Homemade Wheat Pitas

Greek Pitas
Homemade pitas are a much healthier alternative to bread or tortillas, and they don’t even take a professional baker to make! You might not even settle for another store bought pita again. I hope you will try this wonderful recipe the next time you want to make a sandwich, tortilla, wrap, or even a Greek gyro

Homemade Wheat Pitas:
5 cups flour (500 g.) < 2 1/2 cups wheat, 2 1/2 cups bread flour 
2 1/2 tsp. dry active yeast
1/2 – 1 T. salt
1 T. EVOO 
1 cup warm water (110° F)
Sift together flours, yeast, and salt. Add oil and water and begin stirring with wooden spoon in the same direction until forming a ball. Let the dough rise in a clean bowl and warm place for 30 – 120 minutes. Turn out onto your work surface and knead for 10 minutes by hand or until you feel the dough become smooth and elastic. Roll into a long rope enough to cut into 12 equal pieces. Roll out into circles about 1/2″ thick or thinner, depending on your preferences; the thinner, the more tortilla like and the thicker the more pita like. Heat heavy skillet on medium high heat and grill on the first side for 15-20 seconds, flip and heat until bubbling, flip again and cook again until finished. Serve warm, let cool, or freeze for another day! 

Short and sweet and straight to the point… Kali Orexi!

Spiraled Cheese Pie

Greek Pitas
Tyropita is the Greek name for this spirally, cheese filled snack, and it is one of the most common go-to foods here in Greece. You want something for a late breakfast, tyropita; you want something for a little snack, tyropita; you want something for a light evening meal, tyropita… I think you get my point.  You just can’t come to Greece without trying one or three of these, and although I prefer spanikopita or spanikopitakia simply for the extra nutrition benefit of added spinach. 

You can easily make your own tyropita for a party or just for something fun and delicious to snack on next time you are craving something savory. Whether you choose to make it spiraled, cigar shaped, or simply in a cake pan and cut into squares is up to you!

All you need is a package of ready phyllo sheets, a small container of real feta cheese (the block kind with liquid), and a dash of either dried mint or oregano. Some people use a variety of cheeses by mixing a feta with a harder cheese, this is also great tasting. Choose your cheeses, crumble them together, roll out you phyllo, fill, brush with olive oil and roll up and into a spiral (or long cigars). Bake until golden brown, cool, and serve to everyone around! 
It really is easy to make and always a crowd pleaser around this part of the world! Try it and let me know what you think? 

Spanikopitakia.

Greek Pitas
Now that is a fun word to say: spanikopitakia, spanikopitakia, SPANIKOPITAKIA!!!

These are wonderful little treats to have around the house or to make for a party, just grab and go! They are just a little more work than spanikopita, but the extra step of folding each one individually makes for a nice change (and sometimes of a less mess when eating too).

You will follow the same recipe as Spanikopita but instead of layering in a dish, you will roll into individual triangles. Easy Peasy.


Mini Spinach Pies Recipe: 
Printable Recipe

1 bunch of spinach, about 6-8 cups fresh or approx. 2 cups frozen
1 large onion, chopped
1-2 T. fresh dill, or use less if dried dill 

EVOO (Olive oil) on hand to saute and brush phyllo
1-2 eggs, slightly beaten
6-8 oz. fresh feta cheese
Salt and pepper to taste
1/2 -1 lemon, squeezed, optional
Phyllo sheets (usually found in your market’s freezer section)
If you are using fresh spinach, be sure to soak and wash it 2-3 times to ensure it is well cleaned. Even buy organic if it is somewhat affordable, spinach is one of the “softer” vegetables where buying organic makes a difference. Add 2-3 Tbsp EVOO to your pan and saute your onion on medium – medium high until translucent, add any other veggies now and cook until tender, finally, add the spinach stirring to mix. Cook the spinach down until it is wilted. Turn off heat (unless you have gas stove, then keep on low, and add your seasonings to cook another 2-3 minutes. Remove completely from heat to cool enough not to scramble your eggs! Preheat your oven to 190° C / 375° F. 
Cut several phyllo sheets lengthwise into 3″+ wide strips, cover with a damp cloth so they do not dry out. Add the beaten eggs and crumbled feta to the saucepan and mix with spinach until blended. Oil one strip of your phyllo and spoon some spinach filling onto the end and fold over making a triangle. Continue to roll over keeping the triangle shape until you have reached the end. You can seal the ends with either some water or an egg brush.  Bake in preheated oven for 15-20 minutes or until golden brown. Removen from oven and cool for another 15 minutes before serving.

The end result is something divine, especially when you eat warm and fresh from the oven. I always prefer my spinach pitas with feta, and I sometimes add a little of any other cheese I have one hand. A lot of times though, spinach pies are and can be made without feta, it is all up to the mouths that will be enjoying them!

Living in Greece, I can always find a shop open and serving either spinach or cheese pies, but it is truly better when made at home. You know exactly what and how much of something is going into what you are eating (and then into your body) and the flavors develop a kind of sentimentality leading you to create special memories with the ones you love!

You will also be happy to know that these little guys freeze wonderfully. It is worth making a large batch and freezing some for a rainy day or one of those NON-cooking days that we always have at one point or another. If freezing, cook as normal (being careful not to burn) and then put in air tight container or freezer bag and pop in over to reheat just before serving!

Enjoy ALL of the benefits of spinach today, tomorrow, and the next…
> Loaded with a rich source of vitamins A and C, also great for added calcium, fiber, magnesium, and folic acid!
< Contains choline and inositol, the substances that help prevent the thickening and hardening of your arteries, helping you prevent a heart attack!
> Also helps stabilize blood sugar levels and the vitamin K helps keep your blood overall healthy!
< Spinach also is packed full of flavonoids and carotenoids with function as powerful antioxidants and anti-cancer agents!

Eat spinach raw, sauteed, pureed, or however you prefer . . . but just eat it often!!!!

Spanakopita me feta.

Greek Pitas
Authentic spinach pie with feta cheese. A classic Greek snack. 

You can make this simple and delicious pie over and over, and once you taste it, you will most definitely want to. It is a really great thing to have around the house when you are a little munchie or even to prepare for a picnic. Regardless of your reasons, this is a sure-to-be crowd pleaser, and something very common in everyday Greek culture. Almost on every corner, you can find somewhere to buy a spanikopita or a tiropita (cheese pie), but in my opinion it is hard to find one that has the quality of a homemade spanikopita! Even better is one with a yiayia’s touch, prepared by a grandmother with decades of experience!!!

In this particular recipe, I have not made my own phyllo dough but easily purchased them. You can see a homemade village phyllo dough recipe here. The village phyllo is much thicker and slightly chewy, really wonderful but a little time consuming!!! I also used fresh spinach because it is in season right now, but I have used frozen spinach many times before. Another favorite addition is to add some sautéed leeks or zucchini to the spinach, they both make a great compliment to the pie.

Spanikopita Recipe: Serves 12 small pieces, 1 small pie
Printable Recipe
1 bunch of spinach, about 6-8 cups fresh or approx. 2 cups frozen
1-2 leeks or zucchini, cleaned and chopped, optional
1 large onion, chopped
1-2 Tbsp. fresh dill, or a little less than 1 Tbsp. dried dill
EVOO (Olive oil) on hand to saute and brush phyllo
1-2 eggs, slightly beaten
6-8 oz. fresh feta cheese
Salt and pepper to taste
Phyllo sheets (usually found in your market’s freezer section)

If you are using fresh spinach, be sure to soak and wash it 2-3 times to ensure it is well cleaned. Even buy organic if it is somewhat affordable, spinach is one of the “softer” vegetables where buying organic makes a difference. Add 2-3 Tbsp EVOO to your pan and saute your onion on medium – medium high until translucent, add any other veggies now and cook until tender, finally, add the spinach stirring to mix. Cook the spinach down until it is wilted. Turn off heat (unless you have gas stove, then keep on low, and add your seasonings to cook another 2-3 minutes. Remove completely from heat to cool enough not to scramble your eggs! Preheat your oven to 190° C / 375° F. Prepare a baking pan (round or square) brushing olive oil in the bottom of the pan. Place 3-4 phyllo sheets on the bottom and be sure to brush oil between each sheet. Add the beaten eggs and crumbled feta to the saucepan and mix with spinach until blended. Spread half (or all) of the spinach mixture onto the phyllo sheets evenly, adding 2 more phyllo sheets if you prefer a slightly more dense pie, again remembering to lightly brush with oil each sheet, add the remaining spinach and feta mix, and then top with 3-4 more phyllo, again brushing each sheet. The middle phyllo layer can easily be skipped if preferred. In my pan I fold over the bottom sheets’ edges onto the top layers to create a nice sealed pie. You can also choose to cut you pie before cooking or after, both are good. I prefer to cut before, because then the pie is easier to serve and the phyllo doesn’t break off everywhere. If you forget, no worries though. You can also sprinkle on a few drops of water if you need to “seal” down your phyllo, this works great in keeping the sheets from rolling up in places it shouldn’t!  Bake in preheated oven for 30-45 minutes or until golden brown. Removen from oven and cool for 20 minutes before slicing and serving.
This recipe can easily be doubled, and will also freeze well if wrapped properly. I hope you enjoy this as much as me and the rest of Greece!!!

Kali Orexi 

Tyropitta me praso.

Greek Pitas
This is a wonderful not-quite-quiche-like but utterly melt in your mouth good pie made with leeks and feta. 


To start off this new food blog of mine, I would like to share my first recipe I found from the Sporades islands. Well, I did not actually find it there – it hails from there to be more specific.

It is a simple, yet delicately delicious, “quiche-like” cheese pie. It is perfectly suitable for a mid-morning snack, a light lunch combo served with a salad, or an after-dinner-but-I-am-still-hungry delight.

Try it for a little Greek flavor in your life. Here is the recipe:

1 Onion, chopped
1/4 cup Butter
4 Tbsp. Olive Oil – always extra virgin :)
2-3 Lg. Leeks, washed and chopped about 1/2″ thick
1 cup plain Greek (or strained) yogurt*
1 cup all-purpose flour
1/2 tsp. Baking soda
3 Large/ or Extra large eggs, slightly beaten
11 oz. -ish Feta cheese, crumbled**
4 oz. Parmesean cheese, freshly grated
3-4 Tbsp. Fresh dill weed (or ~ 1 Tbsp. dried)
Salt/Pepper

Preheat oven to 350 F./180 C. degrees and grease a 9″ spring form pan. Sautee onion until lightly golden, add leeks and sautee for 10-12 minutes longer. Remove from heat when cooked to slightly cool. Sift flour and soda, stir in eggs, then add yogurt, feta, and half the parmesean cheese. Stir well while slowly adding leek/onion mix, and lastly add the dill, salt, and pepper to taste. Pour into pan, sift slightly to even batter, top with remaining parmesean, and bake for 40-45 minutes or until nicely golden brown. Allow to cool in pan until set up. Serve warm and enjoy.

All of my recipes can be and usually are converted to whole wheat flour, substituted butter for olive oil or apple sauce, and reduced sugar or honey. I typically try ever recipe “normal” for testing purposes, but be sure that these slight changes benefit your health and taste buds.

* = Greek yogurt is strained yogurt, you can buy or strain your own but it is important that it not have too much water.

** = Try to buy feta in a block with its liquid (called alme)instead of already crumbled, but if you’re not able then use what you find.

PS. Please email/message me if you have any cooking questions and/or directions on this recipe.

Kali Oreksi (Bon Appetite – from French to Greek)