Traditionally named ‘σαιτι’, this dish is regional fare from laconian ( Λακωνίας ) – southern mainland Greece. 

The villages of the region produce their own wine, olive oil, honey and bread and are also proud producers of traditional greek cheeses like ( kefalotyri, tulumotyri and mytzithra ). 

This dish is a local traditional hand pie or turnover not to be mistaken for a turkish gozleme. You could add spinach and substitute the feta with ricotta, but spinach lacks the punch of mint and that of a hard Greek full flavoured cheese like feta.

The secret also is the quantity of ingredients the bunch of mint in the previous photo was used to make one pie pictured. 

I truly enjoy serving  a  traditional, rustic and full flavoured dish around non-traditional surroundings. It somehow emphases the beauty of simplicity.🌿🍃🕊️🌿🍀

You will need to access another recipe from the blog , which shows you how to make Greek phyllo. It’s exactly the same except for one modification…. Don’t roll it out too thinly. If your not sure how big or how thin refer to the pictures.

Makes: 4 saitia depending on the size of each

Ingredients

Making Phyllo Pastry and Rolling into Sheets

1/4 cup Olive oil for cooking

For the Filling

2 tbspns strained Greek yogurt

1/2-3/4  cup finely chopped mint

300g Greek style feta cheese ( the hard variety )
Method

Follow the instructions on the linked post for making the phyllo. Your phyllo pastry should be slightly bigger than a main dinner plate. Also, not paper thin. The filling is too heavy and will go through phyllo if you haven’t rolled it too fine.

Mash feta roughly with a fork. Mix in mint and yoghurt. Ensure the mix is dry. As you can see in the picture alot of feta has been used.

Mint is what makes this dish sing.  Mint and feta were made for each other. Don’t go short with it. Be plentiful. 

Paste a film of feta mix to half the rolled out sheet. Ensure the edges are not covered with the feta mix. As you can see it’s roughly done. As long as the edges are sealed this will be perfect.

Lift the side without the feta and fold it over. Pierce edges securely to seal. 

Heat olive oil in a pan, and place the feta rollover carefully. Cook on high heat for 3-4 minutes and turnover ensuring it doesn’t fall apart.

Turn over and cook until golden brown.

Cut and serve.

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