This Greek phyllo pie gets its name from two greek words, Patsavoura and Pita. Patsavoura literally translates to rag: a piece of cloth and Pita means pie. Patsavouropita took this name because instead of placing the phyllo on the bottom of your baking tray you scratch up the phyllo at the bottom of the braking tray.
Patsavouropita can be sweet or savoury and you can really add anything you like. The version we made is a creamy, sweet pie with milk. It’s an easier version of the famous Greek dessert Galaktompoureko.
- 1 package phyllo pastry
- 1 cup sunflower oil
- 1 cup milk
- 1 cup sugar
- 1 tsp baking powder
- zest of 1 orange
- a pinch of salt
- 1 tsp vanilla extract,or 1/2 tsp vanilla powder
- 4 eggs
- Cinnamon (optional)
- 1 tsp rose water (optional)
- In a big bowl add the eggs, mix well and add sugar, milk, baking powder, vanilla and zest of one orange.
- Mix well and add the pinch of salt.
- Use the sunflower oil to grease your baking tray.
- As I mentioned earlier, instead of placing the phyllo on the bottom of your baking tray you scratch up the phyllo and place it at the bottom of the braking tray.
- Try to leave some space in between the pastry so there is room for the filling.
- Go back to your mixture and mix really well for a few minutes.
- Pour the mixture over the phyllo pastry slowly.
- Bake in a preheated oven at 180C for 40- 50 minutes.
- You can tell when the pastry is ready from it’s golden colour.
- If you like you can add 1 tsp of rose water before baking.
- Serve your Patsavouropita with some ice cream or sprinkle some cinnamon over it.