You can make a delicious and original pita if you have potatoes, chickpeas and feta cheese!
Materials:
750 gr. potatoes, peeled and cut into 2 cm cubes
50 gr. butter
One onion, chopped
One clove of garlic, crushed
1 tsp. of freshly grated ginger
1 tsp. of curry paste
1 tsp. tomato paste
400 gr. chickpeas in a jar, drained and rinsed
One small bunch of coriander
250 gr. phyllo sheet
1 tsp. Black sesame
Procedure
Step 1
Cook the cubed potatoes in boiling salted water in a large pot for 3-4 minutes until soft, keeping their shape, then drain. Heat the butter in a pan over low heat and cook the onion, garlic and ginger until soft.
Step 2
Mix the curry paste and the tomato paste and cook for 3 minutes. Add the drained potatoes, chickpeas, and a little water and cook for another 2-3 minutes or until the vegetables absorb the sauce. Stir in the coriander.
Step 3
Preheat the oven to 200°C in the air. Melt the remaining butter in a small pan. Grease a deep 28x23 pan with the melted butter. Layer with 4-5 phyllo sheets, smearing each one with butter.
Step 4
Pour all the filling and spread it well. Cover with the remaining phyllo sheets and butter. Sprinkle with black sesame and bake for 25' or until the dough is golden brown. Cut into squares and serve.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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