Meatloaf in puff pastry lid

A different approach to meatloaf or a scrumptious pie? Call it anyway you like but one thing is for certain: once you put it on the table none will be left to tell its story! You can use meatloaf leftovers, however if you make it from the beginning the puff pastry will suck up all the delicious meat juices! 

Ingredients

• 600g minced beef
• 400g minced pork
• 1 teacup of dried bread crumbs
• 2 large onions, grated
• 2 carrots, grated
• 2 eggs
• 2 cloves of garlic, crushed
• 2 tablespoons of parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teacup of grated tomatoes or tomato juice
• salt
• freshly ground pepper
• 2 sheets of ready made puff pastry
• 1 beaten egg to brush the pastry

Method

Mix the two kinds of minced meat and the dried bread crumbs in a bowl. Grate the onion over the minced meat so that its juices infuse it and then add it in. Add the eggs, garlic, parsley, thyme, carrots, tomato, salt and pepper. Mix everything very well until fluffy. Divide the mixture in 2 equal parts and shape each into a loaf. Wrap the loaves separately in greaseproof paper and roast them for 1h at 190ºC. Leave to cool completely. Roll the puff pastry sheets out. Place each loaf on a sheet and carefully roll the pastry over to cover the loaf completely. Brush the seams with the beaten egg mix to seal them and then brush the rest of the pastry. Bake at 220ºC for 35-40 minutes until the pastry rises and turns golden brown. Cut it in slices and serve it garnished with a green salad or serve it cold as a snack.

portions 6

Preparation Time 70 minutes

Baking time 40 minutes

Source: www.argiro.com.gr

Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Christmas Meat Pie with Baked Pastry Chips

Give your Christmas diner a sense of opulence by offering this exquisite pie as first course.

Ingredients

• 1 egg, preferably organic
• 1/2 teacup of extra virgin olive oil
• 1 tablespoon vinegar
• 1 teacup of lukewarm water
• (quantity depends on the consistency of the mixture) plain flour
• 1 teaspoon salt
• For the filling
• 1½k lamb
• 4 red onions, whole
• 1 teaspoon sweet paprika
• salt
• freshly ground pepper

Method

Rinse the meat well. Boil the meat along with the onions until it becomes tender. Remove the onions with the help of a slotted spoon and place them in a bowl (they must be really well cooked). Drain the meat and dice it into bite-sized portions. Set aside to cool.
For the pastry:  Place all the ingredients in a large bowl, knead until you have a smooth dough and leave it aside to rest for a while. Divide the dough into 4 equal parts and roll each out to a sheet. Bake the 4 pastry sheets for 10 minutes, at 200ºC. When they are cool, break them into large chips inside a large, oil coated baking pan. Scatter the meat and the onions over the baked chips. Whisk the egg with some of the meat stock, season with salt and pepper and pour it over the pie.
Add as much meat stock as you need to cover the pastry chips (add some kefalotiri cheese, if you like) and bake the pie at 180ºC, for approximately 1h.

Courtesy of Mrs Anghela Vassiliou from Arta
 
Source: argiro.com.gr

Mpourekakia

Summary
Minced meat stuffed in a fyllo pastry.

Ingredients

• 1 lb of ground beef
• a little, unsalted butter
• 1 cup of feta cheese, grated
• 2 eggs, beaten
• 1 package fyllo pastry
• 2 tablespoons of liquor (Marsala)
• 1/2 teaspoon of nutmeg
• 1/4 cup of olive oil
• 1 medium, white onion, grated
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 tablespoons of tomato (paste)
• 2 cups of water

Directions

• In a saucepan add oil & saute onion.
• Add mince and brown.  
• Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs, stir, put aside. 
• Remove fyllo pastry from package and cut down lengthwise.  
• Keep covered with a moist tea towel.
• Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.  
• At bottom, place a spoonful of mixture. 
• Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.  
• You go right, right, bring that point to the left side and left again and so on until you reach the top. 
• Brush top of triangle with melted butter and place on baking greased baking tray,  
• Bake in 200 degree oven until golden brown. 
• These triangles can be frozen uncooked.  
• When cooking from frozen stage don't defrost first. 
• Sometimes you may have to flip them over in the oven.  

Source: EatGreekTonight

Tyropites

Summary
Hot cheese pastries. (A variation of Tyropita)

Ingredients

• 7/8 cup of feta cheese
• 1/2 cup of cottage cheese
• 2 eggs, beaten
• 1/2 package of fyllo, approx. 8 sheets
• 3 1/2 oz of olive oil
• 3 tablespoons of parsley, fresh, flat leaved, chopped
• 1 pinch of pepper

 Directions

• Crumble feta cheese into a bowl.  
• Add cottage cheese, parsley and eggs and beat together with fork until well blended. 
• Season with pepper.
• Cut fyllo pastry down the longest length into 7cm/2 3/4 in strips.  
• Take 1 strip and cover other strips with damp tea towel. 
• Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.  
• Fold over the corner with the filling so it meets long side edge and forms a triangle. 
• Continue folding the filling up and over from side to side to form a neat triangle.  
• Place on an oiled baking tray and brush with oil. 
• Continue with the rest of the fyllo pastry and mixture is used.  
• Bake in preheated oven 190 degrees C/375 degrees F /Gas mark 5 for 15 minutes until golden brown. 

Source: EatGreekTonight

Tyropita

Summary
A delicious, cheese filled pastry.
Servings: 6

Ingredients

• 3 tablespoons of usalted butter
• 1lb of feta cheese
• 1/4 lb of kefalograviera cheese, grounded
• 1 pinch of dill, diced
• 4 eggs, beaten
• 1 lb of fyllo
• 1 small margarine
• 1 cup of milk
• 1 pinch of pepper

Directions

• Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. 
• Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick).  
• Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. 
• Bake in medium oven for about 1 hr.  

Source: EatGreekTonight

Spanakopita (Spinach pie)

Summary
Spinach pie
Servings: 6

Ingredients

• 1 lb of feta cheese
• 1 bunch of dill, diced
• 2 eggs
• 1 lb fyllo pastry
• 1 leek, finely choped
• 1 1/2 cup of olive oil
• 1 pinch of pepper
• 1 pinch of salt
• 2/3 lbs of scallions, sliced
• 2 lbs of spinach

Directions

• Clean and boil the spinach lightly.  
• Strain it well and chop it. 
• Brown the green onions and the leek lightly in a pot using half the olive oil . 
• Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.  
• Oil a pan and spread half the sheets of fyllo sheets. 
• Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.  
• Oil the top and bake in medium oven for about 1 hr. 

Source: www.eatgreektonight.com

Kreatopita [ Meatpie ]

Ingredients

•     1 cup grated parmezan
•     1 Cup olive oil
•     Chopped parsley
•     1/2 cup of bread crumbs
•     3 beaten eggs
•     1/3 Kg [3/4 lb] Pastry Sheet
•     1/2 cup butter
•     pepper
•     1 kg [2 lbs] minced meat
•     salt
•     2 chopped onions

Directions

Steps :

1. Saute minced meat and onions in a frying pan with butter.
2. Remove frying pan from heat.
3. Add beaten eggs and mix.
4. Add grated parmezan and mix.
5. Add parsley and mix.
6. Add bread crumbs and mix.
7. Add salt and pepper and mix.
8. Line a baking pan with 5 pastry sheets (allowing them to fold over the sides) and brush them with olive oil.
9. Spread the meat filling over them evenly.
10. Cover the mix with another 5 pastry sheets.
11. Fold the edges neatly (where the bottom pastry was folded over the pan) sealing the mix between the 2 layers of pastry sheets.
12. Use a knife to score the top layer with lines spaced at about 9cm (3.5 inches).
13. Brush the top pastry layer with olive oil.
14. use your hand to sprinkle a little bit of water over the top pastry layer.
15. Place in preheated oven and bake for aproximately 1 hour in moderate heat (depending on your oven this may take less or more time).

Source: Greekrecipes.gr

Tiropita [ Cheese Pie ]

Ingredients

•     Nutmeg (Moshokarido)
•     3 Eggs
•     1 cup Butter (melted)
•     2 cups fresh Milk
•     1 cup grated gruere Cheese
•     7 tablespoons butter
•     3 Eggs
•     600gr (1.3 lb) Feta Cheese
•     8 tablespoons Flour
•     350gr (3/4 lb) Phyllo (pastry sheets)

Directions

1. Melt butter in saucepan over a low heat.
2. Add floor in the pan and stir with a spoon till mix is smooth.
3. Add milk in intervals and keep stirring the mix.
4. Add a little salt and a pinch of nutmeg, while continuing to stir.
5. Simmer until the mixture thickens (but dont overcook - shouldnt normally be moe than 5 minutes).
6. Beat 3 eggs in bowl.
6.1 In another bowl, crumble and squash the feta cheese with a fork or spoon.
7. Add the grated cheese to the bowl with the feta and pour in the beaten eggs, stiring them well.
8. Add the sauce we created at step 5. to the feta mix and stir well.
9. Grease a medium baking pan and place half of the pastry sheets in it (Allow the sheets to fold over the edges of the pan).
10. Spread some butter to each sheet.
11. Pour the cheese mix over the layer of pastry sheets.
12. Cover with the rest of the pastry sheets and brush the upper layer with some more butter.
13. Use a knife to create some incisions on the top pastry layer (do 3 diagonal incisions).
14. Preheat oven to medium heat and bake for 50 minutes, or untill the upper pastry layer turns golden.
15. Cut the pie in the desired ammount of pieces and serve. (Best served hot). 

Source: Greekrecipes.gr

Spanakopita [ Spinach Pie ]

Ingredients

•     Olive Oil
•     350gm (.75 lbs) Feta Cheese
•     2 Eggs
•     Parsley (Maindanos)
•     5 Leeks (Prasa)
•     Dill (Anithos)
•     750gr (1.5 lb) Phyllo (pastry sheets)
•     Salt
•     1.5Kg [3.4 lbs] Raw Spinach
•     Pepper

Directions

1. Place the spinach in a large bowl and wash it well.
2. Chop spinach into smaller pieces.
3. Squeeze spinach well to drain most fluids.
4. Add 4 tablespoons of olive oil into the bowl and mix with hands.
5. Use a knife or fork to crumble the feta cheese into very small pieces.
6. Add the feta cheese to the spinach in the bowl.
7. Add the 2 eggs and mix with hands.
8. Add a bit of choped parsley, chopped dill and mix with hands.
9. Add salt (This is not simply to season it - so try not to skip this).
10. Add pepper to taste.
11. Grease a baking pan with butter.
12. Add pastry sheets.
13. Take a buttered baking pan and line it with half the pastry sheets, allowing them to fold over the edges.
14. Brush the pastry sheets with olive oil.
15. Pour the spinach mix in the baking pan and spread it evenly over the pastry sheets.
16. Cover with the remaining pastry sheets and brush the top layer with some olive oil.
17. Make 3 diagonal incisions with a knife on the top outer layer of pastry.
18. Sprinkle some a little hot water with your hand over it.
19. Put in medium heat, preheated oven and bake for aproximatiley 50 minutes.

Note: Can be server either hot or cold.

Source: Greekrecipes.gr

Kremidopita [ Onion Pie ]

Ingredients

•     6 fresh onions
•     300gr (.65 lb) feta cheese
•     2 dried onions
•     3 eggs
•     1 cup olive oil
•     400gr (.9 lb) phylo pastry
•     Dill
•     Pepper

Directions

1.Chop onions (both fresh and dry) into small pieces.
2.Beat eggs in a bowl and add the chopped onions, some chopped dill, a pinch of ground pepper and 1 cup olive oil.
3.In a separate bowl crumble the feta cheese to small pieces, add it in the other bowl and mix all the ingredients together.
4.Grease a baking pan with some olive oil and add a layer of phylo pastry on the bottom (half your pastry sheets), allowing the sheets to fold over the edges of the pan.
5.Use a brush, oil the pastry sheets you just added in the baking pan.
6.Pour the mixture on top of the pastry sheet layer and spread it out evenly.
7.Place the rest of the pastry sheets over the mixture and fold together the edges of the bottom layer that folded over the edge of the pan along with the top pastry layer.
8.Use the brush again to oil the top layer of pastry sheets and then make a few diagonal incisions on the top layer with a knife.
9.Bake in a preheated oven at 180C (350F) for about 1 hour or until the top pastry layer is golden brown.
10.Serve hot.

Source: Greekrecipes.gr

Hortopita [ Vegetable Pie ]

Ingredients

•     1.25kg (2.75 lb) wild green vegetables (horta)
•     4 fresh onions
•     1.5 cup oil
•     350gr (.75 lb) grated feta cheese
•     350gr (.75 lb) Phylo Pastry
•     Parsley
•     Dill
•     Salt

Directions

1. Wash and chop the vegetables.
2. Pour salt over the vegetables and squize them dry.
3. Add chopped vegetables in a bowl and add 1 cup olive oil, chopped dill, chopped parsley, chopped onions and grated feta cheese. Mix all together well.
4. Grease a baking pan with some olive oil and lay a double layer of phylo pastry on the bottom.
5. Use brush to oil the phylo pastry.
6. Add the mixture, spreading it out evenly.
7. Lay the rest of the phylo pastry over the mixture and bake in oven at 150C (300 F) for an hour.

Source: Greekrecipes.gr

Spanakopita II [ Spinach Pie II ]

Ingredients

•     5 leaks
•     4-5 eggs
•     2 kg [4.4 lb] fresh spinach
•     1/2 kg [1 lb] feta cheese
•     1/2 kg [1 lb] spring onions
•     Puff pastry or phyllo pastry
•     1 cup dill
•     1/4 cup rice
•     1 cup olive oil
•     1 cube beef stock

Directions

1. Clean and wash the spinach. Sprinkle with salt and let it lay to remove as much water as possible.
2. Cut the onions, leaks and dill and set aside.
3. In a large pot cook the onion in the oil. When the onions are pale and translucent add the spinach and leaks to the pot and simmer stirring constantly until the spinach is wilted.
4. Add the dill. Add the rice. Season with salt and pepper and cook for a little longer.
5. Add the feta cheese and the eggs and mix well.
6. Arrange the puff pastry or phyllo pastry in an oiled baking pan and pour in the spinach mixture.
7. Cover with the remaining pastry sheets.
8. Butter a baking pan and pour in the mixture.
9. Bake in a moderate oven 180C [350 F] for about 30 minutes.

Source: Greekrecipes.gr

Prassopita [ Leek Pie ]

Ingredients

•     1/2 cup milk
•     150gr (0.3 lb) grated feta cheese
•     100gr (0.2 lb) grated gouda cheese
•     1kg (2 lb) leeks
•     3 eggs
•     Olive oil
•     Parsley
•     Phylo Pastry

Directions

1. Cut the green end of the leeks
2. Chope leeks to small pieces using a blender and then wash them well.
3. Add chopped leeks in a bowl and add 3 beaten eggs, 1/2 cup of milk and some chopped parsley.
4. Mix the ingredients in the bowl well with your hands.
5. Grease a baking pan with some oil and add a double layer of phylo pastry in the bottom.
6. Using a brush oil the bottom layer of phylo with some olive oil.
7. Pour the mix over the pastry layer and spread it out evenly over the baking pan.
8. Cover the mix with layer of pastry sheets and brush the top layer with some olive oil.
9. Make a few diagonal incisions on the top layer of pastry using a knife.
10. Place baking pan in a preheated oven and bake for about an hour at a heat of 180c (350 F).
11. Cut to pieces and serve hot.

Source: Greekrecipes.gr

Pasta Pie [Makaronopita]

Ingredients

•     Pepper
•     4 eggs
•     Salt
•     250ml (0.270 quarts) milk
•     Olive oil
•     Vinegar
•     500g (1lb) hard flour
•     butter
•     1 pack of no.10 pasta
•     500g (1lb) Feta Cheese

Directions

1. In a large bowl mix the flour with 2 tablespoons of olive oil, 1 tablespoon vinegar and 1 tablespoon of salt. Add enough water to mix the ingredients into a dough.
2. once the dough is ready separate it into 2 portions. Place each portion in a bowl and cover each with a towel. Set them aside for about 60 minutes (room temperature).
3. melt about 100g of butter and mix it in a bowl with 100g of olive oil.
4. Once the 60 minutes have passed take one of the dough portions and lay out flat and as thin as possible. Use a pastry brush and brush the dough with the butter and olive oil mixture. Make a ball out of the greased dough and wrap it in some cling film. Repeat the same procedure for the second portion of the dough and then place both in the refrigerator for another 60 minutes.
5. In the meantime boil the pasta according to the time frame specified on the package. While the pasta is boiling, crumble the feta cheese, beat 4 eggs in a bowl and then add 250ml milk and the feta cheese in the bowl. Stir the ingredients in the bowl together and add some salt and pepper.
6. Drain the past and then return it to the pan along with 100g of butter.
7. Pour the egg and cheese mix in the pan with the past and mix together.
8. Remove the dough portions from the refrigerator (after 60 minutes) and layout one of the portions on the bottom of a slightly greased (at least 5cm deep) baking pan, allowing for the pastry to cover the sides of the pan as well.
9. Pour the pasta mix inside over the laid out pastry in the baking pan and then cover it with the remaining dough (after you roll it out) allowing the dough to slightly go over the edge of the pan.
10. Slightly brush the top portion of the dough with some butter/olive oil mix.
11. Bake in a preheated oven for aprox. 60minutes at 180c [350F].

Source: Greekrecipes.gr

Bourekakia [ Cheese Cakes ]

Ingredients

•     1 fresh onion
•     1 cup bechamel sauce
•     1 egg, beaten
•     2 tablespoons butter
•     1 tablespoon chopped parsley
•     250gr (1/2 lb) Fetta Cheese
•     Salt
•     6 pastry sheets
•     Pepper

Directions

Steps:

1.   Crush Feta cheese to a paste.
2.   Add feta past in a bowl.
3.   Add 1 beaten egg and 1 tablespoon of chopped parsley to the bowl and blend well.
4.   Chop onion to small pieces and add to the bowl, mixing well.
5.   Preheat oven to to about 220C (450F).
6.   Roll pastry sheets on a flat area and cut each in strips of about 4cm (1.5 inches).
7.   Brush each strip with some olive oil.
8.   Cover strips with a towel.
9.   Brush baking sheet with a little olive oil and place it on a baking pan.
10. Place 1 teaspoon of cheese filling at the end of each pastry strip and fold the pastry diagοnally over the filling, folding each side alternatively to form a triangular form.

11. Place each 'bourekaki' on it, allowing some space between them.
12. Brush each 'bourekaki' with a little olive oil.
13. Bake in oven until the 'bourekakia' are golden crispy( about 15minutes).

Source: Greekrecipes.gr

Greek Makaronopita (Pasta Pie)

This pie is a speciality of the  Agrinio  region, which is towards the north west of the Greek mainland. The pasta that is used is the same as that used for Pastichio. Here, this is No.10, but if in doubt, it's the long, thick pasta with a hole along the centre.

A word of thanks here to our good friend Nitsa Daniil, from Agrinio, who kindly shared the recipe with us! 

Ingredients

For the pastry
500g hard flour
1 ½ tbsp olive oil
1 tsp salt
1 tbsp vinegar
100g melted butter & 100g olive oil mixed together (to brush on the pastry)
Enough water to make your dough.

For the filling
1 packet pasta for pastichio (this is usually no.10)
500g hard feta cheese
5 eggs
300 ml milk
100g butter
Salt & pepper to taste


Preparation

Make a dough with the pastry ingredients (apart from the butter/oil mixture).

Split the dough into 2 balls – the one slightly larger then the other.

Cover them in cling film and set aside for 1 hour at room temperature, to rest.

After the 1 hour, roll out one of the balls very thinly and then brush it with the butter/oil mixture. Fold once and brush again. Fold again and brush and keep doing this until the dough is approx. 20cm by 20cm.

Repeat for the other ball of dough.

Wrap them both in cling film and place in the fridge for 1 hour.

While the dough is in the fridge, you can prepare the filling. Boil the pasta in plenty of salted water.

Lightly beat the eggs in a mixing bowl.

Add the milk, crumble the feta and add, along with the salt and pepper and mix.

Drain the pasta when it is ready, put it back in tha pan and add the butter.

Add the egg mixture to the pasta and stir.

After you remove the balls of dough from the fridge, take the larger one first and roll it out so that it can cover the bottom and sides of the oven dish (approx. 40cm diameter, 6cm deep) and also goes slightly over the top edge.

Put the pasta mixture in the oven dish on top of the pastry.

Roll out the smaller ball of dough to the circumference of the oven dish and place it on top.

Brush the pastry that has gone over the edge with the butter/oil mixture and then roll it over so that the edge at the top is sealed all the way round.

Brush the top of the pie with the remaining butter/oil mixture.

Score the top of the pie into portions (don’t cut right through).

Cook in a preheated oven at 180 degrees Celsius for 1 hour.

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Authentic Greek Recipes

Greek Pumpkin Pie With Homemade Filo Pastry - Kolokithopita

I love these pies! They have the sweet, juicy taste of the pumpkin and the delicious filo pastry. I personally eat them with cream, but then I eat cream with just about everything! As in the recipe for Spinach Pie (Spanakopita), this recipe tells you how to make the filo pastry yourself.

Ingredients

For the Filo Pastry

½ kg hard flour
150g butter
½ teaspoon salt

For the filling

500g grated pumpkin
100g raisins
150g sugar
1 tablespoon cinnamon
50g icing sugar


Preparation of Filo pastry

Mix the flour with the salt and enough water to make the dough pliable but not moist.
Knead the dough well and then divide it into 9 equal parts
Make a ball from each of the parts.
Leave the balls on a floured dish for at least 1 hour, covered with cling film.

Flatten 3 of the balls so that they have a diameter of 20cm
Place these one on top of the other, spreading melted butter between each of the 3 layers. Sprinkle some flour on top of the top layer. When you have done this, cover it with cling film and set it aside.
Repeat this process, so that you have 3 filos with 3 layers each.
Take the first one and, with a rolling pin flatten it out so that it has 60cm diameter.
Spread butter over it.

Preparation of the Filling

Remove the skin of the pumpkin, grate it and drain well.
Mix all the ingredients apart from the icing sugar in a bowl.


Spread 1/3 of the filling you have prepared evenly over the surface of the first filo.

Make a hole in the centre and fold the filo from the centre outwards so that you end up with a circular ‘tube’ with the filling in it.

Cut this anywhere, so that you have a single long cylinder.

Cut this into 6 equal parts.

Seal the ends of each part.

Roll the right-hand section away from you with your right hand and the left-hand section towards you with your left hand.

Take the parts and roll them each into coils (see photo at top).

Place them in a shallow, buttered oven dish.

Repeat the process with the other 2 filos.

Spread butter over all of them and bake them in a preheated oven at 180 degrees Celsius for 45 minutes or until they have a golden colour.

Remove the pies and sprinkle icing sugar over them.

You can find here more recipes likes this...

Authentic Greek Recipes

Greek Potato Pie (Patatopita)

This is a relatively easy to make pie that seems to be a favourite of a lot of people, especially kids! Extremely filling and delicious!


Ingredients

For the pastry
400g all-purpose flour
1 egg
50 ml olive oil
½ level teaspoon salt

For the filling
1 kg potatoes grated
1 onion grated
200g rice for soup
400g evaporated milk
150 ml olive oil
1 tablespoon flour
1/3 level teaspoon cinnamon
½ teaspoon dried mint
Salt & pepper to taste
250 ml water


Preparation

Pastry
Put the pastry ingredients into a mixing bowl and add enough water to make a pliable dough.

Knead well into a dough.

Cover with cling film and set aside to rest while you’re preparing the filling.

Filling
Boil the rice in the water for 5 minutes.

Transfer the boiled rice to a mixing bowl with the remaining ingredients and mix well.



Grease a round 25cm oven dish.

Spread the pastry in the oven dish (not too thinly) allowing it to go over the edge.

Place the filling on top of the pastry in the oven dish.

Fold in the pastry that has gone over the edge over the filling (see photo).

Brush some of the juice from the filling over the folded-in pastry, making sure none of it goes down the edge to the pie below.

Bake in a pre heated oven at 180 degrees Celsius for 1 hour.

You can find here more recipes likes this...

Authentic Greek Recipes

Greek Courgette (Zucchini) Pie (Kolokithopita)

A light and tasty pie. This can be eaten hot or cold. You can save it in the fridge and have it as a light lunch with some salad.

Ingredients

For the filling
1 kg courgettes (zucchini / marrow) grated and well drained (usually 3-4 large fresh courgettes)
250g rice suitable for soups
3 potatoes grated and drained
2 tablespoons grated onions
2 tablespoons chopped parsley
2 cloves garlic crushed
2 tablespoons chopped fennel
1 tablespoon chopped mint
1 tin condensed milk
200 ml olive oil
500 ml water

For the dough
300g all purpose flour
2 tablespoons ouzo
1 level teaspoon salt
4 tablespoons olive oil
Enough lukewarm water to make a pliable dough

Preparation

To make sure the courgettes are well drained, squeeze the grated courgettes with your hands, place in a plastic colander with 1 teaspoon salt and leave to drain. Then press it again with your hands to remove any remaining excess liquid.

Combine all the ingredients for the filo (dough) and make a pliable but not sticky dough (see photo above).

Let it rest for as long as you are preparing the filling.

Bring the rice to the boil in the 500 ml of water and then simmer for 5 minutes.

Combine all the filling ingredients in a large mixing bowl and add the rice and water. Stir well with your hand.

Roll out the filo (pastry) on a floured surface.

Brush a shallow oven dish with oil and place the filo in it, making sure it completely covers the bottom of the dish. Don’t remove the extra filo at the edges as you’ll need this to fold over later.

Make sure there is no air trapped under the filo at the bottom of the dish.

Put the mixture from the mixing bowl on top of the filo in the dish.

Fold the extra dough from the edges in over the mixture and brush it with liquid from the mixture. The folds should be quite large (see photo at top).

Make sure none of the liquid goes down the edges and under the dough.

Place carefully in a preheated oven at 180 degrees Celsius and bake for 1 hour.

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Authentic Greek  Recipes