I know what you’re saying: not another kolokithopita! But this is fun and very easy, and it’s a way in to tell you what I found out about the origins of the pita. The Greek pita as we know it came about as a need. Prior to the formation of the modern Greek state, northern Greece was populated by semi nomadic tribes who spoke a variety of Greek dialects.

They were animal breeders and moved the animals from high to lower ground. The men went with the animals, the women looked after home and agriculture. Understanding the life of these people is to understand their food, as the pita was nothing but a very hearty sandwich, packed and taken on the road. It was made with anything that was available in the house and the season.

With a similar need and with 21st century life, I too made a pita from things in my fridge. So here I was standing and looking in the fridge. I found filo, a couple of large kolokithakia (zucchini), anthotiro (ricotta), a small semi-hard Lemnian cheese called “kalathaki”, black raisins and carrots. In the pantry, there were onions, garlic, good organic olive oil. On my verandah garden, I found parsley. All this together made one of the most delicious pitas I have ever eaten and here is how I put it together. Dora can be contacted at dora@neoskosmos.com.au

KOLOKITHOPITA WITH LEFTOVERS

INGREDIENTS

1 packet of filo

1/2 cup olive oil

2-3 medium sized zucchinis, finely grated and strained of water

2 medium onions, grated fine

2-3 cloves garlic, grated fine

1/2 bunch parsley 1/2 cup of the leaves of celery, finely cut

2-3 medium carrots, finely grated

3 eggs, lightly beaten

1 cup grated or crumbled light feta

1 cup ricotta, crumbled

1/2 cup black raisins

Lots of black pepper

Method

1. Put most of the oil in a pan, leave a little for greasing pan and filo. Heat and lightly saute onions and garlic and put aside until cool.

2. In a bowl, mix all other ingredients, as well as the cooled onions and garlic.

3. With the left over oil, grease shallow pita dish or any oven pan.

4. Lay out 2 layers of filo, oiling in between each.

5. Lay out a thin layer of the mixture.

6. Continue layering until all filling is used, ending with pastry. Make sure that you oil lightly on top.

7. Spray the top of pita with water, this prevents it from burning.

8. Cut the pita in triangles or squares, trying not to cut to the bottom.

9. Cook in a preheated oven of 180C for 40 minutes.

10. Allow it to cool before cutting and serving. Use your fridge, your pantry and your imagination and make your own version.

Kali Orexi.