I have a nice Cypriot cookery book of recipes and it states to use "fyllo Pastry" for all pie dishes.
For instance. Spinach and Cheese Pie
500gr. fyllo pastry
1 1/2 kilos spinach
1 cup dill and parsley finely chopped
1 cup spring onions finely chopped
1 medium onion grated
200 gr Greek feta cheese, thickly cut
1 cup olive oil.
salt and pepper
Wash and cut spinach and put in saucepan without water and heat to wilt
Drain. Brown and dry spring onions in same pan with olive oil and then add spinach, dill parsley, salt and pepper and continue to brown for a while.
Remove from heat and while cooling grease a baking pan and put down half of the fyllo pastry dribbling olve oil on each piece. Add feta cheese and beaten eggs to filling, put in baking pan and cover with the other half of the fyllo pastry rubbing in the olive oil as before.
Trim the excess fyllo pastry, carve surface of pie into squares, brush oil over entire surface and bake.
Cooking time 40 minutes.
Jan I think its the actual pastry recipe/product that is needed though...
I did watch Mama Kouzina while we were there and someone he (the young happy presenter) went to see was making phylo type pastry .... she was about 90 and looked like she could do it in her sleep.... she added flour, oil and such and then did a lot of rolling with a thin rolling pin (more like a 3 foot length of thick doweling) on a large table until it was paper thin (how she didn't rip it or have it stick I'll never know), she did a lot of brushing with oil and folding over and re-rolling and then used it to build up layers each with a brushing of oil between them until enough layers had been put down before adding the filling, then similar on top...... (can't be more helpfull as I don't speak Greek and was only really able to watch)
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