Introducing My Kitchen Witch, the blog of Debi, an American based in Athens. Delicious recipes!
The first element to consider in any Greek pie is the pastry – in this case, homemade phyllo pastry. It is often refered to as horiatiko phyllo, village phyllo, and is generally thicker than the machine-made store bought stuff. Pie fillings vary, but a popular one is based on seasonal greens. Here – as an example – I’ve made little pies (pitakia) with tsigarista, a winter dish of sautéed wild greens. It really doesn’t matter what you fill your little pies with, this post is primarily about the homemade phyllo!
When making Phyllo for a sweet pie, a teaspoon or two of sugar is added with the flour.
- 1kg flour
- pinch salt
- 30ml red wine vinegar
- 60ml olive oil
- Up to 500ml water
Place the flour and salt in a large bowl. Make a well in the centre and add the vinegar and oil…
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