Greek cuisine · Dough, Pasta & Rice

Trahanopita (Trahanas Pie)

Savory pie with swollen trahanas and feta, baked under a crisp layer of phyllo pastry.

Ingredients · for 6 servings

• 200 g trahanas (sour wheat groats)
• 700 ml milk
• 200 g feta
• 8 sheets phyllo pastry
• 2 eggs
• 60 g butter
• 4 tbsp olive oil
• 1/2 bunch mint
• 1 tsp pepper
• Salt

Instructions

1. Bring the milk to a boil with 200 ml water and a pinch of salt, stir in the trahanas and let it swell over low heat for 12–15 min, stirring occasionally, until a thick, porridge-like mass forms.
2. Stir the butter into the hot mixture and let everything cool to lukewarm, so the eggs don't curdle later.
3. Stir in the crumbled feta, the eggs, the finely chopped mint and the pepper, and season generously.
4. Brush a 28 cm tin with olive oil and lay in four sheets of phyllo one by one, brushing each thinly with oil and letting them overhang.
5. Fill in the trahanas mixture evenly, cover with the remaining four oiled phyllo sheets, roll in the edges and score the surface into squares.
6. Bake at 180 °C top/bottom heat for 40–45 min, until the top is deep golden and crisp, then rest for 10 min and serve lukewarm.