Eliopita with Walnuts, Feta & Rosemary


Μετάφραση της συνταγής στο τέλος.

Cypriot Eliopita is made by rolling a big piece of phyllo and filling it with olives, onions and aromatic herbs which is then made into a roulade.

The recipe for the phyllo is not quite the same as other types of phyllos as it is kneaded with , fresh orange juice.  You can either make it into a roulade or make smaller Eliopitakia (turnovers).

You will find the recipe for the traditional Eliopita, Eliopitakia and Eliopsomo in my Cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste” as well as in Volume 2 of my e-book.

I loved the combination of feta with rosemary and not long after I made “Eliopsomo” another Cypriot recipe, which is an olive bread making my own twists.  You can find the recipe here.

Eliopita with Walnuts, Feta, Rosemary, recipe by Ivy

Phyllo dough

For the filling:

500 grams throumbes olives, pitted and cut (or substitute with Kalamata olives)

1 red onion, finely chopped

100 grams feta

3 tbsp extra virgin olive oil

Fresh coriander, finely chopped

A handful of walnuts

Black pepper

A pinch of salt

Poppy seeds, to sprinkle on top

Directions: 

Prepare dough and set aside to rest for half an hour.

Mix all the filling ingredients together except the poppy seeds.

When the dough is ready roll out into a thin phyllo and spread the filling all over and roll to form into a roulade.

Brush with egg wash or olive oil and sprinkle some sesame seeds on top.

Bake in a preheated oven to 180o C / 350o F, for about 50 minutes.

Η ελιόπιτα είναι μια παραδοσιακή Κυπριακή συνταγή που γίνεται με φύλλο, διαφορετικό από τα συνηθισμένα γιατί ζυμώνεται με χυμό πορτοκαλιού.  Η γέμιση είναι νηστίσιμη και εκτός από ελιές, περιέχει κρεμμύδι και κάποια μυρωδικά.  Η παραδοσιακή συνταγή βρίσκεται στο βιβλίο μου.

Ελιόπιτα με Καρύδια, Φέτα και Δενδρολίβανο, συνταγή της Ήβης

Υλικά:

Φύλλο

Για τη γέμιση:

500 γραμμάρια ελιές θρούμπες ή Καλαμών

1 κοκκίνο κρεμμύδι, ψιλοκομμένο

100 γραμμάρια φέτα

3 κουταλιές ελαιόλαδο

Φρέσκο κόλιανδρο

Μία χούφτα καρύδια

Φρεσκοτριμμένο μαύρο πιπέρι

Μια πρέζα αλάτι

Παπαρουνόσπορο, για από πάνω

Εκτέλεση: 

Ετοιμάζουμε τη ζύμη και την αφήνουμε να ξεκουραστεί.

Ανακατεύουμε όλα τα υλικά εκτός από τον παπαρουνόσπορο.

Ανοίγουμε ένα λεπτό φύλλο και απλώνουμε τη γέμιση.  Το τυλίγουμε σε ρολό.

Βουρτσίζουμε σε ρολό ή με ελαιόλαδο και πασπαλίζουμε με τον παπαρουνόσπορο.

Ψήνουμε σε προθερμασμένο φούρνο στους 180o C / 350o F, for about 50 minutes, μέχρι να ροδίσει.


Kopiaste and Kali Orexi,

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Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Aside


Kotopita is one of many types of meat pites. This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook.

You can serve this Kotopita during the holidays as a starter. If you like you can make smaller ones. Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and form into mini galettes.

The previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred not to speak but to add subtitles in both languages.

Kotopita (Chicken Galette, Recipe by Ivy

Horiatiko Phyllo

Preparation time: 30 minutes

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 egg
  • ½ cup olive oil
  • ½ cup tepid water plus 2 tbsp
  • ½ tsp salt
  • ½ cup halloumi or graviera cheese

Kotopita filling:

Preparation time: 30 minutes

Baking time: about 45 minutes

Makes: 6 – 8 depending on size

  • 250 grams (8.80 oz) grated graviera or halloumi (divided). Some in phyllo, some in bechamel sauce and the remaining on top
  • Sesame seeds

Ingredients:

  • 500 grams (1.10 lbs) chicken breasts, boiled, skinned and cut into small pieces
  • 1 cup frozen corn, boiled for 10 minutes
  • 1 cup bell peppers (yellow, red, orange, green), julienned
  • ¼ cup, finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 tbsp spice mixture
  • 1/2 tsp tarragon
  • 1/2 tsp sweet paprika

Bechamel sauce:

  • 2 cups hot milk
  • 2 tbsp olive oil or butter
  • 2 tbsp all purpose flour
  • 1 egg
  • Salt
  • A pinch of nutmeg
  • 1 cup graviera or halloumi

Potato and pumpkin puree

This is optional. I had some leftover Potato and pumpkin puree but you can add only some grated cheese one top.

Egg wash:

  • 1 egg
  • 2 tbsp milk

Directions:

Prepare the dough.

Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add the egg and mix. Finally add the water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.

You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour. Set aside to rest.

Boil chicken for 30 minutes and when it cools, cut into small pieces.

To make the Bechamel sauce, heat the milk and set aside.

Beat the egg, mixing with a fork and set aside.

In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux. Add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. Remove from the heat.

Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated. Mix in the cheese.

Add the chicken, the parsley, the corn and bell peppers. Add salt, pepper, paprika and seasoning and mix.

Knead the dough for a few minutes and divide it into 6 – 8 pieces. Form them into a ball, dusting each piec with flour.

Flatten the disc and using a dowel rod roll out the dough. Flour your working surface and the dough regularly, each time rotating it and sometimes turning it over.

Place a 20 cm / 8 inch diametre plate on top and cut a round circle. Add 2 heaped spoonfuls of chicken filling in the centre. Then add the puree and finally some grated cheese to cover the filling.

Fold the outer parts of the galette into the centre, forming a round galette.

Line a large baking tin with parchment paper and place the galettes.

Beat the egg with a fork and mix in the milk. Brush with the egg wash and sprinkle some sesame seeds on top.

Bake in a preheated oven to 180o C / 350o F, for about 45 minutes or until golden brown.

Remove from the oven and set aside for 10-15 minutes to cool before serving.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks, free of charge, within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you buy the book or e-cookbook, a review is always welcome.

Kopiaste and Kali Orexi,

Tsipopita with Almonds

Aside


Tsipopita is a traditional Cypriot dessert (pita) made with home made phyllo and tsipa, which is the name of the butter used.   To make this butter full fat ewe’s milk is used and it is made by collecting the skin or crust which is formed on top of the milk, which in Greek is called τσίπα (tsipa).

This  pita is traditionally made with layers of phyllo which are brushed with tsipa and then ground cinnamon and cloves are sprinkled between each layer of phyllo.   It is then rolled, baked  and drenched in an armatic sugar syrup.

A friend and reader of my blog asked me yesterday if I could post the recipe for tsipopita.  Although I knew how to make it, I have never made it before.  As  I am still on a diet, I avoid using butter so I explained to her how to make it and at the time it didn’t even cross my mind to make it.

However, later in the afternoon our contractor visited us and he told us that he needs us to go to Nafplion on Monday for some details regarding the house, which need to be clarified on the spot. When he was leaving, he jokingly asked me if I could make some daktyla.

After almost a year since we met and visiting Nafplion at least once a month, we are now friends and I have made daktyla  for him and the crew a few times and they love them.    Although this morning I was planning to make daktyla, I couldn’t get tsipopita out of my mind and since I had some leftover stakovoutyro in the refrigerator, I decided to surprise them with tsipopita instead and hope they will like it.  Stakovoutyro is a Cretan butter which is similar to tsipa but if you have neither of them, you can use clarified butter.

I made a twist of tsipopita using roasted almonds in the filling, which is a cross between daktyla and baklavas.

This dessert is delicious but it is high in calories.   I am really tempted to try it, even if it is a tiny piece!!

Tsipopita, my take on a traditional Cypriot recipe

Preparation time:  1 hour
Cooking time:  45 minutes
Makes:  35 pieces

Ingredients:

100 grams tsipa butter (I used stakovoutyro)
For the dough:
500 grams all purpose flour
½ tsp salt
¼ cup olive oil
¾ cup water

For the syrup:

1 ½ cups sugar
1 cups water
1 lemon rind
½ piece cinnamon stick
1 tsp cloves
1 tbsp lemon juice
2 tbsp rosewater

For the filling:

100 grams roasted almonds
1 tsp ground cloves
2 tsp ground cinnamon
4 tbsp sugar
2 tbsp rose water

Directions:

Prepare dough and set aside to rest for half an hour.  See how to make dough here.

While dough is resting prepare the syrup. Put the sugar, water, cinnamon stick, cloves, lemon peel and lemon juice in a sauce pan and bring to boil, lower heat and simmer for 5 minutes. Remove cinnamon, cloves and lemon peel and add rose water and let it cool.  By the time you have finished making tsipopita the syrup will be ready for use.

Roast the almonds in the oven for about 15 minutes, until golden and give them a quick pulse in a food processor.  Mix them with sugar, cinnamon, cloves and rose water.

Divide the dough into 6 equal parts.  Roll out the dough on the pasta machine from No.1 to 3, to 6 and go until no. 8, to make a thin phyllo.   Make a long piece of phyllo which cut into the middle and join the two pieces in the middle.

Heat the butter until it melts and set aside to cool.   Brush the phyllo with the butter and sprinkle with 1/6th of the almond mixture.  Make into a roll starting from the narrow side and then twist.

Brush a 26 cm baking tin with butter and place the twisted roll in the centre of the baking dish, forming a coil.  Continue with the remaining 5 pieces.  When done, brush the top with butter.

Preheat oven at 180o C / 350o F and bake for about 40 – 45 minutes until golden brown.

As soon as you remove it from the oven add the syrup and cover it with a clean napkin until the syrup is absorbed.

Allow to cool before serving.


Kopiaste and Kali Orexi!

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Bougatsa Nistisimi (Vegan)

Aside


Bougatsa is the name of a hand made phyllo which is then made into  pastries which can either be sweet or savory.  It can be made with semolina cream, with feta cheese, with minced meat, with spinach, with potato etc.     This is a speciality in the towns of Serres and Thessaloniki, in Northern Greece but it has become so popular that you will find “Μπουγατσοπωλεία” (pr. Bougatsopolia) all over Greece,  selling only pastries made with this thin phyllo.

Bougatses are street food and are usually sold in small fast food shops or bakeries,  selling all types of pastries such as tyropites (cheese pies), spanakopites (pl. for spanakopita, which is quite popular abroad and is a spinach pie), loukankopites (sausages pies), piroshkis, peinirli etc.  In these shops you can only find the pastry with the sweet cream filling.

You can find out more about the history of  Bougatsa and a recipe  in my other blog.

I have made Bougatsa with homemade phyllo several times based on Shiamishi.  Shiamishi (page 120 of my cookbook), and bougatsa have a few similarities as the phyllo is based on the same technique and the filling  is  also a semolina cream with a mastic flavour.   Instead of being baked, shiamishi is deep fried.  To make bougatsa I have used  the semolina cream of galaktomboureko (page 127 of my Cookbook).

You can make bougatsa as one big pie or smaller individual ones.

After making Bougatsa many times with a wonderful result, I decided to make “Nistisimi Bougatsa” , making the cream with coconut milk and using olive oil and vegetable margarine.

Bougatsa Nistisimi, Recipe by Ivy

Ingredients:

Shiamishi Pastry phyllo, made with olive oil (recipe in my cookbook)

For the filling

1 cup semolina
¾ cup sugar
3 mastic resins, pounded with 1 tsp sugar (or use 1 tablespoon lemon zest)
250 ml coconut or almond milk
2 cups water
2 tbsp blossom water (optional)
1 tablespoon margarine

Directions:

Put the water and milk, together with sugar and mix on low heat until lukewarm and the sugar dissolves.  Add the semolina, mastic or vanilla and start mixing with a balloon whisk until it sets.  Mix in the margarine and blossom water until the cream thickens.

Empty the cream in a baking tin or large bowl so that the cream is not higher than 1 cm.  Cover with cling film and set aside until the cream cools.

Roll out the dough, same way as for shiamishi.  Cut a piece of cream and fold the phyllo.  Place in a well oiled tin.

Preheat oven at 180ο C / 350o F and bake for about 45 minutes or until golden.

Serve while still warm sprinkling lots of icing sugar and cinnamon on top.

I am linking “Nistisimi Bougatsa” to the event Creative Concoctions, created and hosted by Ivy, at  Kopiaste to Greek Hospitality.

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Kopiaste and Kali Orexi,

Breads, Pies and Snacks



How to make … dough and roll out phyllo

Kifylla –               Tahinopita

Flaounes    –  Halloumopita –     Kypriaki Pitta –  Spanakopita

Kolokotes Eliopitakia –  Elioti –    Bourekia me Kima

Glystarkes – Kritsinia –           Tyropita –   Tyropita Muffins

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