Longevity Pie by Diane Kochilas
It is called Longevity Pie because Ikaria is well known for their long lived inhabitants. Learn how to make this delicious and healthful Ikarian fillo pie by watching the video below by Diane Kochilas, a foremost authority on Greek and Ikarian cooking. Many researchers believe it is their varied plant based diet, such as this fillo pie that keeps them healthy. The use of a variety of greens in the daily meals is a central theme to the diet on the island. Diane made this video in conjunction with her hosting of the PBS TV show called My Greek Table, which began airing the fall of 2017.
- carrots - 2 large peeled and grated
- raw sweet greens(any combination of spinach, sorrel, dandelion, Swiss chard or Chervil) - 1 1/2 lbs of raw or 6 cups cooked
- fennel bulb - 1- chopped
- red onions - 3-chopped
- leeks - 2- trimmed and chopped
- scallions - 4- trimmed and chopped
- Fillo Factory fillo dough - 1 lb at room temp
- mint - 1 cup chopped
- fresh oregano - 1/2 cup chopped
- fresh dill - 1/2 cup chopped
- fresh parsley - 1/2 cup chopped
- extra virgin olive oil - 3/4 cup
1. Heat 2 tablespoons of olive oil in a large, deep frying pan or wide pot and add the greens in batches. Season with
a little salt and pepper, and stir and cook until wilted and all the liquid is cooked off, about IO to I 5 minutes. Remove from heat, transfer to a colander, and drain thoroughly. Transfer to a large mixing bowl.
2. In the same frying pan or wide pot, add another 2 tablespoons of olive oil and heat over medium heat. Add the fennel, onions, leeks, and scallions and cook over medium heat until wilted and translucent, about IO minutes. Transfer to the same mixing bowl as the greens. Add the grated carrot to the frying pan or wide pot and cook over medium heat to wilt, about 8 minutes. Transfer to the mixing bowl. Season the filling mixture with salt and pepper.
3. Preheat the oven to 350F/ I 75C. Lightly oil two baking sheets, or line them with parchment.4. Preheat the oven to 350F/ I 75C. Lightly oil two baking sheets, or line them with parchment.
4. Prepare the fillo: On a clean work surface, roll out the fillo in front of you horizontally and cover with a kitchen towel and then a damp towel on top. You have to work fast, especially if the kitchen is hot. Take one sheet of the pastry and brush it with olive oil. Take a second sheet and stack it on top, brushing that with olive oil, too. Cut the fillo into 3 or 4 equal size strips, 3- to 4-inches (7 ½ - I 0-cm wide), as desired.
5. Shape into triangles. To do so, place one strip on top of the other, oiling both, as above. Place a heaping teaspoon of the filling in the center bottom end of the double strip, about a half inch ( 1.25-cm) from the edge. Take the right- or left-hand corner, whichever suits you more comfortably, and bring it up to opposite side to form a triangle. Fold over across the width, then repeat from the opposite direction, continuing this way until you reach the top edge, the same way one folds a flag. Place seam-side down on a baking sheet and brush the top with olive oil.
6. Bake the pitarakia for about 20 minutes, remove, cool slightly, and serve. Makes 20-30 pieces.