All posts tagged: phyllo

Pumpkin Pie with a Phyllo Crust

Two months ago I was asked to cook a Greek dish on a local TV station, KUTV 2, to promote the Salt Lake Greek Festival. I cooked one of my favorite dishes, Bouyiourdi (spicy baked feta) while chatting with Chef Bryan Woolley (cookingwithchefbryan.com). Much to my surprise, Chef Bryan asked to come back on the show again, this time featuring a pumpkin pie recipe just in time for holidays. Truth be told, I don’t love sweet pies, I’m more of a savory girl myself. But, there is just one pumpkin pie recipe that I will devour self handedly, the one my mom makes. She uses a filling inspired by Paula Deen, and uses a pre made graham cracker crust that goes perfectly well with the spices from the filling. For the show, I decided to use a phyllo dough crust instead, to make more of a “Greeky” twist on this classic dish. The results were wonderful, and resulted in a light and sweet pumpkin pie. Watch the featured TV segment here: https://kutv.com/features/food/recipes/cooking-with-chef-bryan-greek-pumpkin-pie Ingredients: 1 (8-ounce) …

Bougatsa

How to impress a foodie: serve them BOUGATSA creaminess. How to impress a history buff: serve them bougatsa knowledge. Both the history buff and the foodie will wonder where bougatsa have been their whole lives. They say bougatsa originated in Serres, a city north of Thessalonaki where many Greeks immigrated during the Greco-Turkish war that ended in 1922. Making phyllo-wrapped pies and desserts was nothing particularly new, but the sweet pies in this region—filled with thick, rich cream—became a hit. The immigrants in Thessaloniki couldn’t get enough of the affordable, tasty treats. So, what makes bougatsa so delicious? Creamy semolina custard or soft mizithra cheese, topped with cinnamon and sugar. To taste the best mizithra cheese version, go to Crete. Visit Chania, if you can, sit in the historic limani (port) area, order one or two or three bougatsa and thank me later. And send me one while you’re at it. At home, I make my bougatsa with the semolina filling because quality mizithra is hard to find. Plus, it’s easy to make, not too …