Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
This month’s Tried & Tested is featuring Kevin of Closet Cooking. This event was an original idea by Zlamushka of Spicy Kitchen.
Each month a blogger is featured and we have to choose one of his/her recipes and recreate it and blog about it. This month’s host, is Hema of Salt 2 Taste.
Kevin makes delicious recipes. Take a look at his blog and you will find lots of delicious recipes from around the world: Canada, America, Greece, Italy, Vietnam, Thailand, China, India etc. You will have no problem finding one to recreate.
I took a look at Kevin’s Greek recipes and I saw Agginaropita, which is an Artichoke-cheese pie, which he had made from Maria’s blog.
I’ve been wanting to make this pie for a long time as I love artichokes, so I knew what I wanted to make as soon as I saw this recipe.
I rarely copy recipes, except when it’s something unknown to me and I want to see how the original version is.
I usually work with what ingredients everyone eats and that is what I have at home.
However, since this event was about trying and testing, I planned the recipe in advance and have not changed anything to Kevin’s recipe except for adjusting the ingredients to a larger quantity.
My children are not really fond of artichokes but they like “pites” (pies) and they did eat some but the rest of us, we loved the pie and enjoyed it very much. You can find Kevin’s recipe here.
I used frozen artichokes and had some more leftover, so a few days later I made it again but this time instead of making the pie with ready made phyllo, I preferred to make my own phyllo and made individual pies (galettes).
In Greece we have another pie called Prassopita, which is a leek pie.
Although, I have made that one last year, I haven’t posted it yet, as well so many others waiting patiently to be posted.
I wanted to make a combination of prassopita with some artichokes and instead of adding feta, I added xynomyzithra and some blue cheese.
Since these two pies are connected and similar in ingredients, I am posting my version as well.
For the pastry dough :
For the filling:
Serving Size: 1
Amount Per Serving: Calories: 834 Total Fat: 38g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 199mg Sodium: 1134mg Carbohydrates: 94g Fiber: 11g Sugar: 6g Protein: 26g
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Kopiaste and Kali Orexi,