This is just one of the many dishes we ate with great pleasure. Pies of this description are readily available throughout, fillings can vary from spinach, feta, nettles, wild greens and local cheeses. They are usually served at room temperature and eaten pretty much as soon as you have it in your hand. Great street food!
GREEK ISLAND PIES
I have so many memories of my time in Greece and in particular was the many food stores selling these cheesy pies encased in wonderfully oily pastry. This is one of many that I make time and time again.
Makes 6 large pies
175g plain flour
175g wholemeal flour
5 Tbsp olive oil, plus extra for brushing
350g ricotta cheese
Grated parmesan, aged cheddar or cheese of your liking, for sprinkling
Pinch Greek oregano
Pinch sea salt flakes
In a large bowl add the flours, pinch of salt and oil, mix with your hands whilst pouring in a little warm water at a time. You are wanting the dough to be soft and pliable! Knead the dough until it loses it stickness about 3-5 minutes.
Divide the dough into 12 even sized balls, cover with a damp cloth and let rest for 30 minutes. Roll out the dough into thin rounds about the size of your fry pan, continue until all are done.
Spread a thin layer of ricotta cheese over the base of 6 rounds, sprinkle with a pinch of oregano and light sprinkle of salt, leaving a narrow margin around the edges. Moisten the edges with a little water or egg and place another round on top, and press down to seal. Dust with a little flour.
Heat up a heavy frypan brushed with oil to medium-low heat. Add one pie at a time and cook for 5-7 minutes on each side, or until lightly browned. Drain on paper towel and sprinkle with grated cheese.
Cook the remaining pies, brushing the pan with oil each time.