Monthly Archives: October 2022

Prep Time: 1h
Skill: Super Easy
Servings: 12-30

Spanakopita, tiropita, prasopita, kotopita, milopita, I could go on and on. The list of pita varieties is pretty long but personally I’d never heard of or ever tried a patsovouropita before until Gina came to me and said “I’ve got a pita recipe for you that I think you’ll really like, it’s quick and so easy to make!” The word patsavouri in greek means dirty rag or a squashed/wrinkled piece of paper. Gathering each sheet of filo with the cheese filling inside makes it resembles a used rag hence the name patsavouropita.

We test every recipe we share at least 3x and this was definitely a favourite of everyones in our test kitchen. We love this pita because not only is it so very easy to make but it tastes delicious too! This pita would also be great if you’re hosting a party and served up in mini bite size pieces.

Things You’ll Need
• 12 x16 Non Stick Baking Pan (Available Here)
– We use a thin non stick baking pan which allows you to get a nice crispy bottom and can be easily removed from the pan. This pan is perfect for pastichio and lasagne as well. We recommend using a plastic knife with this pan or carefully cut the pita in half and transfer each half to a cutting board and continue cutting in desired servings.
• Pastry/Silicon Brush
• Small Mixing Bowl
• Medium Mixing Bowl
• Sharp Knife (preferably plastic to be used as to not ruin your non stick baking pan)

Ingredients
• 10 Sheets of Filo Dough
• 250g Feta Cheese (grated)
• 250g Kaseri Cheese (grated)
• 250ml Souroti Sparkling Water
• 200ml Milk
• 4 Eggs
• 100ml Vegetable Oil
• 100ml Salted Buter (melted)

Directions
1. Preheat oven to 375F.
2. Grate feta and kaseri cheese (if you buy your kaseri from a deli/cheese emporium ask them at the counter if the can grate it for you) and combine.
3. In a small mixing bowl add melted butter with oil and combine.
4. Whisk eggs, milk, sparkling water and pepper together.
5. Using a pastry/cooking brush lightly dab/dribble butter mixture over one sheet of filo and sparingly sprinkle the cheese mixture evenly on top.
6. Starting from the top, take the sheet of filo and pleat/gather all the way to the bottom. Place in a non-stick baking pan with the cheese side facing up. Repeat 9 more times.
7. Evenly poor egg mixture over the filo and into the pan.
8. Sprinkle any left over cheese mixture on top and bake for 40 minutes at 375F until golden brown on top and bottom.
9. Let cool slightly, cut and serve.

Enjoy!!!

Prep Time: 1h 15 min
Skill: Super Easy
Servings: 8-10

Kolokithopita is a pita traditionally made with kolokithia which is the Greek word for many of the vegetables from the cucurbits family such as zucchini, squashes and pumpkins. These vegetables are made into a filling and then wrapped in layers of filo dough to make a pie. Different regions in Greece have different versions of the kolokithopita for example; in the Peloponnese kolokithopita is a savoury pie traditionally made with zucchini and feta whereas in the northern part of Greece this sweet pie made with squash, walnuts and spices.

With Thanksgiving weekend coming up we wanted to share this quick and easy version of a sweet pumpkin pie pita. It’s super easy to make and is sure to please all the pumpkin spice lovers in your life!

Ingredients
• 11 sheets of 7 Days Extra Fine Filo Pastry
• 500g of ED Smith Pumpkin Puree
• 1 cup walnuts, coarsely chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup of brown sugar
• 2 eggs
• 1/3 cup of heavy whipping cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• Icing Sugar & Cinnamon (for dusting)

Things You’ll Need
9×14 Casserole Dish
Large Mixing Bowl
Pastry Brush
Small Mixing Bowl
Measuring Cup
Measuring Spoons
Spatula
Sharp Knife

1. Preheat oven to 425 degrees Fahrenheit.
2. In a small microwavable bowl melt butter and add vegetable oil and mix well.
3. Coarsely chop walnuts.
4. Mix eggs together.
5. In a large bowl add pumpkin puree, brown sugar, walnuts, cream, spices and mix together until all ingredients are incorporated.

6. Place first layer of filo in casserole/baking pan with the extra overhanging the edges (you will need this to fold over your pita at the end). With your pastry brush lightly dot/brush the butter/oil mixture on the sheet of filo and up the sides (do not completely cover the sheet of filo in butter mixture as this will make your pita very greasy, less is best). Repeat 5x. Do not butter the last sheet of filo.
7. With a sharp knife slice remaining filo dough in half.
8. Spoon 1/3 of the pumpkin mixture into the casserole/baking pan and spread out.
9. Lay 1/2 sheet of filo dough over mixture and brush lightly with the butter/oil mixture as you did in step 6. Repeat 4x. Do not butter the last sheet of filo.
10. Add second 1/3 of mixture to the casserole/baking pan and cover with remaining sheets of filo one at a time and making sure to butter each one in between just as you did previously. Do not butter the last sheet of filo.
11. Repeat step 10 one more time with the remaining pumpkin mixture and filo dough. Do not butter the last sheet of filo.

12. Take the overhanging filo dough and fold over beginning with long edges first and then the short edges.
13. Brush the top of the pita with the butter oil mixture making sure to cover the entire surface but don’t over do it.
14. With a sharp knife carefully cut your pita into your desired servings. You don’t need to slice all the way through to the bottom of the pita just the top and the layers in between the filling. Be careful and go slow so the filling does’t get all over the top of your pita.
15. Place pita in the oven and bake for 15 min at 425 then reduce heat to 350 for remaining 30 min.
16. Once your pita has cooled run a sharp knife over the previously scored slices and cut right though.
17. Sprinkle with icing sugar and cinnamon and serve.
Enjoy!!!

Tips: You can substitute pecans for walnuts and even add some brandy soaked raisins if you like.