Sarakatsani-Style Pie

"A nontypical but exceptionally delicious phyllo pastry that you`ll definitely want to try a second time."
Preparation60 min.
Cooking35 min.
Тotal95 min.
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  • flour - 2 cups (480 g)
  • salt - 1 tsp
  • vinegar - 1 tablespoon
  • oil - 2 tablespoons
  • water - 1 cup (220 ml), warm
  • for the filling
  • feta cheese - 9.5 oz (275 g), crumbled
  • oil - 1/2 cup (125 ml)
  • lard
  • butter


In hot water, mix the salt, vinegar, oil and gradually start adding the flour. Knead a smooth and soft dough (leave a bit of flour aside for rolling later), divide it into 5 balls. Let them rest for 30 minutes in a warm place. Each sheet is rolled out very thin, add a little flour, so it does not stick.

Each sheet is then transferred to a large cloth and the edges are slightly and carefully stretched - the goal is to make it transparent. Each sheet is sprinkled with oil, a little melted butter and crumbled feta cheese. Using the cloth, roll the sheets up into rolls and arrange in a greased tray to form a snail-shell pattern.

Allow the pie to rest briefly and then add a little melted lard. Put it to bake for 20 minutes in a heated 356°F (180 °C) oven. Put 4/5 cup (200 ml) of water with a little salt to boil. Then 20 minutes later, pour the water evenly over the pie and return it to bake until finished for 10-odd minutes at 320°F (160 °C).

Smother the baked Sarakatsani-style, covered in a towel, and serve after 10-15 minutes.find similar recipes here

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