Do you have filo phobia? Afraid to touch the delicate sheets of filo for fear that they will tear into a million pieces?
If so, this recipe is for you.
It is called Greek Rag Pie and the recipe actually calls for you to rip the fragile leaves of filo dough into little “rags.” If nothing else, the process is cathartic, making up for the times when you stand over the finicky dough and struggle to make it lay flat in your pan. Believe me. I’m a dedicated baklava baker. I’ve been there. Filo can be a challenge.
This recipe is a riff on Greek Patsavouropita, a dish cleverly conceived by Greek bakers to use up the leftover scraps of filo dough they accumulated after baking baklava or other filo dough treats. In reality, it is a variant on traditional tyropita.
This is an excellent recipe. You get crunchy and buttery filo, bursts of briny feta flavor, warm sweet honey– all held together by an egg custard.
Paired with a green salad dressed with a delicate vinaigrette, this is perfect for a light meal. It’s good for breakfast, too. Come to think of it, it would make for an elegant (and unexpected) dessert.
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Here is the link to Nigella Lawson’s recipe: Old Rag Pie.
