Summer is not possible without fresh and juicy tomatoes.
Tomatoes and Greece are often synonymous with casserole dishes and traditional Greek salad, but they are also found in pies, such as tomatopita.
Materials for 6-8 servings:
200 ml extra virgin olive oil
Three onions, sliced
2.5 kg tomatoes peeled, seeded, coarsely chopped
1 tsp. fine semolina
2 tsp. trachana
2 eggs + 3 yolks
500 gr. feta
One pinch of oregano
One pinch of white sesame seeds
One package of country phyllo pastry
salt
black pepper
Procedure
Step 1
Preheat the oven to 160-170° C with the fan. Put three tsp. of olive oil in a saucepan and sweat the onion. Add the tomato, sauteing well and as soon as it wilts and shines—season with salt and pepper.
Step 2
When the tomato softens, remove the pot from the heat, add the trachana and semolina, and stir until the mixture absorbs its liquid. Then, add all the eggs, feta cheese, and oregano to the mixture.
Step 3 ph
Mix everything. Grease a pan so the phyllo fit and protrude slightly from the sides—Lay 3 village phyllo sheets, oiling them one by one. Spread a layer of filling. Then, spread 2-3 village phyllo, oiling them one by one.
Step 4
Continue spreading the rest of the filling again and cover with another three oiled phyllo sheets one by one. Arrange the phyllo so the pie is closed and the filling is sealed. Brush the surface of the pie with olive oil. Carve it, sprinkle it with a bit of water, and bake it for about 50′ -60′ until it turns golden brown, the phyllo is cooked, and it becomes crispy. Remove from the oven and leave for 10 minutes before cutting and serving.
Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.
READ MORE: Baked potatoes with olives and dill.