Greek recipe · pies · vegetarian

Cheese Pie with Homemade Phyllo Pastry

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Cheese. Crunchy pastry. Worth some effort that the traditional Greek phyllo pastry requires – as well as worth a short walk to get some Georgian cheese 🙂 It’s a coincidence that I found some flat suluguni cheese in our local ‘farmers” store (they say it is a blini type of suluguni and sell it in disks) – which looks just like the pastry before it’s rolled out into sheets.

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

I have been meaning to use this recipe for the Greek phyllo pastry since I saw the video on the Food Wishes blog (the videos are always enjoyable – even from the language side of it – fellow linguists will understand:) some time ago. And finally I did dare to make a cheese pie with it – a sort of tiropita.

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

I have to admit this recipe is not a very quick one but you’ll see the difference and you’ll like the result for sure. And moreover there’s the video so you just have no excuses not to make this phyllo pastry and use it for savoury or sweet pies like bougatsa or baklava (there’s another video on how to make baklava). Careful though – baklava is super nutritious and addictive!

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Don’t get intimidated with the seemingly complicated recipe procedure – Chef John’s instructions will guide you through it and after several it-will-never-work-out-well moments you will master this pastry that they use in so many pies in Greece. Oh, Greece is the heaven for pie fans!

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

1 year ago – Official St Petersburg or Along Bolshaya Morskaya

2 years ago – Pear Croustade and Pane Tipo Altamura

3 years ago – From Sunny Greece to Autumn Leaves in St Pete

4 years ago – Plum Cakes from Italy and Austria

5 years ago – Shangi, Pies from the North and Urals

6 years ago – Ode to My Baboushka

Cheese Pie with Homemade Phyllo Pastry adapted from the hilarious foodwishes.blogspot.com will make an almost authentic Greek pie… well, at least you can imagine it is! Go to the link above to watch video instructions for the pastry (attention: requires some time and effort!). See my remarks in italics.

Ingredients:

  • 2 cups all-purpose flour, plus more for kneading
  • 5 teaspoons olive oil – for some reason I thought it was 5 TABLEspoons 🙂
  • 1/2 teaspoon fine salt
  • 2 teaspoons white wine vinegar – our 10-year old vinegar from France gave too much of flavour
  • 3/4 cups warm water

filling:

  • about 300 g rubbery cheese, ideally – suluguni, if not – haloumi, grated / mashed
  • about 300 soft fresh cheese in light brine, ideally Feta, Imeretian or Adygea cheese, grated / mashed
  • salt with dried herbs, pepper

starch mixture:

  • 1/2 cup cornstarch – I had only potato starch
  • 2 tablespoons all-purpose flour

Procedure:

Make the pastry: Place the flour in a bowl, make a well in the center and pour in the oil, vinegar and the warm water plus the salt. Mix these ingredients with your fingers (not with someone’s else of course) in the bowl, then place on the surface and kneed into a smooth and soft ball, about 5 min. Roll the ball into a log and then back into a ball for several times. Wrap and leave to rest for at least 1 h at room temp.

Divide the dough into balls of 20 g (mine were about walnut size), cover the ones you are not using. Take 5 balls and roll each of these balls into a small disc, dust each of them really well (!) with the starch mixture and stack all 5 together. Then roll the stack out to about double the size, separate the discs (this will come with practice…), dust each disc again, re-stack them together in any order you like and roll out again into a sheet of pastry – the thinner the better.

Place one sheet of pastry between 2 sheets of parchment (reuse them in baking later), roll into a log (do not press), wrap in plastic (I placed them in a plastic bag) and leave in fridge / freezer if not using straight away.

When assembling your pie, use several sheets for the bottom layer and some more for the top layer (or even in-between layers, as in baklava). Drip olive oil over each 2nd sheet of pastry and do not forget to pre-cut the pie (do not cut through). Bake at 350’C for about 1 h (I did not have that much time so I switched the fan on at 180’C and reduced baking time to 30 min).

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Remarks: Chef John says the recipe will make enough for about twenty sheets of pastry but I got 3 sheets with 5 layers + 1 sheet with 3 layers which was enough for a rather large though flat pie. I didn’t roll my pastry out too thin though. And yes, re-separating the discs of pastry is the most challenging part of the process, I only got the trick after rolling out and re-separating two stacks.  After all, phyllo means a leaf (or a sheet in this case)… Another remark, the cornstarch mixture makes a bit too much for this amount of pastry – I used the leftovers in a cake. Also, I used quite a small baking sheet so had to make rather thick borders – better avoid it, the pastry get too tough at the edges.

Result: Crusty-crunchy flat cheese pie. Do you need any more comments to persuade you to make it here and now? That’s what you are striving for – the crunchy outer layers of the pastry:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

…and these layers that separate from each other on their own once baked:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

…which are not that easy to separate before baking 🙂 Here is one of the stacks before rolling out:

Homemade Phyllo aka Filo Dough

and before re-separating the discs:

Homemade Phyllo aka Filo Dough

I was a bit late to photograph the entire pie – this is what was left next morning:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

And yes, my blog has just turned 6!

This post goes to the Lunch / Dinner and Greek recipe collections where you will find many more Greek – and not only – pies.

G.

Family recipe · no-dough · on USSR / Russia · vegetarian

Stove-Baked Potatoes

Potatoes Baked in Pechka

This summer feels like a lingering spring. Though most of June it looked like autumn – isn’t it a bit early to sit in front of the stove yet?! Thanks God, we are having pretty warm days now and are already dying from ‘heat’ (22 ‘C) :). And the White Nights period is still on:

Potatoes Baked in Pechka

Since I’m (again) searching for a job and can move around freely, I’ve spent several days at our dacha, unfortunately dressed in many clothes and trying to warm myself and the house up by feeding the stove with all that paper junk. Among which I found this Geography notebook from 1997:

Potatoes Baked in Pechka

Yes, back then we learnt that Pluto was a full-fledged 9th planet in the Solar system (what a loss!). I remember the teacher gave each pupil a planet’s name and we had to quickly rearrange in the planets’ order. We did the same with the months of the year and I can vividly recall my fear because I didn’t really study the months at home for that lesson! However, nostalgia did not prevent me from eventually throwing this school memorabilia into the dacha stove as well.

Potatoes Baked in Pechka

Heating pechka (brick stove) is almost obligatory even in summer because our house is wooden and poorly isolated. It feels pretty cool inside during hot days which is nice but it cools down a bit too much once the heat is gone (in our case the heat has not been here at all). We used to heat soup or other things using the metal ‘plate’ on top of the stove but you can also cook things inside the stove too.

Potatoes Baked in Pechka

The ‘recipe’ I’m going to share with you today is actually a no recipe at all, it’s just a way of making up a lunch or dinner which requires two main ‘ingredients’: a stove and potatoes 🙂 Ah yes, the third ingredient is that grainy salty salt!

Potatoes Baked in Pechka

My grandparents would bake us some potatoes in the residual heat left over from heating the stove when we spent our school holidays at our dacha. By the way, they constructed the stove themselves back in the 1970s when they were allotted a plot near Sinyavino in the Leningrad region. The dacha era was on!

Potatoes Baked in Pechka

So, backing potatoes in the stove goes like this: you wait till you get burning coal in your stove and then place some potatoes with the skins on (no need to clean them) right inside that coal & cinder mess. Shut the stove door and wait for about 40 minutes to 1 hour. You can check the doneness from time to time (it depends on the amount of heat left and the size of your potatoes) by fishing one of the potatoes out and touching them with your fingers (ouch!). If it feels soft and you can almost squash the potato through with your fingers – the potatoes are done.

Potatoes Baked in Pechka

So grab some salt and peel the potatoes with your fingers, creating mess all around (your face included), gobble them down while they are still hot! The best part is this burnt crispy layer which lies right beneath the skin. The rest is tender and almost sweet. New (baby) potatoes work best here – they are small and so will bake through in less time.

Potatoes Baked in Pechka

If you’re afraid your potatoes will burn too much or in case you prefer a cleaner type of meal, wrap the potatoes in aluminum foil before placing them in the stove. But this won’t be the authentic rough old-school way, you know.

P.S. I’ve tried baking potatoes in a bochka, a metal barrel traditionally placed outside the dacha plot (so that all your neighbors can enjoy the smell), used to burn down all that cannot decompose naturally (according to my Granddad). So I guess anything goes here!

Adding this recipe to Lunch/Dinner collection.

G.

no recipe · no-dough · on USSR / Russia · vegetarian

Two Foodie Projects from Yaroslavl

Chalet na Cherdake, Delicatessen from Yaroslavl

In this post I would like to tell you about two food(ie) projects I came across at a local food market in Yaroslavl earlier this year. Our gourmet order arrived recently and now we are savouring some zesty Greek sun-dried olives with thyme and paprika and artisanal goat & sheep milk cheese from… Russia! Never did our fridge emanate such flavours 🙂

Chalet na Cherdake, Delicatessen from Yaroslavl

Chalet na Cherdake (Chalet in the Attic) is a delicatessen project by an enthusiastic foodie based in Yaroslavl, Irina Baryshnikova and her husband Evgeny. Foodies and travellers, they first started making delicatessen for their friends and then in 2015 opened an online gourmet store, or a ‘shop of home delicatessen’ as Irina calls it. Or better still, a lavochka, an old Russian name for both a bench and a shop :).

Chalet na Cherdake, Delicatessen from Yaroslavl

Why Chalet na Cherdake? Irina’s family lives just under the roof of a 5-storey house with windows looking over a forest. There they’ve created their own small chalet and this is how they call their home since. No more explanation is needed 🙂

Chalet na Cherdake, Delicatessen from Yaroslavl

Irina’s a true foodie who loves travelling and sharing, as well as a true magician who knows how to make delicate and at the same time daring combinations of flavours. Irina’s idea is to sell only those things she and her family enjoy eating: ‘we make what we really love’, says Irina. Her recipes are inspired by the ingredients from all over the world: Italy, Israel, Britain, Ireland, Greece…

Chalet na Cherdake, Delicatessen from Yaroslavl

In Chalet na Cherdake shop you will find a selection of high-quality delicatessen (no preservatives!) from sun-dried pears and apples to exquisite strawberry confiture with basil (!).

Chalet na Cherdake, Delicatessen from Yaroslavl

Irina also willingly shares the recipes she uses herself in her kitchen – from a spicy pumpkin cake with dried fruits to the Russian all-time favourite salad recipe, vinegret (vinaigrette). You can find these recipes on Chalet na Cherdake website (in Russian).

Chalet na Cherdake, Delicatessen from Yaroslavl

Jars of delicious olives, tomatoes, jams and curds can be ordered online and delivered to major Russian cities (and at really affordable prices!) or purchased in Yaroslavl, Kostroma and Rybinsk. And one more thing I like about this project – each returned glass jars gives you a 10 RUB discount on your next purchase 🙂

Chalet na Cherdake, Delicatessen from Yaroslavl

Our order arrived really fast – imagine our impatience to open the parcel as we had to wait till Monday as the pick up point was closed over the weekend. We were not concerned with the olives – they can last for quite enough time – but with these curious rounds.

Chalet na Cherdake, Delicatessen from Yaroslavl

Along with 4 jars of olives (who can resist some giant olives from Greece?) we also ordered some goat & sheep cheese made by Irina’s fellow foodie and a talented cheese-maker and master of affinage, Irina Vyrupaeva.

Chalet na Cherdake, Delicatessen from Yaroslavl

Irina has an entire website dedicated to everything cheese-making with advice, recipes and an online store of cheese-making tools and stuff.  It’s called Pro Syr (About Cheese) and there you will find most amazing things, from molds for Caciotta cheese to … mould  for  blue cheese :), as well as recipes for homemade tvorog (cottage cheese), advice how to verify the quality of milk and other cheese-making secrets.

Chalet na Cherdake, Delicatessen from Yaroslavl

The cheese we received in the parcel from Yaroslavl is fragrant and different in texture. As I’m a complete dummy in these things (with all my adoration for cheese), I can only say that it looks and tastes, well, as a real cheese should. And it goes perfectly well with olives by Irina and bread (by me:).

Chalet na Cherdake, Delicatessen from Yaroslavl

Irina Vyrupaeva takes part in various cheese events and organizes workshops on cheese making. Irina is not your amateur cheese-maker, by the way, she is a certified professional who advises cheese-makers and restaurants on the technological side of the thing. Irina doesn’t just make cheese from goat, sheep and cow milk following the formulas but she also creates her own recipes, like the Cosa-Nostra cheese in the photos (cosa sounds like koza, a she-goat in Russian). One of Irina’s recent projects she started with a chocolatier from Moscow is, yes, cheese chocolates – I can only imagine what crazy a melange might be if you combine Camembert and dark chocolate!

Chalet na Cherdake, Delicatessen from Yaroslavl

You can find Irina’s creations in her recently launched cheese shop in the center of Yaroslavl, called Khleb-Syr (Bread-Cheese). There you will also find the other Irina’s delicatessen 🙂 And I admire both women for their courage, energy and mastery! These two projects has made me proud of the Russian creativity and skill. I wish both Irinas lots of inspiring ideas and enough time to make them real!

Chalet na Cherdake, Delicatessen from Yaroslavl

Find out more:

Visit the Chalet na Cherdake project’s website to find out more about Irina’s foodie magic or join her group on FB.

Irina Vyrupaeva‘s cheese-making advice and video can be found on her Pro Syr website (you can also join her FB group).

And I guess… I guess there will be at least two things in the nearest future: I’ll have to order more and I’ll have to start a new page to collect the foodie projects from Russia 🙂

G.

no-dough · vegetarian

Carrot Soup Puree

Carrot Soup Puree

I recently had a sudden inspiration which resulted in a big pot of Carrot Soup Puree. A bright and spicy comfort food soup for these frosty March days.

Carrot Soup Puree

Year ago – Chestnut Coffee Cake and St Petersburg in February
2 years ago – Italian Sourdough Bread with Potatoes and Herbs
3 years ago – No-Fuss Russian Blini from Old Recipe Book
4 years ago – Sprouted Grains and Welcome Spring!
5 years ago – Sourdough Pancakes, as Promised

Carrot Soup Puree – spicy and creamy soup from carrots and the secret ingredients – cauliflower and potatoes.

Ingredients:

  • 5 medium carrots, peeled and roughly chopped
  • 400 g frozen / fresh cauliflower
  • 2 onions
  • 2 cloves of garlic
  • 2 boiled potatoes
  • stalks from fresh parsley, dill and coriander
  • chopped dried celery and parsley roots (traditionally used in soups in Russia)
  • soy sauce
  • olive and sunflower oil
  • pepper, salt, turmeric, paprika, dried basil and other herbs and spices
  • 4 l water
  • fresh herbs and smetana (sour cream), optional

Procedure:

With my mother we usually first make the (vegetarian) broth by heating plain water in the pot together with stalks leftover from the fresh parsley, dill and coriander we use for salads (we keep those in the fridge for the ‘soup day’). We discard them once they loose colour. Then we also add chopped dried celery and parsley roots (traditionally used in soups in Russia) and we do not discard these. My mother also adds whole black pepper but I don’t – since I was a child I just hate the moment when you get it in between your teeth, brrrr.

Meanwhile, heat a large cast-iron pan on medium to low heat and add your roughly chopped carrots. I usually first ‘roast’ the carrots without oil and then when they start getting a bit too brown, I add a mixture of olive and sunflower oil. Add chopped onions (again, the chinks can be pretty big and rough, you will puree them anyway), herbs and spices and keep cooking the veggies stirring from time to time. At some point I also add soy sauce and then I throw in the garlic, chopped.

When your broth is ready, discard the stalks and add the cooked veggies. Don’t forget to pour some water from the pot into the pan, stir a bit and pour the water back into the pot so that you get all the juices and flavours from the veggies. Add you frozen / fresh cauliflower into the pot (you can leave large florets whole), adjust salt and pepper, lower the heat and keep cooking until the carrots and the cauliflower are verging on becoming soft. Puree two boiled potatoes in your blender and add them to the pot – stir well cause the starch can create lumps. Then fish out carrots, onion chunks and cauliflower and puree those too, adding them back to the pot and stirring well. You can leave your pot at low heat while doing this. At this point you can adjust the amount of water and the salt / spices. No need to keep cooking the soup, it should be ready.

Carrot Soup Puree

Remarks: I guess you can use any ‘secret ingredient’ such as pumpkin, zucchini or other member of the cabbage family. And of course you don’t have to have pre-boiled potatoes, you can cook them with the rest of the ingredients. As I was quite generous with the black and red pepper, my soup was pretty hot. Adjust the amount of spices and herbs to your taste buds. Also, add as much water as you wish (to create a thicker / thinner soup) and feel free to leave some veggie chunks too.

Result: Colourful comfort food for early days of spring. Serve it with sour cream and fresh herbs and a slice of good rye bread.

Carrot Soup Puree

Adding this recipe to the Lunch/ Dinner collection.

G.

Greek recipe · pies · vegetarian

Tvorog Pie with Greek Horiatiko Pastry

Horiatiko fillo

My sister came back from her Greek trip some weeks ago and brought us gostintsy (souvenirs) from the sunny country. We now have our stock of oregano refilled and I have new Greek books which will help get me through the winter. And there was this herby olive oil from Corfu as well:

Horiatiko fillo

That was a good excuse to make one of my favourite things when it comes to savoury and comfort food – pies. A successful marriage between Russian fresh cheese filling and elastic Greek pastry made with olive oil was it, and as I had no Greek alcohol required for it too, I used some (pseudo) Russian vodka. The pastry recipe comes from Dina Nikolaou, Greek chef who travels around Greece and then presents the region from the gastronomic side of life on TV. The great thing about this pastry is that it doesn’t need lots of time to rise – it actually only rests half an hour in the fridge and then the yeast makes its magic right in the oven, rising the pastry just enough to be soft and not enough to get all soggy! Teleio!

Horiatiko fillo

1 year ago – Orange and David Gilmour

2 years ago – An Autumn Day in Lappeenranta, Finland

3 years ago – Bread-therapy for a Tired Traveller

4 years ago – Autumn Colours and Karelia

5 years ago – Creamy Peach Tart and Kitchen Reborn

Tvorog Pie with Greek Horiatiko Pastry (pastry recipe adapted from Village Pastry with Olive Oil, Horiatiko fillo me elaiolado / Χωριάτικο φύλλο, με ελαιόλαδο from dinanikolaou.gr) will make a Greek-size pie with a soft filling and just enough pastry (I know I’ve said this about so many pies but you just can’t keep yourself from saying this when you taste it!).

Ingredients:

for the pastry (enough for 2 big pies):

  • 500 g all-purpose flour
  • 30 ml or about 3 Tbs olive oil (I had to add some water too)
  • 1 egg, lightly beaten
  • 30 ml milk (mine was 2.5% fat)
  • 8-10 g fresh yeast dissolved in 1/2 cup (100 ml) lukewarm water (I used 1.5 tsp active dry yeast instead)
  • 2 1/2 Tbs tsipouro or ouzo (well, I had to go for vodka!)
  • salt and freshly ground black pepper

for the filling (enough for half of the pastry recipe):

  • 500 g 5% fat cottage cheese / quark (tvorog) – might as well be feta or brynza or a mixture
  • leftover mashed potatoes (optional but good)
  • some grated hard cheese
  • 2 small eggs
  • fresh herbs like spring onion, coriander and parsley, chopped
  • salt, pepper, dried oregano and seasoning like khmeli-suneli

Procedure:

First, make the pastry: Place fluffed flour in a big bowl and make a well in the center. Pour in olive oil, beaten egg, milk, yeast with the water it was dissolved in, tsipouro / ouzo / vodka and add salt and pepper. Knead lightly with your hands until you get soft and flexible dough. (Here I had to add a bit more water cause my 500 g of flour seemed like a lot for the indicated amount of liquid). Divide the dough into 2 equal parts, wrap in plastic foil and place in the fridge for 30 minutes (I left them there for more than an hour).

Meanwhile, prepare the filling: Mix all the filling ingredients (a good idea would be to add all except eggs and try it for salt) and put aside.

Now you can proceed with assembling the pie: Take one piece of the pastry and roll it out finely on a floured surface (I used only one piece of the dough both for the bottom and the top layers). It should be larger than the baking dish you’ll be using so that the borders are covered too. Place it onto your greased / laid with parchment paper baking dish. Roll out the second piece (or the leftovers from trimming the overhanging edges, which I did) to the very size of your baking dish – this will be the top layer.

Place the filling evenly on top of the bottom pastry layer and cover it with the top layer, pinching the edges. Don’t forget to cut slits in the top layer to help escape the steam (and occasional cheese liquid).

Bake in the preheated to 200 ‘C oven for about 30 minutes. The pie should start getting brown on the top (the top layer got browned faster than I expected so keep an eye on it).

Horiatiko fillo

Remarks: You will get more pastry than you would need for a very big pie (I baked my pie in the biggest cast iron pan we have, greased). I’m keeping my second half wrapped in the freezer for future comfort-food pies.

Horiatiko fillo

Result: The pastry is just perfectly elastic and keeps shape nicely – it also rolls out easily after its rest in the fridge. The filling was a bit too bland to be called Greek, so I would suggest adding either more salt or a different kind of cheese like the salty feta or brynza (super-salty brine cheese) or at least making it 50/50 with the cottage cheese.

Horiatiko fillo

When you take the pie out of the oven, the pastry is all smooth at first but then these nice cracks appear on the surface patricularly when you cut your huge slices. And the top of this pie is also crunchy, oraia!

Horiatiko fillo

To make your life even more comfortable and cozy in this cold season (we’ve somehow skipped the autumn here and headed straight into oh-no winter, you just read some Moomin stories!

This post goes to country-specific recipes and Lunch / Dinner suggestions where you will find more Greek / Greek-inspired pies.

G.

Greek recipe · pies · vegetarian

Spinach Pie with Phyllo Pastry for Midsummer

Spinach Pie with Phyllo Pastry

Home again and tired… I’m a bit late with the traditional Midsummer Post this year because I’ve just finished a crazy trip to lake Baikal along the Trans-Siberian railroad and then to Vladivostok and back on a plane. Still need some time to recuperate… And obviously yet another week or so of holidays to write posts about the trip. The day I arrived I was already baking (without any particular recipe, lazy style). In two days I felt ready for some more effort which means following a recipe. And here it is, my semi-improvised midsummer Greek spinach and cheese pie:

Spinach Pie with Phyllo Pastry

Spinach Pie with Phyllo Pastry will make a thin crunchy pie with soft cheese and herbs. For the recipe of the Homemade Phyllo Pastry, visit food.com. Here is the improvised filling and what I changed in the pastry recipe:

The only change to the pastry ingredients was to add some freshly ground pepper. As for the procedure, I did not use the dowel to poll it out as thin as possible but rather just… well, rolled it out with a rolling pin and then stretched it as much as I could before it would tear apart (which it inevitably did). For this pie I used only half of the pastry recipe – three sheets on the bottom and three sheets on top, brushing them with olive oil. Still thinking what to do with the remaining half (this type of pastry is traditionally used in both sweet and savoury pies, but  already added pepper to it…).

Filling:

  • c. 350 g of soft white cheese like Adygea cheese (try Feta if you can get it but be careful with salt)
  • 400 g of spinach (I used frozen)
  • 1 egg
  • some fresh herbs of your choice, chopped
  • salt, pepper, seasoning of your choice
  • dried oregano
  • sesame seeds
  • bran, wheat germ, semolina or just flour

Spinach Pie with Phyllo Pastry

Procedure:

First, I heated up frozen spinach without adding any water, so that the liquid evaporates. Then I left it to cool down a bit and meanwhile prepared the pastry. While the pastry was resting, I added cheese, egg, spices and herbs to the spinach. My idea was to get a less liquid filling not to lose the crunchiness of the pastry.

I laid three sheets of pastry onto the bottom, brushing them with olive oil. Then I sprinkled some wheat germ on top to absorb the liquid of the filling (you can use whatever absorbing ‘agent’ you prefer). Then I spread the filling over the bottom sheets and covered the pie with three more sheets, slightly pinching the edges. I brushed some olive oil on top too and sprinkled it with sesame seeds. I also pre-cut the pie which created this ‘pattern’:

Spinach Pie with Phyllo Pastry

Then I baked the pie at 200 ‘C for about 30 minutes until the top pastry layer achieved its golden colour.

Remarks: Thanks to all the precaution I took to reduce the amount of liquid in the filling, the bottom pastry layers was not soggy and the top was quite crunchy. Also, the pre-cutting worked out just fine. If you add all the 12 sheets into one pie, I would suggest making larger folds for the top pastry layers, so that you get a less dense dough part.

Result: A thin pie with a nice balance of pastry and filling. Perfect with a (Greek) salad on the side.

My midsummer series so far:

Adding this post to the Lunch / Dinner collection, where you will find other cheese and greens pies. For many more Greek and Greek-inspired recipes like Tyropita or Spanakopita, check out the By Country collection.

Will come back with my Grand Russian Tour posts, I hope soon.

G.

bread · Greek recipe · pies · vegetarian

Greek: Grandma’s Cheese Pies and Homemade Village Bread

(Greek) Grandma's Cheese

I’ve got two Greek recipes to share with you: cheese pies and bread. Both recipes call for whole-wheat flour which in Greece is not that very common unless you really turn to home or rather village cooking. And that’s exactly what I like in cooking – let’s walk on the rustic side of it!

(Greek) Grandma's Cheese

1 year ago – Italian Sourdough Bread with Potatoes and Herbs

2 years ago – Sunflower Seed Rye Sourdough or We Need Sun Here

3 years ago – Thessaloniki

4 years ago – Mangoes and Rye to Welcome Spring

(Greek) Grandma’s Cheese Pies or Tiropitakia tis giagias (Τυροπιτάκια της γιαγιάς) translated and adapted from bettyscuisine.blogspot.com will make lots of pies with rubbery cheese filling – a Greek version of hand pies. Beware (:) the entire recipe will make about 40 big pies! I halved the recipe and yet got about 2 trays of pies 🙂 See my remarks in italics.

Ingredients:

  • 1 kg whole-wheat flour
  • 1 Greek yogurt case – was not sure about the volume so added about a cup for 500 g flour, using a mixture of milk and kefir
  • 3 eggs
  • 1 cup olive oil + added salt
  • 1 tsp baking soda
  • 700 g Feta, crumbled with a fork – I used a 250 g pack of 5% fat tvorog (cottage cheese) + 290g Adygea cheese (for all three fillings) + fresh rosemary, salt and pepper. Second filling was some cooked millet and third – Adygea cheese + green onions, fresh rosemary, salt and pepper

(Greek) Grandma's Cheese

Procedure:

Mix flour with yogurt (I would suggest adjusting the amount of liquid accordingly), soda, eggs and oil. Knead well and divide into pieces (I also let the dough rest about 20 minutes which made it softer). Roll each piece into a round disk and place a spoonful of the filling on one side. Cover the filling with the other side of the disk and pinch the edges. You should get crescent-shaped pies (I also tried other shapes, see remarks). Place the pies on a greased baking tray (I used a silicon mat) and bake at 200 ‘C for 20 minutes (before baking I sprinkled the pies with some water).

(Greek) Grandma's Cheese

Remarks: My pies took exactly 20 minutes to bake – no matter what shape I used. First I thought about making small pies just like pelmeni (or Russian ravioli) but soon got tired of all the rolling, cutting and pinching, so made medium-small pies with the rest of the dough. And I should really warn you that we’re dealing here with a truly Greek recipe that will feed all your relatives! 🙂 So I would suggest making only half of the dough recipe or you might end up with no filling! Even with half of the dough I still had to invent more filling options thus adding fresh herbs (rosemary was good!) and using both cottage cheese and soft white cheese.

(Greek) Grandma's Cheese

Result: I tried the smaller pies right out of the oven – they were hot (apparently) and rather rubbery with all the soft cheese inside. If you’re using real Feta (lucky you!) I bet your pies will be quite salty and won’t need any special spicy twist to them (the dough might seem a bit bland even with the added salt). You can serve these as a starter – or if you make them big as the author suggests, they can become your lunch or dinner! 

(Greek) Grandma's Cheese

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Homemade Village Bread

I’m still looking forward to finding that very recipe which will result in the super soft and super whole-wheat rustic bread I ate almost each day at the free (!) student canteen in Thessaloniki. Gosh, even my parents remember it! 🙂 I guess the thing was in the flour which was rough but yet gave that wonderful flavour to the bread. And it was soft too – with a crunchy crust. Oh, that bread was perfect… So here’s what I call the Greek size:

Homemade Village Bread

Homemade Village Bread or Khoriatiko psomi spitiko viologiko (Χωριάτικο ψωμί σπιτικό βιολογικό) translated and adapted from www.sintagespareas.gr will make a huge flagrant bread with super soft crumb and yet all those healthy bran bits inside. See my remarks in italics.

Ingredients:

  • 1 kg ‘village’ flour (whole wheat) – made a mixture of whole wheat + all purpose + wheat and rye bran + some oats for the topping
  • 2 packages of instant dried yeast – used less
  • 500 ml lukewarm water – had to use more
  • 1 shot of olive oil (Greek, please!)
  • 2 tsp salt

Procedure:

In a big plastic bowl (not necessarily🙂 mix all the flour with the yeast. Add salt and gradually pour in the lukewarm water, mixing well with your hands (yep, that’s how you do it!). Knead vigorously so that it becomes soft. Cover the bowl with a towel and a blanket (I just used plastic). Leave the dough to double in size in a warm place for at least 2 hours.

Then add the oil and knead well again. Place the dough in a greased and floured baking pan (preferably a large thick non-stick pan or tray). Slash the surface (I also brushed it with olive oil + sprinkled oats). Preheat the oven to 180 ‘C for 10 minutes, place the bread on the middle rack and bake it for about an hour (I had to move it to the lower rack at the end and baked just 55 min.).

When the bread is ready, take it out of the oven and out of the pan and leave it on a rack so that it gets rid of all the moisture inside.

Homemade Village Bread

Remarks: With all its Greek dimensions the bread did bake through! However, if you’re not planning to gobble this entire loaf at once (which you will surely do if you try just a bit!) and would prefer to freeze a part of it, I would suggest baking two loaves out of this recipe. I eventually cut the bread in – still – huge pieces and froze them. Beware of the burning top – I had to move the pan to the lower rack as the oats started burning and the voluminous top was menacing to reach the upper heater.

Homemade Village Bread

Result: The crumb is really very soft – and crumbly while the crust is… you get it, crusty! :). It’s hard to slice this bread properly – but I’m sure you will manage without perfect slices! This bread won’t keep well because a). you will eat it fast no matter how huge it is and b). the crumb has lots of moisture in it.

Homemade Village Bread

Hope I’ve given you a desire to bake some nice rustic Greek food. Ideal at the end of the winter (let’s hope we’re getting there soon!).

This post goes to Lunch / Dinner, Leavened Bread and Greek recipe collections.

In neverending search for wonderful food, always yours,

G.