Greek pita (pie) from A to Z (master class)

Category: Bakery products
Kitchen: greek
Greek pita (pie) from A to Z (master class)

Ingredients

Filling:
Small forks of cabbage (chop finely) 1 PC.
Carrots (coarsely grated) 2 pcs.
White part of large leeks (finely chopped) 1 PC.
Red pepper (cut into small pieces 1 PC.
Feta cheese (hand knead) 150-200 g
Grated Kaseri cheese (can be substituted for Sulguni) 150 g
Eggs (beat with a fork) 3 pcs.
Salt. pepper
Dill 3 tbsp. l.
Horyatiki yeast dough (rustic):
Flour (sift!) 500 g
Dry yeast 8 g
Milk (heat) 3 tbsp. l.
Warm water 100 ml
Olive oil 3 tbsp. l.
Moonshine or vodka 2 tbsp. l.
Egg 1 PC.
Ol. top and mold oil 50 ml
Yolk 1 PC.
Salt, pepper, black or white sesame seeds (optional)
Form 26 cm in diameter. cover the bottom with baking paper and grease the whole form with butter

Cooking method

  • Greek pita (pie) from A to Z (master class)
  • filling products (no butter needed!)
  • Greek pita (pie) from A to Z (master class)
  • place all chopped vegetables in a wide saucepan and add 100 ml. water. simmer for 15-20 minutes. to make them softer
  • Greek pita (pie) from A to Z (master class)
  • put in a colander and let the liquid drain when cool. add cheeses. eggs and dill. mix
  • Greek pita (pie) from A to Z (master class)
  • dough products
  • Greek pita (pie) from A to Z (master class)
  • dilute yeast in warm milk. make a funnel in flour and pour in butter and an egg beaten with a fork. then add alcohol. salt. pepper and some water
  • Greek pita (pie) from A to Z (master class)
  • and slowly slowly start mixing with your fingers. collecting the dough. as if in a circle and adding water. * you have to be very careful with water. it may take much less or more. it all depends on the moisture content of the flour. lastly, stir in the yeast that has come up and add more water only if necessary.
  • Greek pita (pie) from A to Z (master class)
  • consider. that at first the dough is going very hard. this is how it looks at first
  • Greek pita (pie) from A to Z (master class)
  • but gradually with stirring and from the warmth of your hands. it acquires the required softness and elasticity. knead the dough for 10-12 minutes. if tired. take a short break. the finished dough does not stick to your hands. check the readiness of the dough by pressing with your finger until a dent is formed
  • Greek pita (pie) from A to Z (master class)
  • if after 2-3 minutes. it will align. then the dough is ready. place the dough in a bowl and cover with a towel and leave to rise for 30-35 minutes. it will double in volume
  • Greek pita (pie) from A to Z (master class)
  • knead the dough and divide into 2 parts. one more for the bottom layer of pita. and another smaller one for the top
  • Greek pita (pie) from A to Z (master class)
  • roll out a large piece of dough into a circle with a diameter of 40 cm and a thickness of 0.4-0.5 cm. (I did this using a special rolling pin for the dough from which pits are baked. It is 80 cm long and 2 cm in diameter) dough it turned out so elastic and not sticky. that when rolling, I absolutely did not dust the surface with flour
  • Greek pita (pie) from A to Z (master class)
  • "wind" the dough on a rolling pin and transfer to the prepared form. to lay out pressing against the sides and bottom. put stuffing
  • Greek pita (pie) from A to Z (master class)
  • roll out the dough for the top with a diameter of 30 cm. "wind" on a rolling pin. cover the filling with dough. run along the top of the form with a rolling pin, cutting off excess dough
  • Greek pita (pie) from A to Z (master class)pinch the edges well. it is possible and as we pinch the dumplings. grease with olive oil and pierce in many places with a toothpick
  • Greek pita (pie) from A to Z (master class)
  • bake in a preheated 180 "oven for 45-50 minutes. 10 minutes before the end of baking, grease with yolk and sprinkle with sesame seeds. Place the finished pita on the wire rack
  • Greek pita (pie) from A to Z (master class)
  • here it is! and this is from the remains of the dough (which we cut off) a small tyropite!
  • Greek pita (pie) from A to Z (master class)
  • Greek pita (pie) from A to Z (master class)
  • Greek pita (pie) from A to Z (master class)

The dish is designed for

12 pcs.

Time for preparing:

90 minutes

Note

The Greek tyrant Nicomedes is credited with saying: "The cook is equal to the poet." Moreover, the art of a cook was valued in Ancient Greece even above the work of writing. And this happened because the Greeks of that time treated the business of cooking as an art.It was the culinary experts of Ancient Hellas who were the first, at least among Europeans, to come to the fruitful idea that products in the cooking process can be used not only in their natural form, but also mixed. So it would be fair to say that, in addition to philosophy and astronomy, the Greeks also gave mankind cooking.
Well, what did these Greek virtuosos scoop and scoop invent? First, they came up with the idea of ​​baking pies, in particular pies with meat, cheese or vegetables, as well as mixing certain products.
It is a mistake to think that Greek pies (pies) are baked only from puff or filo dough! Horyatiki (rustic) dough is considered very popular in Greece. which is prepared both with yeast and without yeast! This recipe, taken by me from the Greek chef Eleni Nicolau, is a direct confirmation of this! Thin. slightly crunchy dough (it's not for nothing that we added alcohol) and a lot of filling! - the motto of Greek pita!

Lana
How lovely this Greek pita is in your performance!
natapit
And the photos !!! ...
Thanks for the recipe, there is also a country dough recipe in it!
Please accept my admiration!
natapit
lana7386- Sveta. thank you very much. I am very pleased!!!
kubanochka
Oh! And really, how is such a recipe missed? !!!!! Natasha, thanks for the great master class. I have a special relationship with Greek cuisine, the roots tell, you know ...
natapit
glad. what we liked !!! I adore and adore Greek cuisine !!! Thank you!!!
barbariscka
Natasha, this is so great that I can only express my admiration !!
Greek cuisine is very close to me, because I grew up in the Caucasus ... and Colchis and Greece had a lot in common ... I am glad to bookmark your recipe, I will definitely cook it.
natapit
Thank you! I will try to continue to delight you with new Greek recipes!
Ru
natapit, did I understand correctly that salt is not put in this dough?
natapit
Ru, no, not right! They put not only salt, but also ground pepper, I added it to the ingredients, in the step-by-step description it can be seen in the photo and written!
Ru
I did not have time to look at the answer by the time of preparation, but I thought and thought and salted (in the recipe I somehow missed salt in the dough). True, it turned out that one and a half teaspoons of bread was not enough for me. The dough is bland. In consistency, as described by the author, it is soft, but with a crispy crust.
I would never have thought of putting pepper directly into the dough, although in this version it would be very appropriate there.
I don't have a picker for dumplings, so I can't boast of beautiful edges, but otherwise this is what happened:
Greek pita (pie) from A to Z (master class)
natapit
it looks pretty, yes, the Greeks often put not only pepper, but also origano in the dough!
Nataly_rz
Girls who haven't baked yet, you missed a lot, it's delicious and not difficult at all. Hope me natapit forgive that I entrusted the dough to the bread maker, but it seems to me that it turned out exactly as it should: I performed a pressure test. It rolls out perfectly without flour, and for those who do not have a special Greek rolling pin, you can transfer the dough on a silicone mat. The only puncture - there was too much filling, I could not find a form for such a volume, so I baked in the bottom of the tagine. Here's what happened:
Greek pita (pie) from A to Z (master class) Greek pita (pie) from A to Z (master class)
And I still have the filling, so all that remains is to knead the dough
natapit
Nataly_rz, what a fine fellow! The cut shows how beautiful the pita is! Bravo!
Alexandra
natapit,

I came with gratitude.

I borrowed a dough recipe, which I changed into whole grain (I'm a diabetic) and made a meat pie with pumpkin with it

🔗
natapit
Alexandra, went to your link! I liked it very much, well done
Alexandra
natapit, thanks again

I admire all your recipes
natapit
Thank you!

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