http://www.kalofagas.ca/2012/02/13/tsaitia/ Where everybody comes for the best & most authentic Greek recipes and ingredients Mon, 20 May 2013 20:55:48 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.kalofagas.ca/2012/02/13/tsaitia/#comment-65821 Anna Thu, 21 Jun 2012 04:34:32 +0000 http://www.kalofagas.ca/?p=11480#comment-65821 Wow.. nostalgia..this was my favorite dish that my yiayia used to make me as a child. This dish is very common in the Vatika region of Lakonia, you’ll find it in most local tavernas. I have been looking for the right phyllo recipe for quite some time now. I remember my yiayia using handfulls of just fresh mint and feta, and would sometimes substitute feta with mizithra. Thanks for sharing!!

]]> http://www.kalofagas.ca/2012/02/13/tsaitia/#comment-65115 Peter Minakis Thu, 23 Feb 2012 20:51:44 +0000 http://www.kalofagas.ca/?p=11480#comment-65115 Chris, 1/4 cup of dill.

]]> http://www.kalofagas.ca/2012/02/13/tsaitia/#comment-65114 chris Thu, 23 Feb 2012 20:36:20 +0000 http://www.kalofagas.ca/?p=11480#comment-65114 I have one question 1/4 what? of dill?

]]> http://www.kalofagas.ca/2012/02/13/tsaitia/#comment-65064 Olena (The Fit Gourmet) Thu, 16 Feb 2012 04:27:01 +0000 http://www.kalofagas.ca/?p=11480#comment-65064 Looks like a guaranteed crowd pleaser! Will be trying this out soon. Is it the just the photo or the top layer of the pastry is supposed to be thinner than the bottom one? Also, do you fold the dough vertically or diagonally? Sorry for being pedantic; I make exceptionally ugly pierogies and am out of practice folding dough.

]]> http://www.kalofagas.ca/2012/02/13/tsaitia/#comment-65061 Peter G | Souvlaki For The Soul Wed, 15 Feb 2012 22:35:28 +0000 http://www.kalofagas.ca/?p=11480#comment-65061 Now these are amazing! I love the pan fried pastries filled with various wild greens and cheese. So simple and tasty! They look beautiful Peter!

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