Making your own phyllo might seem scary at first. But you can master it easily with lots of patience and practice. Use the same phyllo recipe to make a variation of Greek pies, like Spanakopita or Feta Cheese Pie. You can always buy some at the supermarket, but homemade is better, by far. This pie is sweet and sour with lots of feta, a twist to the classic Greek feta cheese pie.
FOR THE PHYLLO DOUGH
500gr AP flour plus more for dusting
300gr of water
1tsp baking soda
1tsp sea salt
Add all ingredients to a stand mixer fitted with the hook attachment and knead for at least 10 minutes. The dough has to be soft and pliable but not sticky. So, add flour or water accordingly if needed.
Wrap and let it rest for 1hr.
FOR THE FILLING
6 large leeks, cleaned and chopped
2 carrots, grated
2 large eggs
300gr feta cheese
3/4cup Greek Yogurt
Salt & pepper
Saute the leeks until translucent, about 7 minutes. Add the carrots, stir and cook a little more. Turn off the heat and set aside till cool.
Preheat the oven at 200 C.
Cut the phyllo dough in 2/3 & 1/3 . Will use the big chunk for the bottom and the smaller part for the top.
Flour a surface and cut the big chunk in half. With the help of a rolling pin, spread the dough in a slim, rectangle shape, as thin as possible. Turn the dough over many times and each time you roll it out, dust with more flour.
Add some olive oil to the bottom of a pan and spread the phyllo evenly. Add some more olive oil.
Repeat with the second part of the dough
To prepare the filling: beat the eggs in a large bowl. Add the olive oil, the yoghurt, the feta cut in cubes, and finally the leeks with carrots—season to taste.
Fill the pan with the filling.
Cut the 1/3 part of the dough in half. Roll out the first half and put it in the pan over the filling. It has to cover it completely.
Add some olive oil on top and repeat with the remaining dough.
Stuff the phyllo edges into the pan, adding some more olive oil in the corners.
Cut the pie horizontally and vertically so that steam escapes as the pie bakes.
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