Antigoni’s Trahanopita

Antigoni’s Trahanopita


Vikki’s Dakos Salad
Antigoni’s Trahanopita  – a pita filled with cooked sweet trahana, feta, sugar, beaten eggs and EVOO. Sweet, salty and crunchy with some body and texture from the trahana – YUM! 
 
The pita is easy to make because there are no greens to wash ?… just get your fillo game on!

Antigoni's Trahanopita

Antigoni's Trahanopita  - a pita filled with cooked sweet trahana, feta, sugar, beaten eggs and EVOO. Sweet, salty and crunchy with some body and texture from the trahana - YUM! 

Course greek pie, pie
Cuisine Greek
Keyword greek pies

Ingredients

For the dough you will need…

  • 500 g plain flour
  • 1 tsp salt
  • ¼ cup extra virgin olive oil (EVOO)
  • 1 tbsp white vinegar
  • 1 ¼ cups warm tap water, approximately (see dough making notes)

For the filling you will need…

  • 4 cups water
  • 2 cups sweet trahana
  • Feta
  • 10 level soupspoons sugar
  • 4 eggs, lightly beaten
  • EVOO

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 trahana

  1. Add water and trahana to a medium pot, bring to the boil and then reduce to a gentle boil and cook for approximately 20 minutes, until the trahana is al dente

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 trahanopita…

  1. After the dough has rested,divide it into 6 equal portions (you will only use 5)

  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) and using your Greekrolling 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 hands in themiddle of the fillo-pastry rolling pin, press the fillo lightly while movingyour hands away from each other. Ensure that the pressure on the fillo isuniform and you press all the way to the outer edges of the fillo.

  5. Unravel the fillo sheet at anangle to its original orientation

  6. Wrap the fillo onto the rollingpin again

  7. Repeat the process above untilthe fillo sheet is approximately 50-60cm in diameter

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

  9. Drizzle the fillo sheet withEVOO and then fold it in half to form a double-layered semi-circle

  10. Sprinkle trahana all over thesemi-circular fillo sheet, crumble feta all over the sheet too, drizzle with1/5 of the egg mixture, sprinkle with 2 level soup-spoons of sugar and drizzlewith EVOO

  11. Starting with the straight edge of the semi-circle, roll the fillo into a log, ensuring the open seam is on the bottom

  12. Twist the log into a coil

  13. Generously oil the base of around baking dish (preferably aluminium or stainless steel and approximately 38-40 cm in internal diameter) with EVOO

  14. Transfer the pita coil to the pan

  15. Repeat 4 times

  16. Drizzle the coils with EVOO and sprinkle them with water; massaging the oily water into all the nooks and crannies

Baking and serving the trahanopita

  1. Bake at 180°C fan-forced for 1 hour and 15 minutes. Cool before serving!

  2. 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.