Horiatiko phyllo which is the Greek equivalent to Provençal Pastry is one of many types of phyllo used in Greek cuisine to make pastry. Horiatiko is a thicker phyllo than the usual one which is used to make “pittes” or pies. It is very easy to make on your own but in Greece you can also find it sold in all supermarkets.
You can see a video of me making phyllo:
The first recipe I used this phyllo was to make a Meat Galette,
then another meat galette but with a different filling
I loved the simplicity of this pastry dough and how easy it is to roll out, that I have been using it to make pies, ever since. I have doubled the dose as we are a large family and the second time I added some graviera cheese in the dough, making it extra tasty.
In case graviera is not available where you live, I would substitute it with halloumi or any other cheese that does not melt, such kefalograviera, aged myzithra or pecorino and parmesan. Some of these cheeses are very salty, so reduce the amount of salt.
When I made it the second time, instead of using all purpose flour, I used bread flour, which I definitely prefer but I have also used whole wheat flour, which also makes a delicious crust.
I have made a chicken pie,
and a cheese and fennel pie,
or fried, filled with cheese….
I have given some links below and I would certainly use this pastry to make, spanakopita, the classic tyropita with feta, Pepper Pie, Olive Pie or Pumpkin Pie.
I am so looking forward to trying to make something sweet as well.
In the next few days I shall be posting the above recipes but I would like to hear which one would be your favourite.
Making the Pastry
Horiatiko Phyllo (Provençal Pastry)
Preparation time: 10 minutes
Resting time:½ hour
Rolling out: 15 minutes
Baking tin: 28cm
All purpose flour or Bread flour
Tepid water (plus 2 tablespoons, if necessary)
Graviera Cheese (my twist to the recipe, optional)
In a big bowl add flour, salt and olive oil and rub with your hands until all the oil is absorbed.
Add the cheese and eggs and mix.
Add the water and mix until the dough does not stick on your hands or on the bowl.(Alternatively, the dough may be made in the mixer using the dough hook)
Place in a zip bag or cover with cling film and leave the dough to rest.
Knead the dough for 1 minute.
Preheat oven at 180 degrees C.
Divide the dough into two pieces, one of which should be slightly bigger, in order to cover the sides of the baking tin. Make two balls.
Start from the bigger one, making sure to cover the other. Using a rolling pin try and shape the dough into a circle, rotating it each time.
When the pastry sheet is bigger than your baking tin by an inch it is ready.
Brush your baking tin with olive oilRoll the pastry sheet on the rolling pin and bring it over your baking tin.
Then carefully unfold the pastry sheet in your tin.It can be easily stretched by pulling with your hands it to where you want.Cut off any bigger pieces.
Add the filling and cover with the second sheet which should be the size of the baking tin.Take the two sheets of pastry and join together by pressing the edges, trying to make a uniform pattern if possible.
Brush the pastry sheet with olive oil, score into slices and bake until golden brown.