My favorite part of Christmas is yanking out all the made-from-scratch authentic recipes from old family binders. Generally, this is when a family's nationality comes through. For my family, this means Norwegian Vafler and chocolates. For mt friend Maria, this means homemade pasta from her mother's Italian side and authentic pita from her father's Macedonian side.
Now, when I say "pita," I don't mean the mediterranean bread you eat with hummus. I'm talking fluffy pastry pies stuffed with cheese and deliciousness.
I thought so.
Well, Maria's family was generous enough to let me stop by for a pita-making session to show me the secrets to making this savory dish. Surprisingly easy, it can be whipped up quickly and packs a ton of flavor.
To make your own pita, grab these ingredients:
1 medium onion, sliced
1 pinch paprika
12 oz Greek feta cheese
12 oz farmer's cheese
splash of lemon juice
Preheat your oven to 375 degrees.
Start by heating your olive oil in a pan. Toss in your onions and a pinch of paprika, enough to cover the whole pan of onions. Sautee until golden brown.
While the onions are cooking, mix your cheese, eggs, and lemon juice in a giant bowl.
Finally, when the onions are done, mix them in with your cheese.
Next, grab your melted butter and your Fillo dough to prepare the pockets.
Start by placing a piece of Fillo on a cutting board or other clean surface. Trifold the dough.
Paint the surface with melted butter using a kitchen brush.
Then, scoop a dollop of the cheese mixture on the end of your dough.
Fold the dough forward once to cover the cheese.
Then, fold the corner over to the opposite side of the dough, forming a triangle. Continue this pattern, switching sides until you're at the end of your dough.
Brush your pita with some more butter and place it on a baking sheet. Repeat until you're out of cheese.
Bake the pitas in the oven for 25-30 minutes, or until golden brown and crispy.
The final step is to enjoy your deliciously creamy and tart pita. But careful - they're hot!