WHAT? For the homemade filo pastry 150g. plain flour 30ml. Greek extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon salt 70ml. (approx.) tepid water Flour to roll the filos For the filling 2 white onions roughly chopped 2 garlic cloves ⅓ chopped fennel A few fennel seeds, freshly ground pepper, paprika, pepper Chilli 2-3 teaspoons of trahanas (or flour) 1-2 tablespoons EVOO 1 teaspoon honey Bunch of dill, bunch of mint 300g. Mix of Greek cheeses (I used feta, mizithra, anthotyro) Sesame seeds for the top HOW TO? For the filo 1️⃣I use a mixer, but you can do with your hands. Add to the flour the salt, vinegar, olive oil and gradually add the water. It may not need all the water. We want a soft and doughy pastry.
2️⃣Mix, so it’s a solid pastry. It shouldn’t stick; if it does add flour. Leave for couple hours to rest covered in cling film. 3️⃣Roll the filos into 5-6 long and thin strips. For extra thin filos, put in a pasta maker (if you’ve got). The pita will look like a traditional snail. Let the filos with flour on a worktop to rest, but not dry. For the filling 4️⃣In a frying pan, add olive oil and sauté the onions, the garlic, the fennel, the pepper, paprika and fennel seeds for 2 minutes. Add the honey and caramelise for 2 minutes. Off the heat. Add the cheeses, mint, dill and trahanas (alt. Use two tablespoons flour). 5️⃣Do not add salt, if you don’t try. 6️⃣Grease a round shallow tray. In the long and thin strips add two to three teaspoons of mix in the middle. Press firmly the edges with water and make a cylinder. Start creating the pie from the outside. Carry on with the rest. The pie will be very traditional Greek pie looking like a snail. 7️⃣Finish the pie with rubbing some olive oil on the top and spread sesame seeds. Cook at preheated fan oven at 180 degrees for 50-55 minutes, until it’s a lovely brown colour. Let it stand for 10 minutes before you cut and enjoy.
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