The fantastic idea of an old friend, turned into something really scrumptious! If you like hot and spicy flavors, this is a recipe you should definitely try.
For those who don’t know what “tirokafteri” is, I should explain that this is a Greek hot cheese spread basically made from roasted hot peppers and feta, usually served next to grilled meats and fried potatoes. I’d never really thought to put it in a pie filling until my friend suggested it; and combined with the sauteed leek it is really something else!
I’ll say no more. Thank you Stavroula…
- 400 g chopped leek, sauteed in olive oil for 8min
- 250 g tirokafteri
- 70 g parmesan, finely grated
- 4 classic & simple pastry sheets
- olive oil for brushing
Prepare the filling by mixing well leek, tirokafteri and parmesan.
Brush a round baking pan-34cm / 13.3” in diameter- with olive oil.
Using a rolling pin, transfer the first pastry sheet to the prepared pan. Arrange it nicely making sure it covers the sides of the pan.
Brush the whole surface with olive oil.
Continue with the second pastry sheet. Brush with olive oil.
Spread the filling all over the surface and smooth it with the back of a spoon.
Cover with the third pastry sheet, leaving it like a wrinkled cloth. This way you’re creating air pockets that will make your pie crispier. Brush with olive oil.
Place the baking pan to the center of the sheet and use it as a guide to cut a “lid”.
Cut the excess dough into pieces and put them in the pan. Cover with the last pastry sheet and brush with olive oil.
Fold and pinch the edges to seal the pie and brush them with olive oil. Cut a cross to allow air circulation during baking.
Bake in a preheated oven, at 180⁰C / 350⁰F, for 40min, until it’s golden brown. Enjoy!