Savory Bliss: Classic Pastourmadopita

Welcome to the delightful world of Greek cuisine! Today, I’m excited to share a beloved traditional dish that captures the essence of savory indulgence: Classic Pastourmadopita. This exquisite pie is not just a meal; it’s a celebration of flavors, perfect for family gatherings, holiday feasts, or simply a comforting weeknight dinner. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you step by step to create your own slice of savory bliss.

What Is Pastourmadopita?

Pastourmadopita is a classic Greek pie that showcases the rich and aromatic flavors of pastourma—a cured meat similar to bresaola, which is often spiced to perfection. Typically, this dish features layers of flaky pastry filled with a combination of pastourma, tangy cheese, and aromatic herbs. With its crispy exterior and savory filling, it’s no wonder that Pastourmadopita is a favorite across Greece and worldwide. It’s ideal for anyone looking to delve into authentic Greek flavors, impress guests at a dinner party, or comfort themselves with a homemade delicacy.

Ingredients

To make your Classic Pastourmadopita, you will need the following ingredients:

• For the Dough:

  • 500g all-purpose flour
  • 250ml olive oil
  • 200ml water
  • 1 tsp salt
  • 1 tbsp vinegar

• For the Filling:
  • 300g pastourma, finely sliced
  • 200g feta cheese, crumbled
  • 1 onion, finely chopped
  • 2 eggs, beaten
  • 1 tsp dried oregano
  • Freshly ground black pepper, to taste
  • Optional: Chopped fresh parsley or dill for added flavor

Kitchen Equipment Needed

Before you dive into the cooking process, ensure you have the following kitchen tools:

• Large mixing bowl
• Rolling pin
• Skillet
• Baking dish (approximately 9×13 inches)
• Measuring cups and spoons
• Sharp knife
• Spoon or spatula
• Clean kitchen towel

Cooking Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour and salt, mixing well.
2. Gradually add olive oil and water to the flour mixture, stirring until the dough begins to come together.
3. Add vinegar to the mixture and knead gently on a floured surface until smoother and pliable, about 5–7 minutes.
4. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes. This allows the gluten to relax, making it easier to roll out.

Step 2: Make the Filling

1. In a skillet, sauté the chopped onion over medium heat until translucent, about 5 minutes.
2. In a separate bowl, combine the sautéed onion, pastourma, crumbled feta cheese, eggs, dried oregano, and black pepper. Adjust seasoning according to personal taste.
3. If you’re using fresh herbs like parsley or dill, fold them into the mixture now for an aromatic twist.

Step 3: Assemble the Pastourmadopita

1. Preheat your oven to 180°C (350°F).
2. Divide the rested dough into two portions: one slightly larger than the other for the base and top.
3. Roll out the larger portion into a thin layer and place it in the greased baking dish. The dough should extend slightly over the edges.
4. Evenly spread the filling over the dough layer.
5. Roll out the remaining dough portion and place it atop the filling. Pinch the edges to seal. Be sure to cut a few slits in the top crust to allow steam to escape.
6. Brush the top layer with a bit of olive oil for that golden finish.

Step 4: Bake

1. Place the pastourmadopita in the preheated oven and bake for about 40–45 minutes or until the top is golden brown and flaky.
2. Remove from the oven and let it rest for about 10 minutes before slicing.

Tips and Variations

• Ingredient Swaps: If pastourma is hard to find, you can substitute it with a high-quality smoked ham or prosciutto for a similar savory flavor.
• Cheese Variations: While feta is traditional, feel free to experiment with ricotta, kasseri, or a blend of cheeses for a richer filling.
• Herbs & Spices: You can add a pinch of nutmeg or even some chili flakes for a spicy kick!
• Serving Suggestions: Serve with a refreshing Greek salad or tzatziki for a complete meal.

How to Store Leftovers

Should you have any delicious pastourmadopita left, store it in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze individual slices wrapped tightly in aluminum foil or plastic wrap for up to 3 months. To reheat, simply pop it in the oven at 180°C (350°F) until warmed through.

Food and Drink Pairings

For the perfect meal experience, pair your Pastourmadopita with a crisp white wine like Assyrtiko or a light rosé. If you prefer non-alcoholic options, a chilled glass of lemonade or a refreshing mint-infused iced tea complements the savory flavors beautifully.

Frequently Asked Questions

Can I make Pastourmadopita ahead of time?

Absolutely! You can prepare the filling and assemble the pie in advance. Just cover it and store it in the refrigerator for up to 24 hours before baking.

How do I ensure my pie crust is flaky?

Ensure your butter (or olive oil) is cold while mixing and avoid overworking the dough. Also, letting it rest before rolling helps maintain that critical flakiness.

Is Pastourmadopita suitable for freezing?

Yes, you can freeze it either before or after baking. Just wrap it tightly and ensure it’s well-sealed to prevent freezer burn.

Final Thoughts

Creating a Classic Pastourmadopita brings the warmth and comfort of Greek cuisine right to your kitchen. With its flaky pastry and delicious filling, it’s a dish that can be enjoyed by everyone, from family to friends, and will certainly become a beloved part of your recipe repertoire.

If you enjoyed this recipe and found it helpful, I’d love for you to share it on your social media platforms or with your friends and family. Don’t forget to subscribe to the blog for more culinary adventures! Happy cooking and enjoy your homemade Pastourmadopita!