Antigoni’s Sousamopita

Antigoni’s Sousamopita


Vikki’s Dakos Salad

My yiayia Stavroula would make this sousamopita once a year, on the feast day of the Exaltation of the Holy Cross – Ύψωση του Τιμίου Σταυρού – 14th September. Strict vegan fasting was observed on this important feast day. Normally my yiayia would use lard to baste her pan and her fillo sheets when she made a pita, but on this day she would use precious olive oil. After baking the sousamopita, she would take it to the fields, where her family toiled and serve it with petimezi (grape molasses).

This day was also my yiayia’s name day and as is customary in Greece, the person that is celebrating offers the treats. This was her way of sharing a celebratory sweet with her family in honour of her name!

Antigoni's Sousamopita

Antigoni's Sousamopita - layers of fillo and spiced sesame seeds drizzled with grape molasses.... yum!

Course Dessert, pie
Cuisine Greek
Keyword greek desserts, greek pies

Ingredients

For the dough you will need...

  • 500 g plain flour
  • 1 tsp salt
  • 1⁄4 cup extra virgin olive oil (EVOO)
  • 1 tbsp white vinegar
  • 1 1⁄4 cups warm tap water, approximately (see dough making notes)

For the filling you will need...

  • 1 kg sesame seeds
  • 1 cup sugar
  • 2 tbsp cinnamon
  • 100 ml rosewater
  • 1-2 tbsp vanilla extract

Instructions

Making the dough...

  1. Combine the flour and salt in a large bowl

  2. Add the olive oil and vinegar and combine with the flour

  3. Add one cup of warm water and combine with the flour to form a dough

  4. There will be unincorporated flour in your bowl. Add a small amount of water at a time and mix into the dough and remaining flour. Keep doing this until all the flour combines with the dough(the dough should be soft and pliable and even a tiny bit sticky)

  5. Turn the dough onto your work surface and knead it for 1-2 minutes

  6. Place the dough in a bowl, cover it with a clean damp towel and leave it to rest at room temperature for 2 hours

Preparing the filling

  1. Soak the sesame seeds overnight with 2-3 cups water

  2. Crush the sesame seeds in batches with a mortar and pestle

  3. Add the sugar, cinnamon, rosewater and vanilla extract and combine well

Preparing the flour-cornflour dusting mixture (used to dust the fillo with as you roll it out)...

  1. Combine 250g plain flour with 75g cornflour and set aside

Making the sousamopta...

  1. After the dough has rested, divide it into 9 equal portions

  2. Roll the portions into balls, place them on your work surface and cover them with the damp towel

  3. Take one of the balls of dough, place it on a floured work surface (use the dusting flour) andusing your Greek rolling pin, roll it out so it forms a disc of approximately 20cm in diameter

  4. Take the disc of dough (fillo) and wrap it snugly around the rolling pin. Starting with both handsin the middle of the fillo-pastry rolling pin, press the fillo lightly while moving your hands awayfrom each other. Ensure that the pressure on the fillo is uniform and you press all the way to theouter edges of the fillo.

  5. Unravel the fillo sheet at an angle to its original orientation

  6. Wrap the fillo onto the rolling pin again

  7. Repeat the process above until the fillo sheet is approximately 45-50cm in diameter

  8. Whenever the fillo becomes sticky, dust it with the flour-cornflour dusting mixture

  9. Generously oil the base of a round baking dish (preferably aluminium or stainless steel andapproximately 36-38cm in internal diameter)

  10. Drape the 1st fillo sheet across the pan and over the edges of the pan – drizzle the fillo sheet withEVOO

  11. Roll out a 2nd fillo sheet to 40-45cm in diameter and place it completely within the pan – drizzlethe fillo sheet with EVOO

  12. Roll out a 3rd fillo sheet to 45-50cm in diameter and place fillo sheet across the pan and over theedges of the pan – drizzle the fillo sheet with olive oil

  13. Add a generous layer of the sesame-seed filling and drizzle with more EVOO

  14. Roll out a 4th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

  15. Add another generous layer of the sesame-seed filling and drizzle with more EVOO

  16. Roll out a 5th fillo sheet to 40-45cm in diameter and place it completely within the pan –

    the fillo sheet with EVOO

  17. Add another generous layer of the sesame-seed filling and drizzle with more EVOO

  18. Roll out a 6th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

  19. Add another generous layer of the sesame-seed filling and drizzle with more EVOO

  20. Fold in the overhanging edges of the 3rd fillo sheet and drizzle them with EVOO

  21. Sprinkle pita with water

  22. Roll out a 7th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

  23. • Roll out an 8th fillo sheet to 40-45cm in diameter and place it completely within the pan – drizzlethe fillo sheet with EVOO

  24. Roll out a 9th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

  25. Fold in the overhanging edges of the 1st fillo sheet and drizzle them with EVOO

  26. Sprinkle the top of the pita with water

Baking and serving the sousamopita

  1. Bake at 180°C fan-forced for 1 hour and 15 minutes, or until deep golden-brown in colour

  2. Allow to cool a little and serve with a generous drizzle of petimezi

  3. Kali Orexi!

Recipe Video

Key Points

  • The fillo-pastry rolling pin is curtain dowel, which can be purchased from most timber/hardware stores. It is 16mm in diameter and 90cm long. Sand it back to smooth the surface of the dowel and then wipe it clean with a damp cloth.
  • You may want to pulse the sesame seeds, in batches, a couple times in a food processor, rather than use a mortar and pestle to crush them. Don’t over process them or you will end up with tahini!
  • 4/5 of the filling was used for this pita. You can make some extra dough and make a couple of sousamopita scrolls or logs if you like.