Comments on: Pastourmadopita http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/ Greek Food & Beyond Fri, 14 Jul 2017 03:31:17 +0000 hourly 1 https://wordpress.org/?v=4.8.2 By: Nelly http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/#comment-66770 Sat, 22 Jun 2013 22:24:57 +0000 http://www.kalofagas.ca/?p=13641#comment-66770 My friend whose mom came from Constantinople makes it without bechamel. She uses the thick store bought filo and bastes it with butter, layers the pastourma, thinly slices tomatoes, and kefalograviera or kaseri. She then rolls it up (does not make it into a pie) and bakes until golden brown. It’s absolutely delicious!

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By: Danilo http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/#comment-66366 Thu, 10 Jan 2013 13:21:49 +0000 http://www.kalofagas.ca/?p=13641#comment-66366 delicious!!

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By: Karen http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/#comment-66341 Wed, 02 Jan 2013 18:55:30 +0000 http://www.kalofagas.ca/?p=13641#comment-66341 So flaky and creamy… this sounds wonderful… wish I could taste the Pastourma…. can’t get anything like that in Montana :)

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By: Peter Minakis http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/#comment-66340 Wed, 02 Jan 2013 17:22:16 +0000 http://www.kalofagas.ca/?p=13641#comment-66340 Alicia, the word pastrami does actually come from Pastourma so your educated guess was bang-on!

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By: Alicia (foodycat) http://www.kalofagas.ca/2013/01/02/pastourmadopita-2/#comment-66339 Wed, 02 Jan 2013 16:56:08 +0000 http://www.kalofagas.ca/?p=13641#comment-66339 It looks delicious, and the origins of the pastourma are very interesting. I always assumed that Greek pastourma somehow became the classic New York pastrami, but I have no idea how it made that journey!

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