AuthorMyHorioTotal Time1 hr 20 minsDifficultyIntermediatePatsavoura in Greek slang is a rag or swab used to wipe up floors - patsavouropita (rag pie) is a play on this word. The name alludes to the 'raggy look' of the many pie variations one can make with torn or scrunched up phyllo. Originally created by bakeries as a way of using up old scraps of phyllo, bakers would collect up all the bits and pieces of phyllo along their counters and turn them into sweet or savory pies.
This mildly sweet version is made a little prettier by turning each sheet of phyllo into a rosette, but feel free to simply scrunch up each sheet like an accordion instead for a more traditional presentation.
To make Patsavouropita:
Preheat oven to 375F (190C).
Brush a 9 inch (22cm) cake pan or oven dish with melted butter.
Take one sheet of phyllo and, with a pastry brush, drip or dab all over with melted butter. With your hands, gather the phyllo up with your fingers by pinching it, inch-by-inch, until it looks like an accordion.
Starting from one end of the accordion, turn it inwards and coil into a round shape to resemble a flower/rose. Alternatively, you can simply place the accordion pattern directly into your baking pan for a more 'raggy' and traditional look. Repeat this process until the pan is filled to capacity.
Dab all the tops of the phyllo liberally with butter.
Bake in the oven for 25 minutes or until the phyllo becomes a golden brown.
While phyllo is baking, add to a saucepan the milk, sugar, cinnamon powder, orange zest, and salt.
Warm over medium heat and stir until the sugar has dissolved.
Remove from heat and set aside for five minutes.
Whisk the three eggs in a small bowl.
Add them to the warm (not hot) milk mixture, whisking well to incorporate.
Pour the milk and egg mixture over the baked phyllo, and return to the oven.
Bake for an additional 25 - 30 minutes.
Let cool. Dust with lots of cinnamon powder and icing sugar before serving.
Patsavouropita can be served either warm or cold.
Leftovers can be stored in the refrigerator.
Enjoy!
Ingredients
Directions
To make Patsavouropita:
Preheat oven to 375F (190C).
Brush a 9 inch (22cm) cake pan or oven dish with melted butter.
Take one sheet of phyllo and, with a pastry brush, drip or dab all over with melted butter. With your hands, gather the phyllo up with your fingers by pinching it, inch-by-inch, until it looks like an accordion.
Starting from one end of the accordion, turn it inwards and coil into a round shape to resemble a flower/rose. Alternatively, you can simply place the accordion pattern directly into your baking pan for a more 'raggy' and traditional look. Repeat this process until the pan is filled to capacity.
Dab all the tops of the phyllo liberally with butter.
Bake in the oven for 25 minutes or until the phyllo becomes a golden brown.
While phyllo is baking, add to a saucepan the milk, sugar, cinnamon powder, orange zest, and salt.
Warm over medium heat and stir until the sugar has dissolved.
Remove from heat and set aside for five minutes.
Whisk the three eggs in a small bowl.
Add them to the warm (not hot) milk mixture, whisking well to incorporate.
Pour the milk and egg mixture over the baked phyllo, and return to the oven.
Bake for an additional 25 - 30 minutes.
Let cool. Dust with lots of cinnamon powder and icing sugar before serving.
Patsavouropita can be served either warm or cold.
Leftovers can be stored in the refrigerator.
Enjoy!