Comments on: Savory Pies at Ariston, Athens

By: ashiebee

ashiebee — Wed, 11 Mar 2009 12:47:23 +0000

helloo :))

i was looking for the food to try in athens. can you recommend more to me?

thanks! **hugs**

By: Cecile J

Cecile J — Mon, 21 Jul 2008 02:04:30 +0000

Thanks for all the tips, bettyq! Hope your physio sessions ultimately leave you pain-free. take care.

By: betty q.

betty q. — Thu, 17 Jul 2008 19:54:00 +0000

MM and Cecile J…while at physio earlier, I had a “lightbulb moment”…I usually think of things to make to distract me from the PAIN i am being subjected to…I think the spinach would make a really good filling for a really flaky EMPANADA!!!…OR the spinach and the cheesy one as well would make a good filling too in a pizza dough shaped into a CALZONE….maybe the Spinach Empanada would be less calories that Spanakopita ( because of the clarified butter brushed on each sheet…but I have made spanakopitas phyllo layers spritz with PAM!…still came out flaky but with less buttery taste…)

By: betty q.

betty q. — Thu, 17 Jul 2008 13:28:18 +0000

You’re welcome, MM and Cecile J!!!! …it’s worth making a looooooot of the baby spanakopitas and the cheesy ones. I make HUNDREDS of those…para isa na lang Hirap….don’t forget to brush the TOPS with clarified butter first (SO THE LAYERS REMAIN INTACT!!!) and then freeze them in a single layer on cookie sheets. Once they’re frozen, you can carefully put them in zip lock bags….very handy if you have unexpected company or make them for your children’s BAON …just pop them in the oven!(I usually pack extra pies for my children’s friends as well!!!)

By: Cecile J

Cecile J — Thu, 17 Jul 2008 06:27:51 +0000

Oh, bettyq! YUMMMM!!!! I am going to try your recipes! (I love leeks, capers, all kinds of cheese, bechamel sauce!) Thanks!!!!

By: Marketman

Marketman — Thu, 17 Jul 2008 01:53:20 +0000

bettyq, as usual, thank you for that recipe! I have never made a savory pie like these in the photos…so I will have to try it sometime…

By: betty q.

betty q. — Wed, 16 Jul 2008 22:03:28 +0000

Hello CecileJ. and Thelma…just love savoury pies…not all difficult to make…use store-bought phyllo (1 package), thawed out in refrigerator. Make your filling..now here is where you can wing it!!! …sauteed spinach with roasted peppers and caramelized onions! Wash carefully about 8 to 10 bunches of spinach (once they’re blanched and water squeezed as much as you can, you’re left basically with 8 fistful of spinach), chopped. Then chop about 3 roasted and skinned red peppers, 2 really large onions, chopped and sauteed until caramelized, 1 block of feta cheese, some chopped fresh dill, season with salt and pepper. Heat olive oil in a skillet. Add your caramelized onions or LEEKS , spinach, peppers. Take it off heat and let cool. Once cooled, add your drained and crumbled feta. You can add also a bit of grated smoked gruyere and mozza…Assembly, open package of phyllo, lay a towel over it. Working quickly, take a sheet of phyllo, lay it on top of wax paper, brush with clarified butter..repeat process until you have used half of the package. Set this aside and cover with wax paper. Now do the same with the other half of the phyllo sheets…this saves time and easier to do as you will find out later!!!Now grease bottom of 9×13 pan. Gently lift from the bottom and lay the layers in the pan…Add your filling…Top with the other buttered sheets you have set aside. With a sharp knife, score the top into diamond shape or squares. Brush top with clarified butter and bake 375 degreed until golden brown. …Another filling you have got to try…there is a traditional cheese filling using feta and Parmesan…here is where I add my twist to it..I call it a glorified cheese pie filling: Chop about 6 green onions (1/2 cup). Put in a bowl, add 2 tbsp. chopped capers, 2 tbsp. green peppercorns in brine (drained), 1 block cream cheese, softened, 1 cup grated Parmesan, 1/2 cup grated smoked gruyere, 1/2 cup grated mozza, some crumbled blue cheese or cambozola…don’t like blue cheese?..then add crumbled feta instead. Mix everything until smooth using a fork. Add 4 lightly beaten eggs, and bechamel sauce (made with 1/2 cup butter, about 8 tsbp. flour , and 2 cups milk )season with a LITTLE salt and pepperand a pinch of nutmeg. You might not need the entire amount of bechamel.

Now, if you want to serve these as appetizers, then lay two buttered phyllo sheets. Cut them into 4 finger sized strips (maybe about 3 inch strips?). Then add a tbsp. of spinach filling…or cheese filling( a bit on the dry side…so less bechamel and less eggs) on the bottom ..side nearest you… starting from the right bottom corner, fold over the filling into a triangle….continue folding keeping the shape triangle at all times….If you want to make a LOT, do so and you can freeze them at this point. Brush tops with clarified butter and Bake, 375 degrees until golden brown.

Another filling…have leftover mashed potatoes? mix in some flaked barbecued fish, caramelized onions, chopped roasted peppers, some chopped parsley…or a PINOY version…how about adobo flakes…alright…I am getting carried away here!!!

By: chinachix

chinachix — Wed, 16 Jul 2008 00:51:08 +0000

the photos alone are good enough to eat! yum!

By: Glecy

Glecy — Tue, 15 Jul 2008 20:37:21 +0000

Savory pies! What a display!

By: shalimar

shalimar — Tue, 15 Jul 2008 14:42:06 +0000

am in london i forgot all about these places… oh my..
yes i love tirospomo…. sept am in athens again I really want to stay longer this time.

miss all kind of pitas….