Sunday, 16 September 2012

Super Sunday: making tsaitia

Those on FB would have already seen the pictures.

Today I'm going to show you what I've been doing today with my family - making tsaitia (tsa-it-ya).  I was booked a little while back to do this and nearly forgot if it wasn't for me asking 'what was it on Sunday that we were going to do again?'


Don't get me wrong, I love eating them, but with a sore back this week, I really didn't feel like it as we make a whole huge batch to put in the freezer. And so it's  hours later we emerge.

This following what it looks like in the prep stages. The pastry (rolled out by the little press) and cut into squares, and the filling (feta cheese, different types of spinach/greens, spring onion, pepper):

Then it's folded over to make a 'square' shape. Yep you can tell, I did this one. 

And then after it's grilled on a hotplate and placed on the cooling rack.

Ready to eat! Well after it's cooled down because you don't want to burn your tongue.

They are really yummy - think of spanokopita. But for me it's nicer because the filling to pastry ratio is much better, and the pastry is crispier. 

They are great for when you want a quick snack. We take them out of the freezer and heat them up as we need them. 

So it's a super food for Super Sunday. Have a great week.



Jess Anastasi said...

Hey Eleni,
these look great, not something I've ever seen my in laws make before... I'd like to give them a go. What kind of pastry do you use? Have you got some sort of super-secret recipe you can share? :D

Anonymous said...

These look super yummy, Eleni. I'll have to give some thought into modifying the pastry. :)

Eleni Konstantine said...

Jess, not sure if it's from my parents' region to the south. Pastry is made of flour, water, salt, lemon and some olive oil. Though mum does it in a huge batch (which you can freeze) and plays it by the 'eye' as they say in Greek.

Sandy - we have done in the past a few gluten free versions - though they turn out thicker and takes longer to cook. Not sure if we ever tried a gluten replacement, though.

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