Patsavoropeta) It is a traditional Greek filo pie, which is easy to prepare, delicious and tastes great. Let’s make this treat today on National Pancake Day, January 23rd
It is a combination of two words:
- “Patsavoura”, which translates as a rag
- “Pita” which means pie
All together, it describes his carelessly collected look.
Nigella Lucy Lawson is an English food writer, chef and cooking show host. She taps into our culinary rhythms with recipes that are uncomplicated, convenient, and always satisfying.
“This is a salty and sweet (think Greek cheesecake) version of the Greek Patsavouropita, created by bakeries as a way to use old scraps of filo pastry: the ‘old rags’ that the title refers to. Counters, collect all the pieces and turn them into this pie. That’s why, You don’t have to worry about keeping your file covered while you’re on the go, as it’s usually advised. It doesn’t matter if it dries out a bit while you’re doing it, this can really be desirable,” she writes.
Nigella shares her recipe.ingredients
- 100 grams of soft unsalted butter
- 270g frozen phyllo dough (thawed)
- 250 grams of feta cheese
- 2 tablespoons of grated Parmesan cheese
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 large eggs
- 150 milliliters of full fat milk
- 1 tablespoon of sesame
- 1 tablespoon good liquid honey (such as Greek thyme or orange blossom honey), plus more for serving
- Melt the butter in a small saucepan, then remove from heat.
- Lay a layer of phyllo in cake pan, making sure it goes up the sides; You will need to use more than one sheet. Then pour 1 tablespoon of the melted butter over the pretzels.
- Using 1/3 of the remaining filo sheets, tear off the leaves, rub and drop loosely into the tin. Then crumble in half the feta cheese, sprinkle with 1 teaspoon Parmesan and less than 1/2 teaspoon thyme leaves (or 1/2 teaspoon dried thyme) and pour 1/3 of the remaining melted butter over top.
- Repeat until you’ve used up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of “rag rags” (because they are the lid), and fill the can a little more tightly, but still get clean.
- Fold the overhanging edges of the filo over on themselves, and pour the remaining butter over the top. Using the sharp point of a knife, make 2 cuts and 2 cuts in the filled tin, edge-to-edge to create 9 sections. It’s important that you don’t use a dull knife because you don’t want to pull or pinch the file.
- Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last piece of thyme with sesame seeds on top. Leave it for at least 30 minutes in a cool place before baking. If two hours is easier for your schedule, put it in the refrigerator. And you can do this in advance (see note).
- Preheat the oven to 200°C / 180°C. When ready, the pastry will be golden brown and puffy, and set on the inside.
- Leave it for 10 minutes, then put a tablespoon of liquid honey on top.
- Cut into slices or slabs – using a serrated bread knife and sawing action to prevent the filo on top from being crushed too much, then push the knife down to chop. Serve the pie straight out of the tin and put a jar of liquid honey with a spoon in it (or you can pour it into a jug) on the table for people to add while they eat.
Make a note in advance: the pie can be made up to 1 day in advance and kept in the refrigerator. The pie can also be frozen at this point, in this case, cooked from the freezer, as is the note on freezing.
Store Note: The pie is best on the day it’s made, but leftovers can be stored in the refrigerator, on a plate covered with plastic wrap or in an airtight container for up to 2 days. The fillets may be reheated in an oven preheated to 150°C/130°C fan/gas mark 2/300°F for 15-30 minutes until piping hot. Cool for 5 minutes before serving (this will crisp up the dish again).
Freezing Note: Wrap tin tightly in a double layer of cling film and a layer of foil. Freeze for up to 1 month. To cook from frozen, unwrap and place in a cold oven, then turn on the oven at 200°C / 180°C. fan/gas mark 6/400°F and bake for 45-55 minutes. If the top browns too much (check after about 40 minutes), cover with foil. Make sure the pie is hot in the center before removing it from the oven.
Leftovers may also be frozen, wrapped tightly in a double layer of clingfilm and then placed in a resealable bag or wrapped in foil, for up to one month. Thaw overnight in the refrigerator and reheat per store note.