Pies

Cabbagepie

Sarakatsaniki

Ingredients for 6-8 people

1 pack phyllo sheets

1 small cabbage

250gfeta cheese

1&1 / 2 cup olive oil

2 teaspoons salt

Directions

Chop the cabbage in small pieces, blanch it in hot water until it’s tender and then drain it.Grate the feta cheese in the same bowl you have the cabbage; add half of the olive oil and mix well to combine all the ingredients together. Grease a baking tray with olive oil.

Oil each one of the phyllo sheets, placing them on top of one another. In every three layers of phyllo sheets, spread some of the filling in a horizontal line (from one end of the sheet to the other) and then roll the sheet up, creating acylinder.

Arrange the filled phyllo sheets in a spiral manner, starting from the edge of the pan and going towards the center.

Bake in a preheated oven at 180 degrees for 45 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Cheese pie with Perec sheets

Pontian

Ingredients for 4 people

6 Perec* sheets

150gFeta cheese

150gcow butter

Directions

Sprinkle the Perec sheets with some water and break them in halves.Melt the butter and place each of the Perec sheets in a skillet to fry on one side.Grate some feta cheese on top of the Perec sheet and fold it.Turn the Perec sheet carefully on the other side, until it is brown.Repeat with all the Perec sheets.The pie with Perec sheets does not require much preparation and cooking time and the result is exceptionally tasty.

* Perec: A crispy Pontian phyllo sheet. Available in grocery stores.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Greenpie

Vlach

Ingredients for 6-8 people

for the phyllo sheets:

1kg soft flour

1 & 1/2 cup warm water

1 teaspoon salt

1 tablespoon vinegar

1 tablespoon olive oil

for the filling:

1/2 kg spinach

1/2leek and nettles

2 onions

1 bunch parsley

1 cup olive oil

Directions

Mix all the ingredients for the phyllo sheet together in a large bowl and knead until the dough is soft. Let it restfor 30 minutes.

Divide the dough and each piece in many smaller pieces. Spread each piece of dough with a rolling pin, grease it with olive oil and place them on top of one another, creating two pieces of dough with many layers.

Then roll each piece with a rolling pin into a phyllo sheet.

Chop the spinach, leeks, nettles and sauté them all together without oil, until they are tender.Remove any juices and add 3/4 cup of olive oil and the chopped parsley.

Grease a baking tray and place one of the phyllo sheets on the bottom of it. Pour the filling in and place the second phyllo sheet on top. Cut any pieces of dough that may be protruding and oil the top of the phyllo sheet. Beat one egg yolk with milk and olive oil and spread the mix on top of the pie.

Bake in a preheated oven at 180 degrees for 45 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Meat pie

Macedonian

Ingredients for 4-6 people

6 phyllo sheets

1 cup olive oil

1 large onion

500gleeks, finely chopped

300gminced pork

salt & pepper

Directions

Pour half of the olive oil in a pan and sauté the onions; add the leeks after a while and leave them until they absorb all their juices.Then, sauté the minced meat for 7-10 minutes, add salt and pepper, remove from the stove and allow the filling to cool down.

Grease a baking tray and place the 3 phyllo sheets on the bottom of it, oiling each one of them; put the filling on top and cover it with the 3 remaining phyllo sheets, oiling each one of them again. Cut the pie in pieces and bake in a preheated oven at 180 degrees for 50 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Striftopita

Sarakatsani

Ingredients for 6 to 8 people

1kg soft flour

1 teaspoon salt

1 cup cow butter

800gfeta cheese

2 cups lukewarm water

Directions

Put theflour, water and salt in a large bowl.Knead the ingredients for 10 minutes, until the dough is soft and let it rest.

Cut the dough into 6-8 pieces, depending on the pan you will use.Melt the butter and grease the pan. Roll out each piece of dough into a phyllo sheet by hand, using some butter.Place the first phyllo sheet in thepan and put some of the feta cheese on top.Continue by alternating a layer of phyllo sheet with butter and a layer of feta cheese, until you run out of ingredients.

Join together the corners of the pie diagonally and turn it upside down. Use your fingers to spread it evenly on the pan and pour the remaining butter on top of it. Do not engrave or the pie in pieces.

Bake in a preheated oven at 180degrees for an hour.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer