So, inspired by the pine honey, hot peppers, and dark raisins of Ikaria, the latter of which were once a prized agricultural product on the island, I set out, in my Athens kitchen, to make chutney because I wanted to serve it with a simple feta-phyllo pie, tyropita.
I call this my pleated tyropita recipe, because of the way you have to fill and scrunch up individual sheets of feta-cheese-stuffed pastry before baking. It’s a technique I learned a few years ago, and I’ve made the recipe a little healthier, by replacing the butter with extra virgin Greek olive oil.
Serve it with the chutney, of course!
To get the recipe, please visit dianekochilas.com
By Diane Kochilas