INGREDIENTS:
1 piece of pork (fillet, about 800 gr.)
2 tablespoons of olive oil
1 clove of garlic, finely grated
1 onion finely grated
1 spoon of mustard
1 teaspoon cumin (not the same as cumin)
½ teaspoon pimento (clove pepper)
1 teaspoon of allspice
1/3 cup dry white wine
Salt, Pepper
PREPARATION:
cut the fillet with a knife in several places and beat well to soften and expand. Next, cut it into thin slices. If you find it difficult to slice the meat, ask your butcher to do it for you. Put the meat in a bowl, add olive oil, garlic, onion, mustard, cumin, allspice, allspice, oregano, wine, salt and pepper. Mix well, cover the bowl with plastic wrap and leave for 2-3 hours to absorb the aromas. The mentioned marinade is considered basic, and you can enrich the aroma by adding 1 tablespoon of honey, a little rosemary or thyme if desired. Heat the oven to 180°C. Arrange the marinated meat in a pan and bake in the preheated oven for about 30 minutes. Then turn the meat over and continue roasting for another 10-15 minutes until golden brown. While the meat is still warm, cut it into thin pieces, add onions, tomatoes, parsley or tzatziki as desired. Wrap in a pie. There are ready-made Greek pies on sale. If you don’t like them, you can use a tortilla or a Cypriot pie.
If you are a housewife who likes to knead, the Greek pie is prepared using the following ingredients: dry yeast, a little sugar, a little salt, olive oil, lukewarm water and strong wheat flour. The procedure is the same as when kneading bread, except that the dough is stretched thinly. They are baked without oil in a non-stick Teflon pan.
Greek gyros with fries and all the spreads has about 600 calories. Just the pie – depending on the preparation and the amount of oil, it itself has about 200-300 calories.
