Homemade Pita (chicken, feta & mushroom)

Ingredients

For the phyllo (homemade)

• 750 g flour
• 1 cup (240 ml) olive oil
• 1½ cups (360 ml) water
• 1 tbsp salt
• 2 tbsp vinegar
• corn flour, for rolling

For the filling

• 2 onions, in rings
• 1 spring onion, chopped
• 250 g mushrooms, sliced
• meat from 1 boiled chicken, shredded
• 200 g feta, crumbled
• dill, chopped
• parsley, chopped
• 2 eggs
• salt, pepper
• olive oil, to drizzle
• sesame seeds

Method

1. Knead the flour with the oil, water, salt and vinegar into a smooth dough. Divide into 4 pieces (make one a little larger, for the base) and leave to rest for 1 hour.
2. For the filling: sauté the onion rings until soft, then add the spring onion and mushrooms. Off the heat, mix in the shredded chicken, crumbled feta, dill and parsley, then bind with the 2 eggs. Season with salt and pepper.
3. Oil the tray. Dust the worktop generously with corn flour and roll each piece into a very thin sheet; rest the sheets on a floured towel.
4. Lay 2 sheets across the base of the tray.
5. Spread the filling evenly over them.
6. Cover with the remaining sheets, drizzling a spiral of olive oil between each layer.
7. Brush oil over the top and into the corners.
8. Score into portions, cutting down to — but not through — the filling. Sprinkle a little water over the top and scatter with sesame.
9. Bake at 180°C for about 1 hour, a little longer if needed, until deep golden.

Variations

Swap the filling, keeping the same homemade phyllo:

• Pepper & xinomyzithra: sautéed peppers, xinomyzithra, yogurt, parsley, salt, pepper and 1 egg.
• Feta (for half a tray): 500 g feta, 2 eggs, 1 small cup of whipped cream, salt and pepper.
• Mushroom: 300 g mushrooms and 1 onion, chopped and sautéed, 400 g yellow gouda, 1 egg, parsley and the remaining cream.