I have eaten the best Skopelitiki pie at Lafkos, a village in Pelion, many years ago before I knew I was a celiac. This summer, some friends of mine went to Skopelos and of course they ate this famous pie. That’s how I remembered it and wanted to make it gluten-free in memory of the beautiful days I spent both in island Skopelos and Pelion.
I may not eat Skopelitiki pie again at Skopelos, but I can cook it now! So, I don’t mind at all.
But to feel a bit of “Skopelos”, I start watching the movie Mama Mia, that was filmed on island Skopelos, while I was enjoying my Skopelitiki pie.
This recipe has been updated since the mix for gluten-free flour Schär’s Mix it! Universal, had stopped for Greece. So, I replaced it with Schär’s Mix it Farina & Mix Bread by Schär. But if this flour is available in your area and you want to use it, then you will have to increase its amount a little bit, so to be able to open the phyllo.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
In a bowl, mix all liquid ingredients together.
Pour in gradually the flour, sifting it and mix it.
Knead the dough well and leave it for 1 hour in the fridge to rest.
Divide the dough into 6 balls for 6 phyllo.
Between 2 parchment paper, sprinkle some flour and place the dough ball.
Open a phyllo, trying to make it long and narrow. It doesn't matter if it has an irregular shape (as you can see in the photo), because we will wrap it after all. On top, springle 1/6 of the grated feta cheese.
Wrap it in a stick first and then wrap the edges to make it like a flower.
Repeat the above procedure for the rest. Cover each pie you make with a kitchen towel so that it doesn't dry out until frying.
Pour plenty of olive oil in a frying pan and fry the pies on both sides on medium heat, until they get a nice golden brown color.
Better try them while are still warm.
Ingredients
Directions
In a bowl, mix all liquid ingredients together.
Pour in gradually the flour, sifting it and mix it.
Knead the dough well and leave it for 1 hour in the fridge to rest.
Divide the dough into 6 balls for 6 phyllo.
Between 2 parchment paper, sprinkle some flour and place the dough ball.
Open a phyllo, trying to make it long and narrow. It doesn't matter if it has an irregular shape (as you can see in the photo), because we will wrap it after all. On top, springle 1/6 of the grated feta cheese.
Wrap it in a stick first and then wrap the edges to make it like a flower.
Repeat the above procedure for the rest. Cover each pie you make with a kitchen towel so that it doesn't dry out until frying.
Pour plenty of olive oil in a frying pan and fry the pies on both sides on medium heat, until they get a nice golden brown color.
Better try them while are still warm.
- After making them several times, I found that it is better not to wrap them too tightly, because they fry better and faster all the way through inside.
- Also, at request of my boys, I double the cheese in the filling and they liked it more. They found it richer in taste.
- This recipe has been updated since the mix for gluten-free flour Schär’s Mix it! Universal, had stopped for Greece. So, I replaced it with Schär’s Mix it Farina & Mix Bread by Schär. But if this flour is available in your area and you want to use it, then you will have to increase its amount a little bit, so to be able to open the phyllo.
Good Luck and Bon Appétit!!!
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