This pita uses the same dough as spanakopita and tiropita. In it, though, is a sweet and delicious mix of donut peaches, pecans, and pistachio spread. These peaches, when in season, are unbelievably sweet. No sugar is needed!
Ingredients (filling)
2 to 3 donut peaches, peeled, pitted, and chopped
1 cup pecans
2 eggs
1 tablespoon pistachio paste
Ingredients (dough)
2 cups flour
1/2 cup water + additional 1/4 cup
1/2 tsp salt
1/8 cup vegetable oil
Additional flour to open phyllo pastry
Additional olive oil for drizzling
Preheat your oven to 350 degrees Fahrenheit. Sift flour and salt into a large bowl. Make a well in the flour and add the oil and some water. Knead the dough and continue adding water until the dough becomes elastic. Place in a greased bowl and let it rest for 24 hours.
Prepare the peaches and mix them together with the pecans, eggs, and pistachio paste. Set aside.
Lightly grease a muffin tin. To prepare your phyllo pastry, ensure your space is clean of obstacles and dust the surface and your rolling pin with flour. Cut a 2”x2” piece of dough and use your hands to flatten it to a disc shape. Dust the surface with flour and roll it out as thin as possible. Once your dough is rolled out, cut it in half.
Use a spoon to drop the filling along each half of the phyllo. Roll up the phyllo and then roll it into a spiral. Place each spiral into the muffin tin. Lightly drizzle olive oil on the top of each spiral.
Bake for 30 to 45 minutes or until golden brown. Makes 12 spirals.
Patataki 