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Pies and pastry

//Pies and pastry
Pies and pastry 2017-09-05T19:03:38+00:00

Greek recipes for pies and pastry

PHOTOGRAPH OF THE GREEK DISHRECIPE FOR THE GREEK DISH
pie dough in Greek recipes

pie dough in Greek recipes

Dough for pie crust (zimi gia dough pitas)

500 gr flour
1 demitasse cup olive oil
1 cup lukewarm water
1 level teaspoon salt
Reserve a little flour for rolling out the dough. Put the rest of the flour into a basin, make a hole in the middle and place the water, salt and oil in it. Knead to form soft dough and separate it into balls (one for each crust). Roll out the dough on a floored surface.
traditional pie dough in Greek recipes

traditional pie dough in Greek recipes

Traditional filo dough for pies (paradosiako filo gia pites)

1 teacup water
Vinegar
salt
2 teacups soft flour
1 teacup self raising flour
1 teacup olive oil
In a bowl add the water, drops of vinegar and the olive oil. Add 1 teaspoon salt and the flour. Work the mixture well as much as it needs to become tight. If it requires more water and flour add in order for the dough to become as thick as it needs. Cover the dough with a plate and leave it for half an hour before it is used.
courgette pie in Greek recipes

courgette pie in Greek recipes

Courgette pie (kolokithopita)

1 ½ kg of green zucchini
½ kg of feta
½ kg of sour mizithra cheese(salted dry cheese like parmesan)
5 beaten eggs
a few leafs of mint
salt
Grate the cougettes, salt and strain them, first by hand and them by placing them in the strainer. In the meanwhile grind the cheeses and mix them with the beaten eggs. Mix the zucchinis with the cheeses, and chop up the mint and the filling is ready. Put half the dough in an oiled baking pan, brushing each sheet with oil before adding the next. Spread the filling over these and cover with the remaining sheets of dough, again oiling each one. Bake the courgette pie in a moderate oven for 45 minutes.
traditional cheese pie in Greek recipes

traditional cheese pie in Greek recipes

Cheese pie (tiropita)

1/2 kilo / 1 pound of feta cheese, either whole or in pieces
Four tablespoons butter or margarine
6 eggs (or 3 eggs)
1/2 cup chopped parsley
Pastry called dough composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe
3 cups of white bechamel sauce (optional)
Salt, pepper, nutmeg
After you butter the dough and you put the filling in it, fold it in single triangles and place them on the oven dish.
Crush the Feta to a paste, add the béchamel sauce, and the eggs, while stirring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of dough, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the dough sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you don’t have to actually cut them, just press the knife on the top surface to mark them - they should be about 5 cm. Bake for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.
Puff pastry in Greek recipes

Puff pastry in Greek recipes

Puff pastry (Zimi sfoliatas)

500 gr durum wheat flour
500 gr fresh cow’s butter or margarine
1 teaspoon salt
Set the flour aside for rolling out the dough. Sift the rest of the flour and put it in a small basin. Make a well in the middle, and add the salt, one tablespoon butter and a little water. Knead the dough on a flat surface, adding water, a little at a time, until the dough stops sticking to the fingers. Shape the dough into a ball, cover it with a damp towel and leave it in the refrigerator for about half an hour. Form the remaining butter into a flat rectangular piece. Roll out the dough on a floured surface, place the butter in the middle and fold the dough over it from four sides. Roll out the dough again and fold it into three layers. Repeat this four more times, leaving the dough in the refrigerator 20 minutes after rolling it out and folding it each time.
spinach pie in Greek recipes

spinach pie in Greek recipes

Spinach pie (spanakopita)

1 kg spinach
3 eggs
150 grams olive oil
250 grams feta cheese
pepper, salt
A bunch of spring onions
A bunch of dill
A bunch of parsley
Use the dough for pie crust.
Wash the spinach very carefully to remove soil and chop it in very small pieces. Squeeze to remove liquids, salt it and place it into a large bowl. Grate the feta cheese. Wash and chop the dill, the spring onions and the parsley. Beat the eggs and add them together with the grated feta cheese, the parsley, the dill and the spring onions into the bowl. Add salt and pepper as much as desired and work the mixture with your hands. Bare in mind that feta is a salty cheese itself. Try to mix all ingredients well. Oil a baking pan. Separate dough in two balls. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to make two sheets of dough (one for the base and one for the top). Place the first sheet in the baking pan and oil it. The sheet should come up above the top of the pan. Spread the mixture on top of the first sheet and fold over the bottom dough sheet. Place the second sheet on top. Oil it and slice off any parts of the sheets that have remained. Score the top sheet with a knife into squares. Bake in a warm oven for an hour. Alternatively separate the dough into 4 balls and roll out 4 dough sheets, two for the bottom and two for the top. If you do so you should roll out the dough and make it very thin. Tip: When pie is ready to be baked wet your hands and sprinkle water over the top dough, in order to make it crustier.
spanakotiropita in Greek recipes

spanakotiropita in Greek recipes

Spinach and cheese pie (spanakotiropita)

One pack of very thin dough
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of feta cheese
250g / 1/2lb of butter or margarine
2 cloves of garlic
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the dough package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 dough slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.
chicken pie in Greek recipes

chicken pie in Greek recipes

Chicken pie (kotopita)

1 Medium sized chicken (about 1 1/2 kilos)
3 eggs
2 onions, finely chopped
1 cup of grated graviera cheese
5 tablespoons of butter or margarin
parsley, finely chopped
salt, pepper
400 gr dough
Boil the chicken and remove its skin and bones and cut the remaining in small pieces. Put 2 tablespoons of butter in a frying pan and sauté the onions for a few minutes. Beat 2 of the eggs and add the cheese and the parsley. Butter a baking pan and spread the pastry so as to cover the inner walls of the tin. Fill evenly with the mixture and the onions. Cover with the rest of the pastry which should be buttered. Beat the third egg and coat with it the top of the pie. This will prevent the pastry from drying completely in the oven and it will give it a shinny color. Put it in an oven on a medium heat for 45 - 60 minutes. It can be served hot or cold.
pita Yanniotiki in Greek recipes

pita Yanniotiki in Greek recipes

Yannina cheese pie (pita Yanniotiki)

650 gr kefalograviera cheese, grated
500 gr milk
3 eggs
Butter to grease the crusts
4 puff pastry crusts
Butter a baking pan, line it with one crust and brush it with melted butter. Add 1/3 of the cheese and cover it with the second buttered crust. Alternate cheese and crust until there are three layers, topping off with the crust. Brush the top of the pie with melted butter. Beat the eggs with the milk and pour them over the pie. Bake in a moderate oven until golden brown.
meat pie in Greek recipes

meat pie in Greek recipes

Beef and pork pie (pita me moskari kai hirino kreas)

300 gr beef
300 gr pork
1 clove garlic, finely chopped
100 gr rice
½ wine glass white wine
150 gr grated feta
2 beaten eggs
Pepper
2 whole cloves
Pinch of cinnamon
1 tablespoon tomato paste
Parsley, finely chopped
3 tablespoons olive oil
2 puff pastry crusts
A little melted butter
Cut the meat into tiny pieces. Heat the oil and sauté the onions, garlic and meat. Add the spices, stir for 1-2 minutes and then add the wine, a little water and the tomato paste. Let the mixture simmer for half an hour. Next add the rice, eggs, parsley and cheese. Grease a baking pan with the butter and line it with one crust, cut to fit the pan with some overlap all around. Add the filling and cover the pie with the top crust. Fold the edge of the bottom crust up and over the edge of the top crust, to keep the filling in. brush the pie with a little melted butter and prick it in several places with a fork. Beat in a moderate oven for one hour.
minced meat pie in Greek recipes

minced meat pie in Greek recipes

Minced meat pie (kimadopita)

1½ Kg (3lbs 6 oz) minced meat (lamb or beef)
1 Kg (2lbs 4 oz) onions
5 tablespoons butter
10 eggs lightly beaten
1 teacup milk
2 teacups semolina
salt- pepper
cinnamon
1 Kg dough
Heat half the butter in a pan and sauté one finely diced onion. Add the minced meat, salt and pepper, the cinnamon, two teacups water and cook until all the water is gone. Quarter the remaining onions and boil them in broth (or in water containing the bones of the meat) in another pot. When the onions are done, take them out and puree them. Strain the broth and keep only two teacups of it. Prepare a cream with the milk, the semolina and the broth. When this cream is cold enough, add the pureed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper. Brush the bottom and sides of a pan with butter and line it with half the sheets of dough, brushing each one with melted butter. Spread the minced meat evenly and pour the cream mixture over it. Cover with the remaining sheets of dough, brushing each one with butter, particularly the top one. Bake the pie in a medium oven, until its top starts to turn a brown golden color.
Cheese and onion pie in Greek recipes

Cheese and onion pie in Greek recipes

Cheese and onion pie

3 - 4 home sheets of dough
4 cups of grated sour mitzithra cheese or crumbled feta cheese
2 eggs, beaten
4 - 5 large onions, grated
olive oil for oiling the sheets
Pinch of salt (optional )
Rinse the grated onions with plenty of water to reduce their strong taste. Mix cheese with onions, salt and eggs. oil a baking pan. Start placing the dough sheets in the pan. You should oil each dough sheet separately. Place 2 thin dough sheets or one thick on the bottom (the thickness depends on how thin or thick you roll them). The bottom sheets should come up above the top of the pan. Pour the mixture on top of the bottom sheets. Cover the mixture with one thick sheet of dough or two thin and oil again each dough sheet separately. The parts of the bottom dough sheets that come up above the pan should be turned inside to seal the pie. Score the pie in rectangular pieces and bake in preheated oven for 1 hour.
bakaliaropita in Greek recipes

bakaliaropita in Greek recipes

Salt cod pie (bakaliaropita)

800 gr salt cod
1 cup olive oil
2 onions, finely chopped
150 gr rice
2 small ripe tomatoes
2 cloves garlic finely chopped
Parsley, finely chopped
Pepper
2 layers of dough (not too thin)
Put the cod in water to soak, the day before cooking, changing the water several times. It must soak for at least 18 hours. Remove the bones and skin and cut the cod into small pieces. Peel the tomatoes, remove the seeds and chop. Reserve a little oil for oiling the dough and the pan; heat the rest in a pot. Brown the onion and add the remaining ingredients, except the rice and the dough. Stir for a few minutes on medium heat, add the rice and cook for 1-2 minutes longer. Line an oiled baking pan with one of the layers of dough and fill it with the cod mixture. Cover with the second layer of dough and brush the top with oil. Bake the pie in a hot oven for 45 minutes or until the top is a golden brown color.
hortopita in Greek recipes

hortopita in Greek recipes

Greens pie (hortopita)

1 ½ kg various tender greens
3-4 spring onions
250 gr feta cheese
1 ½ cup olive oil
Dill and parsley, finely chopped
4 beaten eggs
2 tablespoons rusk crumbs
Pinch of salt and pepper
500 gr dough
Pick, wash and blanch the greens, squeeze out the excess liquid and chop them. Mash the feta cheese with a fork. Heat half the oven and sauté the onions and the greens. Remove the pot from the heat and add the cheese, eggs, dill weed, parsley, crumbs, salt and pepper. Oil a baking pan and line it with half the dough, brushing each sheet with oil as it is added. Add the filling and cover the rest of the pie with the remaining dough, oiling the sheets of dough in the same way. Bake the green pies in a hot oven for 45 minutes.
kremmidopita in Greek recipes

kremmidopita in Greek recipes

Onion pie (kremmidopita)

1/2 kg fresh onions
2 finely chopped onions
1/2 kg feta cheese
1 1/2 cup olive oil
1 bunch dill
Pepper
4 beaten eggs
500 gr dough
Soak the onions for an hour to reduce their strong taste. Crumble the feta cheese and place in a bowl. Drain and add onions, dill, eggs, pepper and olive oil. Mix all ingredients well. Oil a baking pan and spread half of the dough sheets. The sheets should come up above the top of the pan. Do not forget to oil each sheet separately. Spread the mixture on top of the bottom sheets and fold over the sheets. Place the remaining sheets on top. Oil them each one separately and slice off any parts of the top sheets that have remained. Score the top sheet with a knife into squares. Bake for an hour in a hot oven.
prassopita in Greek recipes

prassopita in Greek recipes

Leek pie (prassopita)

1 kg leeks
3 eggs
1/2 teacup milk
200 gr feta cheese
100 gr any yellow cheese
pepper
olive oil
parsley
spearmint
500 gr dough
Remove greens and ends from the leeks. Chop them in small pieces and wash them using plenty of water to remove soil. Chop them using a blender or a knife. Place them in a bowl and add the eggs, the cheese (grated), the milk, pepper, parsley (chopped) and spearmint (gives a very nice taste!). Work the mixture well with your hands in order to unify all ingredients. Oil a baking pan well. Spread the dough and make two sheets of it (one for the base and one for the top). Place the first in the baking pan and oil it. Spread the mixture on top of the first sheet and then place the second sheet. Oil it and slice off any parts of the sheets that have remained. Score the top sheet with a knife into squares. Bake for an hour in a hot oven.