Zucchini and Eggplant Country Pies from Kythera

Name: Zucchini and Eggplant Country Pies from Kythera (Hortopites ton Kythiron)
Yield: Makes 16 small pies
Cuisine: Greek
Ingredients: Cornmeal; ⅓ cup olive oil; 1 teaspoon coarse sea salt or kosher salt; ⅔ cup coarse or fine bulgur (see Sources); 1 teaspoon active dry yeast; 2½ cups grated hard myzithra, kefalotyri or pecorino Romano cheese; 2 cups bread flour; 3 cups chopped onions; Coarse sea salt or kosher salt; About 3 tablespoons milk; 1 large eggplant, peeled and cut into ½-inch cubes; ½ cup olive oil; 1 pound zucchini (4–5 medium), grated; 2 cups all-purpose flour; 3 ripe tomatoes, cored, peeled and diced, or 1½ cups canned diced tomatoes, drained; 1⅔–2 cups warm water; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon (or to taste) crushed red pepper flakes; 3 large eggs

Hortopites ton Kythiron

Preparation info

Makes
16
small pies

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THE MIXED-VEGETABLE pies of Kythera, which are closely related to dishes like Spanish empanadas and Italian tortas that are found in many versions all around the Mediterranean, offer the ideal balance of crust and filling. Eleni Georgiou-Kalligerou, who gave me her recipe for this bread-like crust, said that she always prepares more dough than she needs for the pies, so she can make the remainder into a flatbread, which she drizzles with olive oil and sprinkles with coarse sea

Ingredients

Europe
Greece
Starter
Vegetarian
Mediterranean
Pie

Ingredients

Method