Ingredients:
I packet of shortcrust pastry frozen
1 kilo fresh tomatoes sliced
3-4 onions sliced
200 grams feta crumbled
1/2 bunch flat leaf basil finely cut
8 -10 whole flat leaf basil leaves
100 grams of grated hard myzithra (can use kefalogravieria)
Dash of ouzo (optional)
Pepper
1/2 cup olive oil
Method:
Preheat oven to 180C
1. Heat oil in deep frypan or wide saucepan
2. Add sliced onions and sauté till translucent
3. Add tomatoes, toss and cook for 2 minutes
4. Take off heat and add feta and chopped basil
5. Add ouzo and pepper
6. Set aside
7. Grease a pita pan
8. On baking paper lie out a sheet of pastry, dust slightly with corn flour and roll out as thin as it is possible
9. With ready bought pastry one sheet may be not wide enough for the pita dish, in this case roll out 2 sheets and join by wetting the edges with water and pressing down in the pan
10. Trim the edges of the pastry slightly over the pan to allow for shrinkage
11. Put in heat oven for only about 5 minutes
12. Take out and lay the whole basil leaves on the bottom
13. Pour the tomato filling on top
14. Roll out 2 sheets of pastry and crisscross the top of the pita allowing it to breath
15. Bake for 30 minutes
16. Allow to cool for about 15 – 20 minutes as it does not cut well when very hot
