Horiatiko Phyllo

Introducing My Kitchen Witch, the blog of Debi, an American based in Athens. Delicious recipes!

My Kitchen Witch

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!

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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