Saturday, January 1, 2011

A Greek Savory Sweet Potato Pie: γλυκοπατάταoπίτα

I have no idea what the Greek word for sweet potato is. Glyko Patata γλυκοπατάτα? I can't remember seeing anything sweet potato or yamish before at laikis or farmers markets in Greece. I may be totally dissed or totally praised for this pita concoction. I also just made up a new Greek word: γλυκοπατάταoπίτα gleeko-pa-ta-ta-o-pita. I might be losing my citizenship for this one!

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 eggs
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.


SassyAgapi said...

yummo! Kali Xronia Anna!

Peter M said...

I think the term is Glyki Patata or Glykies Patates so I think you're safe.

Sweet potatoes would work, phyllo is versatile and what you can fill them with.

I would have used all the phyllo, what would you do with the remainder?

It's the holidays...go "all out".

Anna A. said...

Peter - I used the rest to make portokalopita :)

SassyAgapi - Glad you approve!

elra said...

That looks s delicious Anna !

CaliforniaKat said...

We have regular sweet potatoes in Greece with whitish flesh that turns a bit grey when boiled but no yams with the orange flesh. I've looked everywhere.

Ivy said...

Your word creativity is totally correct. Patatopita - glykopatatopita sounds delicious. We do not get these potatoes in laiki but found them once at Vasilopoulos and made pancakes and savory patties but if I find them again I will surely try making a pita.

Helen said...

Brilliant idea! I love the sound of sweet potato with feta and onion. I also like that you used less phyllo because I prefer the filling to be more plentiful.

Peter G @ Souvlaki For The Soul said...

I believe the term is correct mother calls them that as well. I think you're onto a real winner here..especially with the sweet and salty combination! Kali Chronia!

Anna A. said...

elra - Thank you!

CaliforniaKat - That sounds like something from another planet! I will be on the lookout for it next time I'm back in the patrida.

Ivy - Thank you! I am curious on what else you'd add to the glikies patatas in your pie :)

Helen - Thanks, I knew you'd be in on this one :)

Peter - Few!

Ruth Abatzoglou said...

Great picture of John in the background Anna. Grandpa and I enjoyed finishing off our dish.

Happy New Year.

Anna A. said...

Ruth - Thanks, I had him hold a piece up for me in the light :)

The Pyrogeographer said...

It was super yummy, Anna! (We should call that pic 'John in his natural state') What we used were actually yams (which the USDA also classifies as sweet potatoes); a true 'sweet potato' is native to South America and is the firmer white one, a completely different genus!

Mary said...

Your pie is a thing of beauty. I'll wager it was delicious. I've used blue cheese and bacon with sweet potatoes and that worked well. I think you've hit on a combo that is as good. I'm glad you were able to get with your brother this holiday. I hope the new year brings you all measure of good things. Have a wonderful day. Blessings...Mary

Anna A. said...

Crystal - I wish I wasn't so sick or else I would have had more! Alas, just a good excuse to make it again. Have a safe trip to Hawaii :)

Mary - Ooo, next time I am putting blue cheese in this pie!