Agginarotyropita--Artichoke Cheese Pie

In Greek, the word "Pita" does not simply stand for the flatbreads most people are familiar with in Middle Eastern and Mediterranean cuisines. Instead, "Pita" is the Greek word for pie, a significant component of the classic Greek diet.

In the old days, a Greek housewife was quite frankly "judged" on her ability to roll out her own phyllo and as such her most prized kitchen tools included only a long, thin wooden rod used as a rolling pin and a large round wooden surface on which to stretch the phyllo.

Back then, pites (plural for pita) offered a way for housewives to make something a bit more substantial out of the little produce that was actually available. Fillings and techniques varied from region to region: savory or sweet; phyllo layered with a vegetable filling; coiled or S-shaped; some with cheese, others without; and many made with rice or semolina as opposed to dairy so as to abide by the dietary restrictions of Lent. The possibilities were and continue to be endless.

I love having some form of Greek savory pies on hand during summer months as they always make for a light meal and a quick bite before or after a day at the beach. A flavorful pie--be it spinach, cheese, squash, or any other combination of vegetables and herbs you like--can go a long way. Pair it with a fresh salad and a Greek dip such as melitzanosalata, tzatztiki or kopanisti and you've got a light lunch that won't weigh you down when you're out and about in the sizzling summer heat.

During Lent I made an "Agginaropita" that consisted of artichokes, herbs and a bit of semolina to bind it all as eggs and cheese were out of the question. It was quite good and extremely satisfying but the other day I put together this "Agginarotyropita" as I adore Greek pies featuring cheese, especially Feta. I served it during my daughter's birthday party and more than one guest commented that it was the best tyropita they'd ever eaten! I love how the artichokes provide an extra dimension of flavor. Try it, you won't be disappointed!

Agginarotyropita--Artichoke Cheese Pie

Makes a 13x9-inch pie

6 to 8 artichokes, cleaned and chopped

Handful of dill, finely chopped

Handful of parsley, finely chopped

2 eggs

1 pound good quality Feta, crumbled

1/3 cup grated Kefalotyri, Parmesan or Pecorino Romano

3 tablespoons olive oil (you will need more for brushing the phyllo)

Freshly ground black pepper

12 sheets of phyllo

Preheat oven to 375 degrees. Oil the baking dish and set aside. In a large bowl, combine the artichokes, dill, parsley, Feta, grated cheese, pepper and eggs and stir until mixed thoroughly. Add the 3 tablespoons olive and stir (adding a little more if the mixture seems too dry).

Working quickly, take a sheet of phyllo and layer it in the baking dish. Brush the top with oil and repeat layering with 6 more sheets of phyllo (brushing each with oil before topping with the next). Spoon filling evenly over phyllo and then begin layering remaining 5 sheets of phyllo over top, brushing each with oil before topping with the next. Pinch edges of phyllo to form a crust around the pie and brush top layer well with olive oil. (Alternatively, you can roll sheets of phyllo filled with some of the mixture as I did here.)

With a sharp knife, score only the top layers of phyllo into servings (this will make cutting the pie later much easier). Bake the pie in the center of the oven until the phyllo is golden, about 45 minutes. Let it cool before serving.

Kathara Deutera (Clean Monday)

Kathara Deutera (Clean Monday) symbolizes the start of Lent for Orthodox Christians and is an important day in the Greek Orthodox faith. A day that prompts us all to eat simple, very traditional Greek fare, Kathara Deutera is meant to cleanse the body and spirit in preparation for Easter and is one of the many celebrations leading up to this important holiday that help us carry on precious customs and traditions passed down from generation to generation of Greeks found all around the world.

On this day, my family--as most Greek families--begins the Great Fast for Lent. As such, we enjoy simply prepared meals following Lenten restrictions: no meat, fish or any other products derived from animals with red blood (milk, cheese, butter, yogurt, eggs, etc.). A typical meal on Kathara Deutera will include such dishes as taramosalata, calamari, octopus or shellfish, salads, baked beans, rice-stuffed grapeleaves, lagana (a flatbread eaten only on this day) and halva (usually Macedonian Halva). We carry this fasting through this first week of Lent and, depending on the individual, fast either from everything described above or just from meat and fish for the full 40 days leading up to Easter.

I am excited to begin these posts and share with you all the traditions and customs we partake in. In essence, these spiritual days are highlighted by the food we eat and share with others and I look forward to writing about some of the dishes we enjoy through Lent and onto Easter: the Lazarakia we bake on the Saturday of Lazarus; the bakaliaro and skordalia (salt cod and garlic dip) we gratefully eat on Palm Sunday; the fried sweetbreads, fried liver and the traditional Patsa (tripe soup) we break the Fast with once the clock strikes midnight and Holy Saturday gives way to Easter Sunday; and finally the Mouri (oven-baked, stuffed whole lamb--a vibrant tradition of Kalymnos) we celebrate Easter Sunday with.

Here's a peek at some of the simple Lenten dishes our family will share today.
Kali Sarakosti!

(Note: I grew up not eating olive oil in dishes on Clean Monday, but as the years pass I've come to realize that the taramosalata or the lagana we purchased from stores likely were made with olive oil. One can easily substitute sunflower oil/margarine wherever possible.)

Taramosalata

4 tablespoons tarama (carp roe)

2 to 3 thick slices bread, soaked in a little water

1 large potato, boiled

1 small to medium onion

1 lemon, juiced

4 to 5 tablespoons oil (sunflower or olive oil)

Red wine vinegar, to taste

Combine tarama, bread, potato, onion and lemon in a food processor and pulse to puree. Slowly add the oil to create desired thickness. Stir in the vinegar to taste.

Gigantes Plaki
1 lb. large lima or butter beans, soaked in cold water for 12 hours (water changed once during soaking)
1/4 cup olive oil
2 onions, thinly sliced
3 cloves garlic, thinly sliced
14 oz. chopped tomatoes
3 tablespoons tomato paste
2 cups water or vegetable broth
1 small bunch parsley, roughly chopped
Salt and freshly ground pepper, to taste

Pre heat oven to 350 degrees. Heat the oil in a dutch oven and saute the onions until soft. Stir in the garlic and saute a minute more. Add the chopped tomatoes, tomato paste and water; bring to a boil, lower the heat and simmer. Stir in parsley, salt and pepper to taste.

Cover the dutch oven and place in the oven. Check the beans occasionally and add water as needed. Cook for about an hour covered, then remove lid and cook the beans for 45 minutes to 1 hour more until soft and creamy (don't stir, the top should brown a little). Let cool and serve warm or at room temperature, drizzled with a little more olive oil and sprinkled with chopped parsley.

Roasted Red Peppers
6 large red bell peppers, rinsed and patted dry
3 garlic cloves, thinly sliced
Olive oil
Vinegar
Black peppercorns

Line peppers up on a large baking sheet. Place under the broiler and cook until the skin is charred on all sides (keep the broiler slightly ajar so that the broiler flame works continuously).

Once cooked, place peppers in a large bowl and cover with a plate or plastic wrap until cooled. Once cooled, take peppers and gently pull at top stem to loosen. Slice pepper open if necessary to remove any seeds. Peel skin off pepper. Place in clean jars and fill with oil, vinegar, peppercorns and garlic slivers. Let marinate a day or so in the refrigerator and then serve.

Agginaropita (Artichoke Pie)
Recipe from Kalogiriki Mageiriki--Ieras Monis Tatarnis
10-12 artichokes, cleaned and boiled until just tender
6 scallions, roughly chopped
1 small onion, finely chopped
1 small bunch parsley, roughly chopped
2 tablespoons dill, finely chopped
1/4 cup simigdali psilo (fine semolina)
1/4 cup and 4 tablespoons olive oil, divided
Salt and freshly ground pepper
8 sheets phyllo dough

Preheat the oven to 375 degrees. Oil an 8-inch square pyrex and set aside. Combine the artichokes, scallions, onion, parsley, dill, semolina and 4 tablespoons of oil in a bowl. Season with salt and pepper.

Begin layering the phyllo sheets, brushing each sheet with oil and allowing the phyllo to overhang each side in order to evenly fold over the top and cover the pie. Brush top sheets with oil as well, sprinkle with water and bake the pie until golden.