In the March/April 2012 issue, Alexis Adams wrote about hortopita, the savory pie related made with layers of homemade phyllo, wild greens, aromatic herbs such as dill and parsley, and touloumotiri, a rustic cheese made from both goat’s and sheep’s milk, considered the mother of feta.

Here’s the phyllo recipe. For the rest of the hortopita recipe, see the full story.

PHYLLO DOUGH

INGREDIENTS
4½  cups all-purpose flour
1 tsp kosher salt
1¾ cups warm water, as needed
¼ cup olive oil, plus extra for brushing the layers of dough
2 tbsp red wine vinegar

EQUIPMENT

rolling pin, the longer the better
pastry brush

MAKE IT

1. Mix 4 cups of flour and the salt in a mixing bowl; make a well in the center.
2. Add 1½ cups of water, the olive oil, and the vinegar. Work the flour into the liquid with a fork until a scrappy, floury dough begins to form.
3. Turn the dough mixture out onto a floured surface and knead with oiled hands until silky and smooth, adding a little more flour or water if necessary.
4. Divide into six balls, cover with a damp dish towel, and let the dough rest at room temperature for at least one hour.
5. Roll the balls out into 13-inch-by-17-inch rectangular sheets about 1/16th-inch thick.

Photo by Chryssa Nikoleri. This appeared in the March/April 2012 issue. What indigenous foods have you discovered while traveling? Share your stories at afar.com/mag/foodfinds.