Marmarites


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Happy New Year my friends! I wish to each and every one of you 2014 to be a milestone year for you and bring you all the happiness and love in the world.

Today I am sharing with you a traditional recipe of Skyros island called Marmarítes. They are small triangular pies, filled with a savory butternut squash puree. But first let’s say a few things about Skyros.

Skyros is an island that belongs to the Sporades complex in Aegean Sea. The island is mainly mountainous with many beaches and beautiful blue waters.

According to the Greek mythology Theseus left Athens and went to Skyros. Likomides the Κing of the island welcomed the big hero at first, but after a while fearing of losing the throne from Theseus, took him for a stroll and threw him from a sharp cliff. Theseus fell and was killed.

According to another Greek myth, Thetis mother of Achilles hid him there to prevent him from going to the Trojan War, where she knew that he would be killed. Thetis dressed him as a girl with the name Pira. Odysseus appeared in the island as a peddler selling textures, perfumes and jewelry. All girls showed interest for these goodies except Pira/Achilles who showed an increased interest for guns. Odysseus understood that behind the masquerade was Achilles and asked him to follow him to Troy and fight on the Greek side.

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Rupert Brook a very famous English poet is buried in the Skyros island. He died on a French ship during World War 1 that was anchored close to the island.

Another very interesting thing about the island is a particular horse breed that can be found only in there. They are little ponies one of the smaller in the world. Their appearance is exactly the same as the one of the standard horses, only they are smaller.

The Skyros pony comes from an ancient breed of horses that was spread across Greece during the ancient years. It is believed that they are the ancestors of the horse Achilles took with him in the Trojan War and they are connected also to the Alexander the Great’s horses.

Today in Greece we celebrate Epiphany Day. It is the day when Christ went to Jordan River and was baptized by John the Baptist. Housewives in Skyros make these little pies today to celebrate. They are made with butternut squash, a salty cheese and herbs and spices. They are very easy to make and instead of your own phylo dough, you can make them with store bought or with puff pastry. They are very easy to make and those of you who have a pizza stone you can bake them there, they become very tasty.

Recipe was made from a local lady at a TV series called Boukià kai Sichório.

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Marmarítes

Ingredients

For the Filling

500 gr. / 1 lb. butternut squash cut in cubes

1 medium onion, chopped

200 gr. / 7 oz. kefalograviera or gruyere cheese divided

¼ tsp cinnamon

¼ tsp all spice

1 tsp dried spearmint

Salt and pepper

3 tbsp olive oil

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For the Phylo Dough

250 gr. / 9 oz. all-purpose flour

1.5 tbsp olive oil

1 egg

 1.5 tbsp milk

 1 tsp dry yeast

1 tbsp white vinegar

 Salt and pepper (I used 1/2 tsp salt and no pepper)

50 ml/ 1.5 fl. Oz. of warm water plus 1.5 tbsp

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Instructions

For the Filling

Place the butternut squash in a glass bowl and microwave for about 15 minutes at high temperature or until it becomes soft.

Put it in the blender and make it a puree.

In a skillet pour the olive oil and sauté the onion in medium heat until it becomes soft.

Throw the rest of the ingredients except the cheese and sauté for about couple of minutes.

Remove from fire and throw half the quantity of cheese.

Turn off the fire and return the skillet on it and whisk to melt the cheese.

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For the Phylo Dough

 In a non-reactive bowl pour the warm water and the yeast and let it for 5 minutes to dissolve and foam.

 In the mixer bowl put the flour after you have shifted it.

 Make a hole and put the olive oil and the egg in it.

 With the hook begin to slowly, slowly mix these ingredients.

 Pour the milk, the vinegar and add salt and pepper.

 Continue to mix.

 Add the yeast and continue to mix.

If you see that the dough is not coming together, add from the 1.5 tbsp of water, spoon by spoon until a soft dough is formed around the hook.

It may not need all 1.5 tbsp.

Let the mixer work it for about 10 minutes and then test the dough by pressing gently your finger against it.

If the hole by your finger disappears in 2 to 3 seconds then the dough is ready, if not then just mix it a little bit more.

Let the dough relax for an hour.

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In the bench in which you will work with the dough, throw a little bit of fine flour from corn or semolina. These two ingredients make it easier to open the phylo.

Divide the dough in small balls about 60 gr. / 2 oz. each.

Take the rolling pin and start working with each one, making a rounded disk from the dough.

Add 1 spoonful of the filling in the center of the rounded dough and spread it with the hollow side of the spoon to cover the entire dough disk but for 2 cm / 0.7 in. around.

Scatter 1 tbsp of the cheese left and bring the dough edges in such a way as to make a triangle.

Press to seal the dough.

Bake in a preheated oven at 200° C / 400° F for about 30 minutes or until the dough takes a nice golden color.

Remove, let them cool a little bit and serve.

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4.7 from 7 reviews

Marmarites
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Pie
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
For the Filling
  • 500 gr. / 1 lb. butternut squash cut in cubes
  • 1 medium onion, chopped
  • 200 gr. / 7 oz. kefalograviera or gruyere cheese divided
  • ¼ tsp cinnamon
  • ¼ tsp all spice
  • 1 tsp dried spearmint
  • Salt and pepper
  • 3 tbsp olive oil
For the Phylo Dough
  • 250 gr. / 9 oz. all-purpose flour
  • 1.5 tbsp olive oil
  • 1 egg
  • 1.5 tbsp milk
  • 1 tsp dry yeast
  • 1 tbsp white vinegar
  • Salt and pepper (I used ½ tsp salt and no pepper)
  • 50 ml/ 1.5 fl. Oz. of warm water plus 1.5 tbsp

Instructions/ Εκτέλεση
For the Filling
  1. Place the butternut squash in a glass bowl and microwave for about 15 minutes at high temperature or until it becomes soft.
  2. Put it in the blender and make it a puree.
  3. In a skillet pour the olive oil and sauté the onion in medium heat until it becomes soft.
  4. Throw the rest of the ingredients except the cheese and sauté for about couple of minutes.
  5. Remove from fire and throw half the quantity of cheese.
  6. Turn off the fire and return the skillet on it and whisk to melt the cheese.
For the Phylo Dough
  1. In a non-reactive bowl pour the warm water and the yeast and let it for 5 minutes to dissolve and foam.
  2. In the mixer bowl put the flour after you have shifted it.
  3. Make a hole and put the olive oil and the egg in it.
  4. With the hook begin to slowly, slowly mix these ingredients.
  5. Pour the milk, the vinegar and add salt and pepper.
  6. Continue to mix.
  7. Add the yeast and continue to mix.
  8. If you see that the dough is not coming together, add from the 1.5 tbsp of water, spoon by spoon until a soft dough is formed around the hook.
  9. It may not need all 1.5 tbsp.
  10. Let the mixer work it for about 10 minutes and then test the dough by pressing gently your finger against it.
  11. If the hole by your finger disappears in 2 to 3 seconds then the dough is ready, if not then just mix it a little bit more.
  12. Let the dough relax for an hour.
  13. In the bench in which you will work with the dough, throw a little bit of fine flour from corn or semolina. These two ingredients make it easier to open the phylo.
  14. Divide the dough in small balls about 60 gr. / 2 oz. each.
  15. Take the rolling pin and start working with each one, making a rounded disk from the dough.
  16. Add 1 spoonful of the filling in the center of the rounded dough and spread it with the hollow side of the spoon to cover the entire dough disk but for 2 cm / 0.7 in. around.
  17. Scatter 1 tbsp of the cheese left and bring the dough edges in such a way as to make a triangle.
  18. Press to seal the dough.
  19. Bake in a preheated oven at 200° C / 400° F for about 30 minutes or until the dough takes a nice golden color.
  20. Remove, let them cool a little bit and serve.

4.7 from 7 reviews

Μαρμαρίτες
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Πιτάκια
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
Για την Γέμιση
  • 500 γρ. κολοκύθα κομμένη σε κύβους
  • 1 μέτριο κρεμμύδι, ψιλοκομμένο
  • 200 γρ. κεφαλογραβιέρα μοιρασμένη
  • ¼ κ.γ. κανέλα
  • ¼ κ.γ. μπαχάρι
  • 1 κ.γ. αποξηραμένο δυόσμο
  • Αλάτι και πιπέρι
  • 3 κ.σ. ελαιόλαδο
Για το Φύλλο
  • 250 γρ. για κάθε χρήση αλεύρι
  • 1,5 κ.σ. ελαιόλαδο
  • 1 αυγό
  • 1,5 κ.σ. γάλα
  • 1 κ.γ. ξηρή μαγιά
  • 1 κ.σ. άσπρο ξύδι
  • Αλάτι και πιπέρι (χρησιμοποίησα ½ κουταλάκι του γλυκού αλάτι και καθόλου πιπέρι)
  • 50 ml χλιαρό νερό συν 1,5 κουταλιά της σούπας αν χρειαστεί

Instructions/ Εκτέλεση
Για την Γέμιση
  1. Τοποθετήστε την κολοκύθα σε ένα γυάλινο μπολ και βάλτε τη στο φούρνο μικροκυμάτων για περίπου 15 λεπτά σε υψηλή θερμοκρασία ή μέχρι να γίνει μαλακή.
  2. Βάλτε τη στο μπλέντερ και κάντε τη πουρέ.
  3. Σε μια κατσαρόλα ρίξτε το ελαιόλαδο και σοτάρετε το κρεμμύδι σε μέτρια φωτιά μέχρι να μαλακώσει.
  4. Ρίξτε τα υπόλοιπα υλικά εκτός από το τυρί και σοτάρετε για περίπου δύο λεπτά.
  5. Αφαιρέστε από τη φωτιά και ρίξτε την μισή ποσότητα τυριού.
  6. Σβήστε την εστία και επιστρέψτε το τηγάνι πάνω της και ανακατέψτε ελαφρά για να λιώσει το τυρί.
Για το Φύλλο
  1. Σε ένα μεταλλικό μπολ ρίξτε το χλιαρό νερό και τη μαγιά και αφήστε για 5 λεπτά για να διαλυθεί και να αφρίσει.
  2. Στο μπολ του μίξερ βάλτε το αλεύρι, αφού το κοσκινίσετε.
  3. Κάντε μια τρύπα και ρίξτε το ελαιόλαδο και το αυγό σε αυτό.
  4. Με το γάντζο αρχίστε σιγά-σιγά, να αναμιγνύετε τα συστατικά.
  5. Ρίξτε το γάλα, το ξίδι και προσθέστε αλάτι και πιπέρι.
  6. Συνεχίστε να αναμειγνύετε.
  7. Ρίξτε μέσα τη μαγιά και συνεχίστε το χτύπημα.
  8. Αν δείτε ότι η ζύμη δεν μαζεύεται σαν μπάλα γύρω από το γάντζο, προσθέστε από τις 3 κουταλιές της σούπας νερό, κουτάλι κουτάλι μέχρι να σχηματιστεί μια μαλακή ζύμη γύρω από το γάντζο.
  9. Ίσως δεν χρειάζεται και τις 3 κουταλιές της σούπας.
  10. Αφήστε το μίξερ να δουλέψει για περίπου 10 λεπτά και στη συνέχεια, δοκιμάστε τη ζύμη, πιέζοντας απαλά το δάχτυλό σας πάνω της.
  11. Αν το βαθούλωμα από το δάχτυλό σας εξαφανίζεται σε 2 έως 3 δευτερόλεπτα, η ζύμη είναι έτοιμη, αν όχι τότε απλά ανακατέψτε λίγο περισσότερο.
  12. Αφήστε τη ζύμη να ξεκουραστεί για μια ώρα.
  13. Εν τω μεταξύ, κάνετε τη γέμιση.
  14. Στο πάγκο πάνω στον οποίο θα δουλέψετε τη ζύμη, ρίξτε λίγο λεπτό αλεύρι από καλαμπόκι ή σιμιγδάλι.
  15. Με αυτά τα δύο συστατικά είναι πιο εύκολο να ανοίξει το φύλλο.
  16. Χωρίζουμε τη ζύμη σε μικρές μπάλες των 60 γρ.
  17. Με τον πλάστη ανοίξτε τη ζύμη σε μικρούς δίσκους.
  18. Προσθέστε 1 κουταλιά από τη γέμιση στο κέντρο της ζύμης και απλώστε τη με το κουτάλι να καλύψει τη ζύμη αφήνοντας ένα περιθώριο 2 cm γύρω γύρω.
  19. Ρίξτε 1 κ.σ. τυρί και ενώστε τη ζύμη με τέτοιο τρόπο ώστε να σχηματιστεί ένα τρίγωνο.
  20. Πιέστε για να σφραγίσει η ζύμη.
  21. Ψήστε σε προθερμασμένο φούρνο στους 200° C για περίπου 30 λεπτά ή μέχρι η ζύμη να πάρει ένα ωραίο χρυσό χρώμα.

43 Responses to Marmarites

    1
  1. Tori says:

    These look delicious! I’ve never heard of them before, but I am definitely going to try making these during this cold weather!

    Found you through the LBF Blog hop :) Thanks for linking up!

  2. 2
  3. Deb says:

    What a delicious and easy recipe! Never had Skyros but I’m sure my family will love it! And, thank you for stopping by Shine a Spotlight Saturday and sharing! See you next Saturday! —Deb at DialMforMoms.com

  4. 3
  5. Xara says:

    Hi Katerina, I love both your savoury pies and the mythological background of the island!!! Have a great week, XOXO :)

  6. 4
  7. Marion says:

    Προλογίζεις απίστευτα όμορφα τις συνταγές σου Κατερίνα μου
    Και δεδομένου πως έχεις επισκεψημότητα από πολλά ξένα blogs, είσαι ο καλύτερος τουριστικός οδηγός γεύσης :)

    Πολύ ωραία πιτάκια και το φύλλο καταπληκτικό. Μπράβο :)

    Φιλιά πολλά

  8. 5
  9. Very interesting and looks super yummy Katerina!

  10. 6
  11. Cynthia says:

    Skyros’ history is so interesting! And the marmarites look delicious. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  12. 7
  13. The island you describe sounds idyllic! Sort of like the islands around here too. We live in South America. This looks so amazing – you are so clever in the kitchen and with your camera and blog; just incredibly professional. Happy New Year to you! :)

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  15. Magda says:

    They look amazing Katerina! I have never tried them but I would love to make them some day. Thanks for sharing the recipe.
    Happy 2014 and all the best to you and your family!

  16. 9
  17. Katerina, I enjoy reading the history and stories behind each recipe you share. These marmarites look delicious, fantastic!

  18. 10
  19. G’day! very healthy indeed! YUM!
    Could go for one of these right now!
    Thanks for sharing at the Foodie Friends Friday Healthy Choices Party!
    Cheers! Joanne

  20. 11
  21. Miz Helen says:

    Hi Katrina,
    Your Marmarites look fabulous with all the wonderful filling, we would just love this recipe. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Miz Helen

  22. 12
  23. TaMara says:

    These look delicious! Thanks for sharing at Food on Friday!

  24. 13
  25. The squash filling looks very tempting! Not sure I can handle the filo pastry dough, but I guess it would work with other pastry dough or even bread dough. Thank you for sharing, Katerina.
    Have a wonderful weekend!
    Angie

  26. 14
  27. Kathy says:

    These look so absolutely delicious, Katrina! I wish I had a plate of them in front of me, now. Love the butternut squash filling.

  28. 15
  29. These look terrific! I’ve never had these before, but love butternut squash, so I know I’d enjoy them.

  30. 16
  31. Balvinder says:

    A very Happy new year, Katerina! Your munching marmarites look fabulous and makes me crave for samosas.

  32. 17
  33. Debra says:

    I agree with one of the comments, you should be a tour guide!

  34. 18
  35. Susan says:

    Another wonderful Grecian story, Katerina. Of course, I had to immediately Google the Skyros pony :)

    Your marmarites sound delicious and I am a huge fan of butternut squash.

  36. 19
  37. Sissi says:

    Katarina, have you considered becoming a tour guide? You make me dream of visiting Greece and thanks to you I no longer think about Greece as a country for lazy beach tourists who take photographs of random monuments, but a fascinating country with wonderful and rich cuisine. These small pies look unusual and beautiful.

  38. 20
  39. Beth says:

    Great recipe, and as usual I loved the story. It reminded me of a book I read recently, the Song of Achilles, that told the story you recounted. Great book!

  40. 21
  41. Keterina, these marmarites look divine! The filling is mouthwatering.

    Have a fabulous weekend. :)

  42. 22
  43. A very Happy New Year my friend! The marmarites look fabulous and it is always a pleasure visiting your blog and learning interesting stuff.

  44. 23
  45. Thank you for linking at Show Me Your Plaid Monday’s!!! You have been Pinned!

  46. 24
  47. These look yummy! I love the idea of the cheese and cinnamon- what a wonderful combo. And thank you for the story! ox
    So appreciate you linking up to Twirl & Take a Bow! xo

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  49. A Very Happy New Year!! What a beautiful way to start the year. That is a great looking dish.

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  51. mjskit says:

    Oh how I love your stories! Thanks Katerina! I didn’t know that Jesus’ baptism was labeled epiphany day. Very interesting and even more interesting are these Marmarites. What a unique and delicious looking pie!

  52. 27
  53. Κατερίνα μου τέλεια φαίνονται!!!
    Και το φύλλο πρέπει να είναι σούπερ!!
    Πολλά φιλάκια!!!!

  54. 28
  55. So many interesting things and stories for this island. Always love the Greek mythology stories. These marmarites look wonderful and a nice savory treat, different from the king’s bread we have on this day.

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  57. Μου άνοιξες την όρεξη με τα καταπληκτικά πιτάκια σου. Καλή χρονιά

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  59. A great recipe and another very interesting bit of history with some mythology in the mix as well. I love the homemade phyllo!

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  61. Debra says:

    Those just look delicious!!

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  63. Kate says:

    Happy New Year!

  64. 33
  65. Great looking bites!

  66. 34
  67. gloria says:

    Katerina these look wonderful!!

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  69. Corina says:

    These look really tasty. I could do with a new way of using butternut squash too.

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  71. Eri says:

    Κατερίνα μου καλή χρονιά! Μου φαίνονται υπέροχα αυτά τα πιτάκια και αν ειχα τώρα κολοκύθα θα τα έφτιαχνα αμέσως! Θα την προμηθευτώ όμως!
    Φιλάκια πολλά!

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  73. lydiaf says:

    I’m 100% positive I’d love these little gems! :) Stopping by from Tasty Tuesdays.

  74. 38
  75. Joanne says:

    Now these I absolutely NEED to try! Love that butternut filling.

  76. 39
  77. Ola says:

    Happy NEw Year!
    I have never heard of marmarites – considernig the filling-they must be good
    I will be close to this island this year-going to Skiathos, Skyros was also on my list but finally Shiathos won

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  79. These look wonderful! As always I love reading the story behind your recipes. Thank you for sharing at Simple Supper Tuesday.

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  81. Louise says:

    Hi Katerina!

    I have never heard of Marmarítes before. Not only do they sound intriguing, the story is fascinating too. I love that you share these Greek stories with us, Katerina:)

    Today Marion and I celebrated Little Christmas with the kids at the women’s shelter. It was cold outside but inside was all warm and we had lots of fun!

    Thank you so much for sharing, Katerina. You serve the most gorgeous looking food. I would LOVE to taste it!

  82. 42
  83. Thanks for sharing such a DELICIOUS Nibble at Munching Mondays today. The story behind it is fascinating and I love authentic fare :-) Warmest, nic

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  85. Ξανθή says:

    Καλή Χρονιά Κατερίνα με Υγεία!!
    Τη Σκύρο την έχω επισκεφτεί δύο φορές, αγαπημένο νησί με πολλά ωραία μέρη και ωραία τυριά, δεν θα ξεχάσω ποτέ τη γραβιέρα της.
    Αυτό το έδεσμα που μας προτείνεις πολύ μου αρέσει έχω και πέτρα ψησίματος και θα το δοκιμάσω.
    Πολλά φιλιά

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