Τηγανόπιτες - Discover Crete

Tiganopites: Greek Fried Pies

They can be enjoyed plain with cheese and olives, or with a sprinkle of sugar and cinnamon, or drizzled with honey, or served with grape spoon sweet for a delightful treat.

Tiganopites are crispy pies without filling, typically made with leftover dough from mizithropites and bougatsa. They can be enjoyed plain with cheese and olives, or with a sprinkle of sugar and cinnamon, or drizzled with honey, or served with grape spoon sweet for a delightful treat.

Ingredients:

1 kilogram of all-purpose flour
A pinch of salt
1/4 wine glass of olive oil
3/4 wine glass of raki
Juice from a small lemon
Water, approximately 1 glass (as needed)

Procedure:

Prepare the dough: Put the flour in a bowl, and create a small well in the centre. Pour in the olive oil, raki, lemon juice, and a pinch of salt. Mix the ingredients together, gradually adding water as needed, until a smooth and pliable dough forms. Knead the dough until it reaches a medium consistency that does not stick to your hands. Cover the dough with a clean cloth and allow it to rest for about an hour.
Roll out the phyllo sheet: Using a rolling pin, roll out the dough into a thin sheet. Cut the dough into desired shapes, such as round shapes, triangles, or squares.
Fry the pies: Heat olive oil in a frying pan over medium heat. Once the oil is hot, carefully add the pies and fry for 1 to 2 minutes on each side, or until they are golden brown and crispy.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association