Pastourmopita

Pastourmopita

By
From
A la Grecque
Serves
20
Photographer
Mark Roper

Pastourmas is cured beef with a spicy paprika crust, and it is available from Greek or Turkish delicatessens. Pastourmas can be sliced paper thin and served on its own as a cold meat appetiser. In this recipe it is cooked in a pie with filo pastry, cheese and eggs and cut into squares. Serve it as a tasty lunch dish or as a part of a mezze platter.

Emek yufka is handmade filo pastry, which is also available from Greek or Turkish delicatessens or supermarkets. If you can’t find emek yufka, then use regular filo pastry.

Ingredients

Quantity Ingredient
200g butter, melted
3 eggs
125ml pouring cream
200g feta cheese
100g ricotta
1/2 teaspoon freshly ground black pepper
dash tabasco
400g emek yufka
300g pastourmas, finely sliced

Method

  1. Preheat the oven to 180ºC. Brush a 23 cm x 30 cm x 5 cm baking tray generously with melted butter.
  2. To make the filling, whisk together the eggs and cream, then crumble in the feta and ricotta and stir to combine. Season with pepper and a generous dash of Tabasco.
  3. Cut the pastry sheets into rectangles to fit the inside the buttered tray. Layer in 4 sheets of pastry, brushing each with a little melted butter. Cover with a layer of pastourma then pour in the filling. Cover with another layer of pastourma, then another four sheets of pastry. Again, brush each pastry sheet with a little melted butter. Refrigerate for 20 minutes then cut carefully into 5 cm x 3 cm rectangles.
  4. Bake for 1 hour, until golden and puffed up. Serve at room temperature.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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