute to the street food served in the market square of Wurzburg - Bratwurst mit brochen. I grilled the bratwurst and then roughly chopped it.  Serve bratwurst with caution - you can put an eye out with one of those things as I learned when turning around into one at the Christkindlmarkt in Nurnberg. 

      The preparation of the four different salads certainly binds you to the kitchen for prep but once chopped and seasoned, you have a meal and little else need be done. The result is a German Salad Supper, a complete meal though meat lovers among you may appreciate some grilled bratwurst on the side, served with mustard in warm crusty rolls (brotchen). The tomato salad speaks with a vinegar twang tempered by the sweet nature of the balsamic vinegar. The cucumbers have a tart bite spiked with dill and the potato salad and cabbage slaw, as you would expect are of the vinegar persuasion but which make a surprisingly respectable showing. (Notice-no mayo here which is sacrilege in my kitchen but typical of southern Germany).  Besides creating a platter of popping colors and textures that shout summer and all things fresh, the salads combine on the palate to complement each other with bold fresh flavors and undercurrents of sweet and tangy accents.

   

Cabbage Slaw (Krautsalat):

1 cabbage, cored and shredded

3-4 green onions, thinly sliced

1/2 red pepper, diced

3/4 cup sugar

3/4 cup vinegar

1 1/2 tsp. celery seed

3/4 cup canola oil

1 1/2 tsp. salt

-Place cabbage, red pepper and green onion in 

large bowl.  

-In small saucepan, combine sugar and vinegar. 

Bring to a boil and stir until sugar dissolves.  Add

celery seed, salt and oil and heat for 2 minutes.

-Let dressing cool for 5 - 10 minutes.  Pour over

cabbage and toss.  Season with coarsly ground

pepper.

-Serves 8 - 10

Potato Salad (Kartoffelsalat):

4 medium potatoes

1 onion, peeled and quartered

1 bratwurst, grilled and roughly chopped

       (or 4 slices bacon, fried crisp and crumbled)

1 tab. sugar

3/4 cup vinegar

1/2 cup chopped green onions

1 tab. mustard seed

1/4 cup oil

salt and pepper to taste

2 tab. chopped parsley

-Boil unpeeled potatoes in large pot of salted 

boiling water, with quartered onion, until potatoes

are tender when pierced with a fork.  Remove 

from heat and set aside until cool enough to handle. 

Peel potatoes and cut into 3/4 inch chunks.  Place 

in large bowl.

-Add green onions and bratwurst to potatoes.

-In medium saucepan, combine vinegar, sugar,

mustard seed, salt and pepper to taste.  Bring to 

a boil.  Remove from heat and slowly pour in 

oil.  Continue to cook over heat another 2 minutes.

Remove from heat and let sit 5 minutes.

-Pour dressing over warm potatoes, toss and

season with salt and pepper.  Stir in parsley.

-Serves 6 - 8

German Cucumber Salad (Gurkensalat):

2 English cucumbers, peeled and thinly sliced

    (you may leave the peel on if you prefer)

1/2 cup sour cream

1 1/2 tsp. lemon juice

1 1/2 tsp. sugar

1 tsp. fresh dill, finely chopped

salt and pepper to taste

-Place cucumber slices into medium bowl.  Chill while 

making dressing.

-In separate bowl, mix sour cream, lemon juice, sugar and dill.  

Season with salt and pepper.

-Pour dressing over cucumber and mix.  Serve immediately.

-Serves 4 - 6

Tomato Salad (Tomatensalat):

4 large tomatoes

1 bunch green onions

1/2 small yellow onion, finely chopped

2 tab. balsamic vinegar

2 tab. orange juice

5 tab. olive oil

1 tsp. sugar

salt and pepper to taste

-Wash tomatoes and cut into wedges.  Cut green onions

diagonally into 1 inch pieces.

 

-Mix chopped yellow onion, vinegar, orange juice and oil.  Season 

with salt, pepper and sugar.
 

-Place tomatoes and green onions into bowl and pour dressing 

over and toss.
 

-Serves 6

 

To Assemble German Salad Supper:
 

On a large open platter, mound potato salad in the center

(it is the star of the meal!) Place 3 large lettuce cups 

around the edges of the potato salad to act as containers 

for the other salads.  In one, mound the tomato salad, in 

another the cucumber salad and in the third, the cole slaw.  

Garnish with dill sprigs and strips of fresh red pepper.  

Chill for about 20 minutes before serving.

"Honor Choir" Schnitzel

German Kuche
We are now heading north to cooler, pork friendly climes!  Whenever traveling
to Germanic countries after living in the porkly austere Middle East, we ordered
anything with pork....with pork on the side.....and pork for garnish!  Lured into
their dark, smoky interiors by heady, hypnotic aromas of schnitzel, wurst (sausages)
and potatoes, German gasthauses (guest houses) in the villages around Wurzburg,
became our family restaurants during our first U.S. Army assignment overseas.
Every cobble-stoned village hosted at least 2 or 3 gasthauses among the exposed
beam buildings and we quickly learned which ones served the crispest, tenderest,
most succulent Schnitzel Cordon Bleu (pork pounded thin, filled with hearty ham
and pungent Swiss cheese, breaded and pan fried).  One of our favorites, in the
village of Geibelstadt, always assured us that our meal was receiving devoted care
from the sound of pounding heard from the kitchen.  No fast food here but worth the
wait, the rhythmic tenderizing seasoned the beer-drinking music to perfection!
Our 1-year-old daughter provided entertainment to the baby-adoring locals who
danced about the room with her to German beer drinking music. To this day,
she can't help but tap her toe to a robust "Oom-Pah-Pah"!

Honor Choir Schnitzel
The following schnitzel is a version I created inspired by one sampled in Austria,
while there on a choir trip with high school students.  There are schnitzels
und schnitzels - Jager (with mushrooms), Kase (with cheese), Weiner (Vienese style),
Rahm (with cream) - and then in Israel, frozen schnitzels of broccoli, corn and
cauliflower varieties.  But this one is from Vienna where we stopped someone on the
street to ask where locals eat - no dummies we - and that suggested restaurant, on a
back street near the town center, is one to which we returned on subsequent visits.
Smoothered with bacon, onion and mushrooms in a rich, lip-smacking gravy played
duet with a baseball sized dumpling.  I prepared spaetzle to serve as the accompanying
starch.  These light, nutty, miniature dumplings have always been a family favorite
requested on birthdays by our German-born daughter -something in the water?

Honor Choir Schnitzel:
4 pork chops or steaks, without the bone
1 onion, thinly slivered
1 cup button mushrooms, halved
1/2 pound bacon, large diced, fried till crisp and drained
flour for dredging
2 cups panko bread crumbs
salt and pepper to taste
paprika
2 eggs mixed with 1 cup milk
5 tab. butter
2 tab. flour
2 cups beef consomme or demi-glace, or rich beef stock
1/3 cup red wine
1/3 cup cream at room temperature

-Pat meat dry.  Place between 2 pieces of waxed paper and pound with meat pounder or the edge of a plate until meat is about 1/4 inch thick.  Season both sides with salt, pepper and paprika to taste.

-Place flour, egg/milk mixture and bread crumbs, separately into
3 open dishes. Dip meat in flour, then egg/milk mixture and finally in bread crumbs, coating well.  Chill in refrigerator until ready to fry (up to 4 hours).

-In large saute pan, melt 2 tab. butter.  Add onions and saute until soft, about 5 minutes, stirring occasionally.  Add mushrooms and cook until mushrooms are soft.  Set aside.


-In medium saucepan, melt 3 tab. butter. Stir 2 tab. flour into melted butter with wire whip and cook over medium-high heat for about 2 minutes, until smooth and bubbly. Add consomme, and wine, mixing with whip and cook until thickened and bubbly. Remove from heat and pour cream onto the sauce. Let stand for 5 minutes and then mix until blended.
-Heat 1/2 inch vegetable oil in large saute pan, until a cube of bread dropped in the oil browns in 30 seconds.  Place breaded pork chops in oil and fry on each side for about 5 minutes, until golden.  Set to drain on paper towels.

-Stir onions, mushrooms and bacon into sauce.  Place schnitzels on serving platter and cover with sauce.  Garnish with chopped parsley.  Serve with spaetzle, potatoes, or rice. Serves 4 - 6

Doights de Fatma (Stuffed filo "fingers")

          Yes, they are long and thin, like fingers, but the name is more curious than descriptive and I still delight in saying it for the humorous effect. “Doights de Fatma” – fingers of Fatma (Some maintain she was the sister of the Propeht Mohammed, some say his aunt, some his daughter.) At any rate, they are “finger-lickin’ good”! 

          Traditionally, in Tunisia, malsouka wrappers are used but we can approximate the requisite crunch with buttered filo sheets. Filled with seasoned ground beef, cubed potatoes and parsley they are rolled spring-roll style then fried to a golden crisp.  Upon each bite, they delightfully crunch into flaky bits; a crunch like that created by stepping on a dried autumn leaf or biting potato chips. The sensation just makes you want tobite again! A squirt of fresh lemon juice brightens the mild parsley and garlic components and velvetizes the milkiness of the potatoes. Anisa, a wealthy adventurous Tunisian hostess, shared a lighter chicken version, the filling similar to the tajin recipe. Gruyere cheese adds a nutty sophistication to the flavors and is accented with the addition of lemon juice as well.

Doights de Fatma:

2 tab. olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb. lean ground beef

2 medium potatoes, cooked, peeled and diced

1/2 cups minced parsley

salt and pepper to taste

2 eggs, lightly beaten

2 dozen lumpia/malsouka wrappers or filo pastry sheets 

Oil for frying

-In large saute pan, heat 2 tab. olive oil over medium heat.  Add onion and saute for 5 minutes until onions are soft.  Add ground beef and garlic,and saute until meat is browned.  

-Remove from heat and season with salt and pepper 

and stir in potatoes, parsley and eggs.

-If using filo pastry, melt 1/2 cup butter. Place 2 sheets of filo on a dry working surface.  Brush with melted butter.  Place 1/3 cup beef mixture on the short end of pastry sheets and press filling to 3 inches in length. Roll one time, encasing filling.  Fold 1 inch of edges on each edge over filling then continue rolling tightly to create a spring roll shape.  Rolls should be about 1 - 1&1/2 inch in diameter.  Set aside, seam side down.

-If using lumpia/malsouka wrappers, place wrapper

at a time on dry work surface.  Place 1/3 cup filling 

along one edge of pastry.  Roll tightly as described 

above.  Brush edge of pastry with water and set 

doights aside.  Fry as described above. (You do not 

need to use butter with these wrappers.)

-Heat 2 inches of oil in frying pan until hot (a bread 

cube should brown within 30 seconds)and place 

doights seam side down in oil. Fry over medium-high heat, turning until rolls are golden on all sides.  Pull rolls from grease with tongs and allow extra oil to drip back into the pan.  Set on paper towels to drain and cool slightly.

-Serve warm with fresh lemon wedges. 

Anissa's Chicken Doights de Fatma

2 cups shredded cooked chicken  

2 cloves garlic, minced

1 large onion, finely chopped

2 eggs

1 cup shredded Swiss or Gruyere cheese

1 cup cubed cooked potato

1/2 cup chopped parsley

salt and pepper to taste

1/2 cup butter

2 dozen lumpia/malsouka wrappers of filo pastry

-Saute onion and garlic in 2 tab. oil until transparent.  Stir in chicken.  Beat egg and add to chicken mixture. Cook and scramble over medium heat until egg is lightly cooked.  Cool mixture.  Stir in salt and pepper, cheese potato and parsley.  

-If using filo pastry, melt 1/2 cup butter. Place 2 

sheets of filo on a dry working surface.  Brush with

melted butter.  Place 1/3 cup chicken mixture on the

short end of pastry sheets and press to about 3 inches in length.  Roll one time, encasing filling.  Fold 1 inch of edges on each side over filling then continue rolling tightly to create a spring roll shape.  Rolls should be about 1 - 1 1/2 inch in diameter.  Set aside, seam side down.

-Heat 2 inches of oil in frying pan until hot (a bread 

cube should brown within 30 seconds) and place 

doights seam side down in oil. Fry over medium-high heat, turning until rolls are golden on all sides.  Pull rolls from grease with tongs and allow extra oil to drip back into the pan.  Set on paper towels.

-Serve warm with fresh lemon wedges. 

North African Chicken Ragout

Chicken Ragout

         Not to be outdone by the far reaching tentacles of British Imperialism, the French dabbled in the fertile soils of North Africa a century ago and upon withdrawing it’s cultivating hand, left behind patisseries, baguettes and ragouts which Tunisians decided were impositions they would happily embrace.  In order to de-colonize and adapt those frou-frou flavors, rustify the subtle tomato with a robust and piquant character, more in culinary stride with the earthy Berber tradition, tabil and harissa jumped into the mix and “Voila” or (in Arabic) – it became a mélange of flavors, not unlike the local dialect itself, where the reply to "Bonjour" became "Bonjouraine" - roughly meaning "hello back at you" - an Arabic construction.  

       Ragout, from the French "to revive the taste", does just that.  Recipes are many and varied, generally implying meat cooked in a thick, well-seasoned sauce.  Ragout Aux Poulet et Petits Pois is a simple, hearty dish, the piquant local spices tickling the tomato sauce to where you want to sop every last swipe from the bottom of the bowl with your French baquette. Peas sweeten the sauce of flavors so rich you almost want to swim along with them in the dish!  

Ragout Aux Poulet Et Petits Pois
1/3 cup olive oil
2 medium onions, slivered
2 cloves garlic, minced
1 whole chicken, skinned and cut into pieces
         (chicken on the bone makes sauce more flavorful)
1 tsp. pepper
1 tab. salt
1 1/2 tab. tabil (see bottom of blog for recipe)
         (or 1 tab. ground coriander, 1 tsp. ground caraway,
           and 1 tsp. ground cumin)
2 green peppers, cored, seeded and cut into 1/2 inch slivers
         (mild or hot depending on individual preference)
1/2 cup tomato paste
1 tsp. sugar
1 tab. harissa (more if you like it hot)
1 1/2 cups water
1 1/2 cups chicken broth or stock
dash of cayenne pepper
1 1/2 cups fresh or frozen peas
1 cup finely minced flat-leaf parsley

-Saute chicken pieces in large saucepan in oil, with onion, salt and  pepper until chicken is browned on all sides and onion is soft.  Add garlic, tabil (or coriander and cumin), harissa, water, chicken broth, cayenne pepper, and sugar.  Cook ragout uncovered over medium-low heat for 30 - 45 minutes until chicken is tender.  Stir occasionally.  Add peas and green pepper and simmer an additional 10 minutes.  Toss in parsley last 5 minutes of cooking time. Serve in large open soup bowls with crusty French bread.  Serves 6 - 8.

Tunisian Almond Phyllo "Snake"

Almond Phyllo Snake

If Amal knew how to make filo pastry, she never showed me how. I suspect
the truth is that her mother had never made it and that with the coming of
mechanization, even her grandmother dropped her rolling pin, dusted off her
hands and raised them to heaven with exclamations of "Il hum-dil-allah"! (Praise God). Can you imagine rolling and stretching a dough of flour and water to the prescribed 1/32 of an inch thickness, let alone the counter space required? 

So this is one pastry we don't make just like grandma did, although you too, can become adept at reaching for the boxes of frozen filo in the back of the grocery store freezer section to select the perfect one (the boxes in the front tend to be older and somewhat dried out). Melted butter is filo pastry's "partner in the
sublime" and accounts for the buttery, golden crunch of the final product!


Finicky Fillo:
(secrets I have discovered about the pastry in our long association, beginning with the meat filled rolls prepared for my wedding!)

*Be sure phyllo is completely thawed before using. It may be kept in the fridge up to a week or in the freezer for up to 3 months.

*Don't work with phyllo when you are in a hurry with 5 minutes to spare have a grumpy toddler pulling on your leg or workmen are drilling in your basement. Though not difficult the separation of the paper thin layers can be tedious and a calm spirit tends to a neater result!
*Unroll phyllo and lay the stack of pastry sheets flat on work surface. Keep stack loosely covered with plastic wrap to prevent drying out as you work with the individual sheets.
*Brush all exposed surfaces of the pastry with melted butter, including tops, bottoms and sides of shaped and completed dish. Though margarine can be used and some recipes opt for olive oil or cooking spray, please don't use anything but butter - and certainly don't offer me any if made with anything else - a persnickety cook indeed!
*Score pastry before baking if served in pieces with a sharp, serrated knife,
then cut again through the scorings after baking. (The almond snake is
an exception - do not score before baking.)

*Alas, you will not have success freezing phyllo dishes after they have been baked...they lose their crunch and morph into a heavy, soggy version of their former glorious selves. However, some dishes do well if frozen before baking, such as baklawa. It can be prepared, thoroughly brushed with butter and covered with foil. Uncover and set out for 20 - 30 minutes and bake as directed. Filo dishes are best stored at room temperature only lightly covered with foil. No airtight containers or plastic bags or there goes the crunch!

Almond Filo Snake

1 cup ground almonds (in food processor)

1/2 cup sliced almonds, toasted

1 1/2 cups powdered sugar

1 egg, separated

2 tsp. finely grated lemon rind

1 tsp. almond extract

1/2 cup melted butter

24 sheets phyllo pastry

Pinch of ground cinnamon

Powdered sugar to dust

-Preheat the oven to 350 degrees.  Lightly grease an 8-inch round pan.

-Place the ground almonds in a bowl with the powdered sugar.  Put the egg white in a bowl and lightly beat with a fork.  Add to the almonds with the lemon rind, and extract.  Mix well.

-Remove 2 sheets of  phyllo and cover the rest with plastic wrap to prevent it drying out.  Brush the phyllo sheets with butter, then cover with 2 more sheets and butter, repeat one more time with 2 more sheets of phyllo, using a total of 6 sheets.  Spread 1/4 of almond mixture along the length of the buttered pastry and roll up to enclose the filling.  Form into a coil and set the coil in the center of the pan.  Make 3 more snakes and use butter to join to the other rolls and continue shaping to make a large coil.

-Add the cinnamon to the egg yolk and brush over the snake.  Bake for 30 minutes.  Let cool for 10 minutes then dust with powdered sugar, sprinkle with toasted sliced almonds and serve cut in wedges.  

(The snake will keep for up to 3 days but should not be refrigerated.)

Tunisian Salad

Tunisian Salad

     My mother said Sabiha, our "bonne", watered down the dish-detergent, my mother-in-law said she stole her mumu, my husband said please don’t let her cook, but I did anyway, one night each week. The dishes were always interesting – cous-cous sewn up in sheep stomach for example, and often delicious – Tajin Malsouka (see the recipe on this blog) a more appetizing example.  

      Among the less exotic, entrail-entailed, was Tunisian Salad, which my mother in-law as well as husband grudgingly noted as one of Sabiha’s talents, and forgave her her thievery.  Most often, a dish prepared from emerald green peppers, meaty tomatoes, onion and garlic (never dried but purchased fresh on the stock with soft purplish skins), the addition of olives, tuna and boiled eggs, elevate this salad to a meal. French baquette is the utensil used to sop up the salad and to this day I must eat salad dressed with vinaigrette with crusty French bread. When the basic ingredients didn’t volunteer themselves in the kitchen, Sabiha scoured the flower garden for leaves that spoke to her of digestion.  Though hesitant and wondering if she had any axes to grind with me, I found that the UFV was delicious.  

      I have searched the gardens of my various homes in the years since, for the same leaf but I thought it must be a uniquely Tunisian citizen.  In my current home however, I discovered it one day growing happily and abundantly among my potted plants - purslane - considered a weed in the U.S. it is commonly used in other cuisines - including mine, now that I know where to find it!  It is mildly peppery and salty, a flavor akin to spinach and just what Tunisian Salad requires.

 

      In Tunis, I quickly learned the words for survival at the produce stand from my husband the linguist, chief among them “piquant”  for hot and "doux' for mild.  The boxes of emerald jewel peppers all looked the same to me, varying only in shape and the vegetable merchants, hoping the Americans would shop another day, kept their axes unground if they had any, by directing me to the milder varieties.  Sabiha taught me to roast veggies on the flame of the gas burner and peel the scorched skins to create Salata Mechouia,  first cousin to Salata Tunsia. The smokiness of the roasted vegetables velvetized with olive oil and lemon juice became my favorite but I was always happy to be in control of how much "piquant" pepper was used!

Salata Tunsia  (Tunisian Salad)  
4 large roma or plum tomatoes, chopped
2 large sweet green peppers, chopped
1 small hot green pepper, finely chopped
1/2 medium yellow onion, finely chopped
3 cloves garlic, minced
2 eggs, hard-boiled and quartered lengthwise
1 tab. tabil (see recipe http://www.foodandwine.com/recipes/tabil-spice-mix)
1/3 cup olive oil
1 1/2 tsp. salt
freshly ground black pepper
2 tab. fresh lemon juice
1 can light chunk tuna or albacore, drained
10 - 15 mediteranean type olives
Romaine lettuce leaves

-In medium bowl, combine tomatoes, peppers, onion and garlic.  Sprinkle lightly with salt and allow to sit for 15 minutes.  Drain excess liquid from vegetables.  In a small bowl, mix tabil, olive oil, lemon juice and salt and pepper.  Pour over vegetables and toss.  Chill for 30 minutes.  On a serving platter, arrange romaine lettuce leaves.  Mound vegetable mixture on the leaves, then top with tuna chunks.  Arrange eggs and olives around edges.  Drizzle with additional olive oil and sprinkle with paprika or sumac.  Serve with a fresh, crusty baguette.  Serves 4 - 6.  

Tajin Malsouka (Tunisian Quiche)

Tajin Malsouka  

        Proud to share my Tunisian culinary triumph with my mentors, I proclaimed one day that I had made tajin but I had not used the prescribed parsley, as “the cupboard was bare”. I was told in no uncertain terms, that I had not made “Tajin” – an important lesson in my tutorial. Parsley is not simply an accent. It is a star ingredient! In repentance of my err, I have not neglected parsley since, being grateful that I can employ the busy fingers of my children in picking the leaves form the bitter stems – my “Parsley Pickers” extraordinaire.

       Akin to the Moroccan version in name only, Tunisian Tajin more accurately resembles a quiche of potatoes, chicken, swiss cheese….and oh, parsley! Americans use bread, Mexicans the tortilla, Asians the eggroll wrapper, to encase whatever lovelies are in want of a blanket. Tunisians use malsouka, a paper thin water/flour pastry, similar to a crepe, most notably used in the national pastry brik – another day, another entry. Malsouka sheets provide a delicate, crunchy casing for meat, fish, and vegetables as well as sweet, nutty fillings.

Tajin Malsouka

2 cups shredded cooked chicken  

1 cup shredded Swiss cheese

2 cloves garlic, minced                    

1 cup cubed cooked potato

1 large onion, chopped                    

½ cup chopped parsley

2 eggs                                                   

2 dozen lumpia/malsouka wrappers or filo pastry

½ cup butter                                         

salt and pepper to taste

-Saute onion and garlic in 2 tab. oil until transparent.  Stir in chicken.  Beat  eggs and add to chicken mixture. Cook and scramble over medium heat until egg is cooked.  Cool mixture.  Stir in salt and pepper, cheese, potato and parsley.  Salt and pepper to taste.

-If using filo pastry, melt butter.  Place 2 sheets of filo on a buttered pizza pan and brush with melted butter.  Place another 2 sheets on top in a pinwheel effect and brush with butter.  Continue brushing and layering until you have used 8 sheets.  Place the chicken mixture on top. 

-Fold the overlapping filo over the top of the filling.  Place 2 sheets of filo over the top and brush with butter.  Continue to layer buttered filo over the top in the same pinwheel effect until you have used 8 sheets.  Tuck the overhanging edges under the pie to form a neat round parcel.  Brush well with the remaining butter. 

 

- (If using lumpia or malsouka wrappers, place 1 wrapper at a time in bottom of  buttered 10 inch pie plate.  Butter and continue layering wrappers until 6 sheets are layered.  Mound filling in center of layered pastry.  Cover the top with 6 more wrappers, buttering each one.  Tuck the edges in around the edges of the pie.)

-Bake the pie for 40-45 minutes until golden.  Let sit 10 minutes before cutting into pie shaped or square pieces.  Serve warm or at room temperature with lemon wedges.