I was inspired to make this pita from the excess whipped sweet potatoes my older brother John made for our Christmas Eve dinner/reunion. It was a beautiful, light and fluffy sweet potato ensemble that he'd made and I wanted to do something with it besides just eat sweet potatoes. I really like the sweet and salty combinations so I decided to fold the dark orange tuberous root in with some feta, eggs and green onion, wrap it in phyllo and bake until golden. I used half a package of phyllo dough as not to kill my family with carbohydrates. Results were a win with a creamy, sweet and savory filling and a crispy crust. It pairs well with an old vine zinfandel, but I'm sure it would be delicious with a white wine like a gruner veltliner or moschofilero.
My brother John holding up a piece of the pie. Don't mind his serious look.
Greek Style Sweet Potato Pie
1/2 package of phyllo dough
1/2 cup olive oil
1 cup Greek feta
1 bunch of green onions, chopped finely
3-4 cups mashed cooked sweet potatoes or yams
1. Defrost phyllo
2. Preheat oven to 350 degrees
3. In a large bowl mash feta with eggs. Stir in green onions, then sweet potato mixture.
4. In a large casserole dish, layer half of phllyo, sprinkling olive oil between each layer then spread sweet potato mixture on top.
5. Finish layering, sprinkling each layer with olive oil (you may not need all the olive oil). Make sure the top layer has a good amount of olive oil on top, then score with sharp knife before placing in the oven.
6. Bake for about 1 hour, or until golden brown.