Now that it’s summer and very hot, it’s hard to stay at home, so I have been away during the weekend and we came back last evening. I’ve had too many other things to do, so I haven’t had time to visit friends but hope to do this soon.
After the Beef and Pork Galette, I decided to use the provencal pastry to make a cheese pie in the traditional way.
During Easter when we went to Sparti we planned to make this tyropita with maratho, which is a traditional recipe my mother in law used to make. Fennel grew everywhere in their villages so one way to use it was to make pies. However, they used fresh feta when making it, when it is still soft. Near my sister in law’s house is a family who have sheep and they make feta often, however, we did not get lucky as they were not making feta during Easter. When we came back to Athens I kept thinking of this recipe and one day coming back from the farmers” market with lots of vegetables and herbs, including fennel fronds, I decided to make it. instead of using fresh feta I decided to make it with fresh myzithra. However, you can still make it using regular feta. If you use feta, be careful with the addition of salt as feta is salty and instead of graviera you may use halloumi.
Tyropita me Maratho – Recipe by Ivy
Preparation time: 30 minutes
Baking time:1 hours
Serves:12
|
Ingredients: |
||
|
For the dough: |
||
|
4 |
Cups |
All purpose or bread flour |
|
½ |
Cup |
Olive oil |
|
2 |
eggs |
|
|
1/2 |
Cup |
Tepid water plus 2 tablespoons |
|
½ |
Tsp |
Salt |
|
½ |
Cup |
Graviera Cheese |
|
Cheese filling: |
||
|
950 |
Grams |
Fresh myzithra or feta |
|
½ |
Cup |
Graviera Cheese (optional) |
|
3 |
eggs |
|
|
2 |
Medium |
Spring onions, white part and a little from the green part |
|
1 |
Cup |
Finely cut fennel |
|
2 |
Tbsp |
Fresh Mint |
|
Salt and freshly ground pepper |
||
|
Olive oil for brushing on top. |
||
|
Directions: |
||
|
1. |
Prepare dough according to instructions.Only 2/3 of dough will be used. |
|
|
2. |
Preheat oven at 180 degrees Centigrade. |
|
|
3. |
Crumble myzithra cheese and grate graviera in a big bowl. |
|
|
4. |
Add the remaining ingredients and mix. |
|
|
5. |
Roll our two sheets of phyllo.One should be bigger than the other as it will cover the sides of the baking tin. |
|
|
6. |
Oil a 26 cm. baking tin and place the biggest phyllo.Stretch with your hands if necessary. |
|
|
7. |
Put the cheese filling and arrange to be distributed evenly. |
|
|
8. |
Cover with the second phyllo and cut whatever pieces are not necessary. |
|
|
9. |
Taking both phyllos press them together to join. |
|
|
10. |
Brush with olive oil. |
|
|
11. |
With a sharp knife score the phyllo. |
|
|
12. |
Bake until golden brown, for about 1 hour. |
|
There was some leftover dough and filling, so I made marathopitakia (small fennel pies). I added more herbs and had also bought Swiss chard, which I boiled for 5 minutes and drained. Instead of Swiss Chard you may also use spinach. You can fry them if you like but I preferred to bake them.
In Cyprus we would call these bourekia from the Turkish word borek and in Crete they are called kaltsounia, from the Italian Calzone.
Marathopitakia – Recipe by Ivy
Preparation time: 10 minutes
Baking time:20 – 30 minutes
Yields: 16
|
Ingredients: |
||
|
Cheese filling: |
||
|
2 |
Cups |
Of above cheese filling |
|
1 |
egg |
|
|
3 |
Medium |
Spring onions, white part and a little from the green part |
|
1 |
Cup |
Swiss Chard, boiled for 5 minutes, finely cut |
|
½ |
Cup |
Dill, finely chopped |
|
2 |
Cups |
Finely cut fennel |
|
1 |
Cup |
Parsley, finely chopped |
|
¼ |
Cup |
Olive oil |
|
Salt and freshly ground pepper |
||
|
Directions: |
||
|
1. |
The remaining dough will be used. |
|
|
2. |
Preheat oven at 180 degrees Centigrade. |
|
|
3. |
Add the egg and olive oil to the cheese mixture |
|
|
4. |
Add all the herbs and vegetables mix.Season with salt and pepper. |
|
|
5. |
Roll our sheets of phyllo and cut into smaller pieces about 12 cm / 5 inch circles.Add a tablespoon of filling at the edge and cover with the remaining. Press with a fork to join the dough. |
|
|
6. |
Oil a baking tin and place the turnovers next to each other and brush them with olive oil. |
|
|
7. |
Bake until golden brown, for about 20 – 30 minutes. |
|
Halloumi as you know is a quite salty cheese and it pairs well with something sweet, so in Cyprus during the summer we always eat Watermelon with halloumi so I made this salad and ate it with the tyropita.
The combination was heavenly, each bite was simultaneously sweet, salty, spicy, minty but mostly refreshing and delicious.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Tags: Cypriot cookbook, dough, halloumi, Kopiaste.. Flavours of Cyprus, made with phyllo, marathopitakia, phyllo, pies, pites, Salads, Tarts and Pies, watermelon
That watermelon salad is very original and extremely appetizing! I bet it tastes wonderful! And your tyropita is just awesome!
Cheers,
Rosa xoxo
As lovely as the tyropita looks (and I do love tyropita, the watermelon looks even more delicious, given our hot weather, too. I love the idea of the combination of the watermelon and haloumi!
Jen of a2eatwrite’s last blog post..Some Bloggy Stuff
Ok..I’m in love with the marathopitakia! And I also love the idea of the halloumi with watermelon…I love it all Ivy!…LOL. Enjoy the summer!
Peter G’s last blog post..Baked Beef Ragu
I love ANYTHING involving haloumi! These sound absolutely delicious…wish I could just have some of yours…(airmail!?)
girlichef’s last blog post..June Wine- Merlot
Ivy, they all look so yumm! I haven’t had my bf today and I really wouldn’t mind digging into one of those!
Slurrrp!
Ria’s last blog post..Thanks to all who attended my Birthday Party!!
Round up for the event “Let’s Celebrate “
Perfect summer salad!
Divya Vikram’s last blog post..Rava laddoo for Indian Cooking Challenge
These look fab. Must put on the list. It would have been a fitting way to use a recent watermelon that wasn’t as stellar as I would liked on it’s own, as a salad it might have improved. Next time.
Marla’s last blog post..Italian Style Quinoa Salad
Watermelon salad?! That’s a new thing we have here! I have never tasted before…I am curious:)
Konstantina’s last blog post..Involtini wonton aromatizzati al tè nero – Ρολά wonton με άρωμα μαύρου τσαγιού
Juicy melon salad ,such a tasty side with the cheesy Tyropita,yum!
yasmeen’s last blog post..I love Cilantro! :Cilantro Coconut-milk pasta.
Ivy, the karpouzi and the tyropitakia would be perfect to take to the beach. Have a mpanio for me!
Peter’s last blog post..Hickory Pork Ribs
Oh, wow look at all this deliciousness! I love the watermelon salad with Halloumi, and both Tyropita and the Marathopitakias look soooo good!!!
Natasha – 5 Star Foodie’s last blog post..Breakfast from Brazil – Bolo de fubá
These sound great together with all the different sweet and savory flavors. My favorite kind of meal.
Reeni’s last blog post..Bodacious Black Bean Burgers
Havent heard of this before, looks yummy, loved the watermelon salad!
Parita’s last blog post..Moroccan Sesame Roasted Potatoes
Watermelon with halloumi: very interesting. May I have some, please?
The tyropita sounds quite flavorful and the salad sounds so very refreshing. Love watermelon with a salty cheese and halloumi I am sure goes excellently.
Delicious looking tyropita, Ivy. That has always been (and will always be) one of my favorite things. I really want to try this provencal pastry. Hopefully soon.
Your cheese pies look incredible, and I have to try the salad with watermelon and haloumi! That sounds so delicious.
lisaiscooking’s last blog post..Lemony Quinoa Salad with Shaved Vegetables
The pie looks good Ivy! ANd the salad is something else -very interesting flavours working there. We have yet to buy the first watermelon of the year. SI already told my husband I am missing it LOL! So I will make this recip … looks good!
While I like the filling in this, the watermelon here just wins it for me. I love the mix of colors, and think it works great with the mint. Very summer influenced and cooling.
And thanks, I think you’re a cool cat too
Adam’s last blog post..Getting to Know You…
The watermelon salad looks so fresh and perfect for warms summer days.
And the Marathopitakia’s filling is quite flavored. Love it
Sylvia’s last blog post..Eat like a king ….
Love the water melon. I also wil have to try the Marathopitakia! Delicious…
tobias cooks!’s last blog post..Baked Olives
Those cheese pies look really good. I like all of the fresh herbs in them. Salty fried halloumi would go really well with watermelon!
Looks refreshing with flavor. That tyropita looks staked. Something I would not mind eating on a Rhodes Island beach. Yianni
I like to sprinkle some salt on my watermelon so I can imagine it would be great with a salty cheese! Looks yummy!
Ivy this reminds me so much of my time in my Yiayia’s village in Cyprus. As I have been travelling I have not seen her in 6 weeks so it is nice to have such memories. Thank you.
Trish Lathourakis’s last blog post..Next2
Thanks to you, I finally made a version of the watermelon salad today. Just for me. Watermelon, feta, basil, onion and a touch of balsamic vinegar. Oh my oh my! So delicious. I will search out some halloumi here in Ohio so I can try your recipe. It’s just perfect for our hot steamy summers.
And I am eager to try your tyropita, too!
Thank you!
[...] Tyropita me maratho and Watermelon Salad with Halloumi [...]
[...] Tyropita me maratho and Watermelon Salad with Halloumi [...]
[...] Tyropita me Maratho and Watermelon Salad [...]
Mmmm. Yummy watermelon salad pictures. Here is my take on a fruit salad: Chile-Roasted Feta and Watermelon Slab http://cuceesprouts.com/2010/10/chile-roasted-fet…
[...] Halloumi Watermelon Salad [...]