Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried (when usually they are baked in the rest of Greece). Traditionally, these fried spiral pies originated from neighboring Allonissos but the larger, more populated island of Skopelos has adopted these pies.
If one visits Skopelos, it’s hard to think that one can escape having these pies at least once!
5
servings
30
minutes
10
minutes
Traditionally these are fried in olive oil but you can use vegetable/sunflower oil.
- The Dough
-
2 cups unbleached all purpose flour
-
1 tsp. sea salt
-
1 tsp. red wine vinegar
-
2 tbsp. extra-virgin olive oil
-
2 cups warm water
- Filling
-
2 cups crumbled Feta cheese
-
1 cup grated Graviera (Gruyere is good) cheese
-
1 large egg
-
1 tsp. ground pepper
- Into the bowl of a stand mixer, add the dry ingredients and insert the hook attachment. Set speed to 3-4 and the vinegar, oil and water. The dough will be ready when smooth, not sticky and no longer sticks to the side of the bowl. If dough is still wet, add up to 1/4 extra flour.
- Empty dough on a floured work surface and knead into a smooth ball. Divide the dough into five pieces and roll into balls. Now use a rolling pin to roll into 5 flattened rounds of dough. Dust with flour and cover with plastic wrap. Allow to rest for 30 minutes.
- Meanwhile, prepare the filling by adding the feta, graviera, egg and ground pepper into a bowl and mix until incorporated. Set aside.
- Sprinkle flour on your work surface and use a rolling pin to roll out your dough as thin as possible. Drizzle the surface of your dough with olive and sprinkle cheese filling evenly over the area.
- Fold over the top and botton quarter of the dough inward then roll up both ends toward the middle. Now roll your dough into a spiral shape. Set aside.
- Repeat with the remaining dough and filling.
- Place a medium to large skillet on your stovetop over medium heat. Add about 1 inch of olive oil and bring up to a temperature of approx. 350F. Spoon over some of the oil as it’s frying. Once bottom is golden, carefully flip to fry the other side until golden. Carefully lift out of the oil and transfer to a wire rack or paper-lined platter.
- Repeat with remaining 4 flats of dough. I like to drizzle with Greek honey and serve warm but if you want to keep it savory, crumble more feta on top or some grated Graviera.
The post Skopelitiki Pita first appeared on Kalofagas.ca.
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