Category Archives: pitas

Bulguropita

This is like a tembelopita but with more body…very tasty.

  • 1 c bulgur
  • 1 1/2 cup milk
  • 1 c flour
  • 4 eggs
  • ½ c olive oil
  • 1 lb feta crumbled
  • 2 teaspoons baking powder

Warm the milk in microwave or on stovetop and then add the bulgar. Allow the bulgar to sit in the milk for about an hour.  It should absorb the milk.

Preheat the oven to 350 deg. Spray 9×13 pyrex pan with cooking spray.  Combine the flour, baking powder, eggs, oil, and bulgar.  Stir in the crumbled feta.  Bake in a 9×13 in pyrex for about 40 min until golden brown on top and bottom.  

From Andromahi ❤

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Bobota

  • 2 c grated zucchini
  • 2 tsp salt
  • 5 cups corn flour
  • 5 cups water
  • 1.5 cups olive oil
  • 1 tsp baking powder
  • 1 egg
  • 1 lb of feta crumbled

sprinkle grated zucchini with salt and let it drain in a colander for 20+ minutes.  Combine all ingredients except feta.  Batter will be watery, that’s ok. Pour into large flat pan (jelly roll pan or large roasting pan) sprayed with baking pam or buttered. sprinkle top with feta.  Bake at 350 deg for about 45 min until top and bottom are browning. (may take longer)

From Andromahi ❤

Spanakopita and spanakotyropita

  • A lot of spinach—two large bags, or two large bunches, cleaned, stems removed and roughly chopped

    spanakopita before top phyllo put on

    spanakopita before top phyllo put on

  • 2 leeks (cleaned and chopped) or 1 yellow onion chopped
  • 1 bunch fresh dill, chopped
  • 4 or 5 eggs
  • 2 tbsp rice (to absorb water in pita)
  • 500 g feta (if making spanakotyropita)

Prepare phyllo.  Combine spinach, leeks (or onion), dill, eggs and rice.  (Feta too if making spanakotyropita).

Place 5 bottom layers of phyllo in pan, spread filling, and put on top 4 layers of phyllo.  Slit the top because spinach will release a lot of steam that will balloon pita.  Bake for about an hour at 350 until top and bottom is golden.

From Andromahi

Galatopita

  • 4 1/2 cups milk
  • 1/3 cup of sugar (or 2 handfulls!!)
  • 2 tsp salt
  • 1 cup farina
  • 7 eggs + 1 more for top

Prepare phyllo.  For galotopita put all nine layers on the bottom.  Heat milk and sugar and salt.  When it gets warm (not hot) add the farina.  Heat until mixture boils then take it off of the heat.  Beat in eggs with whisk one at a time.  Pour milk/egg mixture on the phyllo and brush top with extra beaten egg.  Bake for 45-60 min until golden brown on top and bottom.

From Andromahi ❤

Kolokithopita

  • 1 large zucchini grated
  • 3 Tbsp sugar
  • 1/2 cup melted butter
  • 5 eggs

Prepare phyllo.  Put grated zucchini in collander and sprinkle with salt.  Allow it to sit and drain for about 20 minutes.  In a bowl, combine the drained zucchini, eggs, sugar, and melted butter.  After the first five layers of phyllo are down, pour in the filling and continue with the remaining 4 layers.  cut a slit in the top because this will generate a lot of steam during baking and the top layer of the pita will balloon. Bake about 1 hour until gold brown on top and bottom.

 

Another Kolokithopita:

  • 1 butternut squash, pealed, cut into chunks
  • 500g badgos or feta crumbled
  • olive oil and salt

coat the squash chunks with olive oil and roast in the oven for about  1 hour until soft.  When done, place in a bowl and mash.  After first 5 layers of phyllo are down, spread squash and sprinkle cheese on top.  Finish with 4 remaining layers.  Slit top.  Bake for about an hour at 350 deg.

 

From Andromahi ❤

 

Tyropita

  • 800 g feta crumbled (dodonis if possible)
  • 4-5 eggs

Prepare phyllo, combine egg and feta.  After the first five layers of phyllo are down, pour in egg/feta mixture, and continue with remaining 4 phyllo layers.  Bake about 1 hour at 350 deg until golden and when you lift the pita with a large spatula you can see that the bottom is nicely browned.

On New Years, hide a coin—Vassilopita :-)!

 

From Andromahi ❤