By David Harbilas
This is a variation on a traditional Greek appetizer, tiropita, which is essentially spanikopita without spinach.
Spanikopita has become such a traditional and oft-times boring dish that it sometimes surprises people to see something other than spinach wrapped in filo.
Being that tomatoes are hardly an easy medium for such a fragile pastry, they need to be stewed down to a nearly dry consistency–which is good, since their flavor will also concentrate as they cook.
Makes 20 pita
- 1 bulb of fennel, diced
- 1 large onion, diced
- 2 tomatoes, peeled, seeded, and diced Read the rest of this entry »