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!
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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Appétissant ! I wonder why there is vinegar in the phyllo. Do you know why?
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No idea. Probably helps to make it more crisp? Perhaps Debi knows…
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I love Greek pastries. My favourites are called Kataifi. Delicious rolled pastry with a tasty filling. Yum!
Best wishes, Pete.
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Oh my those look dangerous! I’d probably eat way more than I should. 🙂
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They look delicious!
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Will have to give it a go !
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