{"id":18717,"date":"2025-10-15T11:11:39","date_gmt":"2025-10-15T11:11:39","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=18717"},"modified":"2026-01-09T13:52:19","modified_gmt":"2026-01-09T13:52:19","slug":"traditionelle-vlachische-pita","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/traditionelle-vlachische-pita\/","title":{"rendered":"TRADITIONELLE VLACHISCHE PITA"},"content":{"rendered":"\n

GIORGOS KARAMICHOS \u2013 SCHAUSPIELER<\/em><\/strong><\/p>\n\n\n\n

Pita war in unserem Haus wie Brot. Sie stand immer auf dem Tisch. Kam in der Lunchbox mit aufs Feld. Im Futterbeutel, wenn wir bei den Ziegen waren. Perfekt f\u00fcr eine kleine Pause vom Spielen oder Arbeiten. Der Holzofen im Dorf duftete jedes Mal, wenn Pita gebacken wurde \u2013 wie auch der Ofen in Veroia, wenn wir im Winter von der Schule zur\u00fcckkamen. Dabei hatte jede Jahreszeit ihren eigenen Duft und Geschmack: K\u00fcrbis-Pita (s\u00fc\u00df oder herzhaft), Gem\u00fcse-Pita, Zwiebel-Pita, Spinat-Pita, K\u00e4se-Pita oder die leckere Galatopita, der Milchkuchen. Mehl auf dem Tisch. \u201eGleich rolle ich den Teig aus, denn morgen kommt die Tante aus Farsala\u201c, \u201eSetz das Kopftuch auf, damit keine Haare hineinfallen\u201c, \u201eNicht zu viel Butter, sonst wird die Pita so fettig wie die der dicken Nachbarin\u201c, \u201eOh nein, niemals Myzithra \u2013 nur Ziegenk\u00e4se\u201c, \u201eImmer sch\u00f6n bekreuzigen, damit das Mehl nicht klumpt, pfui, pfui, pfui\u201c … So viele Erinnerungen. Zuhause. Familie. D\u00fcfte. Dramen. Geheimnisse und L\u00fcgen. Stets verbunden mit einer k\u00f6stlichen Pita \u2013 wahrer Balsam f\u00fcr die Seele.<\/p>\n\n\n\n

REZEPT<\/p>\n\n\n\n

Teig <\/strong><\/p>\n\n\n\n

Zutaten<\/p>\n\n\n\n

450 g Hartweizenmehl (Typ M)<\/p>\n\n\n\n

300 g Weichweizenmehl oder Allzweckmehl<\/p>\n\n\n\n

1 kleines Glas Oliven\u00f6l<\/p>\n\n\n\n

2 EL Essig<\/p>\n\n\n\n

Etwa ein halbes Kilogramm Wasser (zwei Gl\u00e4ser), Raumtemperatur<\/p>\n\n\n\n

1\u00bd Teel\u00f6ffel Salz<\/p>\n\n\n\n

Margarine oder Pflanzenbutter<\/p>\n\n\n\n

In einer Sch\u00fcssel das gesiebte Mehl mit Salz, \u00d6l und Essig vermischen. Nach und nach Wasser hinzuf\u00fcgen und kneten, bis ein glatter Teig entsteht. Gut vermengen; dabei so viel Wasser dazugeben, dass der Teig nicht mehr an den H\u00e4nden klebt. Anschlie\u00dfend in zwei gleich gro\u00dfe Teile teilen und zu zwei Kugeln formen. Diese in den K\u00fchlschrank legen und eine halbe Stunde lang ruhen lassen. <\/p>\n\n\n\n

Anschlie\u00dfend die erste Teigkugel mit dem Nudelholz kreisf\u00f6rmig ausrollen. Margarine\/Pflanzenbutter und \u00d6l vermischen und auf den ausgerollten Teig streichen. Einen kleinen Teller in die Mitte des Teigs legen und mit einem Messer von au\u00dfen bis zum Tellerrand strahlenf\u00f6rmig einschneiden, sodass eine Art \u201eSonne\u201c entsteht. Den Teller entfernen und die Teigstreifen (die \u201eSonnenstrahlen\u201c) nach innen \u00fcber den Mittelkreis klappen, sodass ein kleiner, mehrfach gefalteter Teigball entsteht, der viele Fettschichten enth\u00e4lt. Diesen anschlie\u00dfend erneut mit dem Nudelholz ausrollen. Den Vorgang zweimal wiederholen, dabei jedes Mal mit der Margarine\/Pflanzenbutter-\u00d6l-Mischung bestreichen. <\/p>\n\n\n\n

Mit der zweiten Teigkugel genauso verfahren. <\/p>\n\n\n\n

F\u00fcllung<\/strong><\/p>\n\n\n\n

800 g Spinat oder anderes Blattgem\u00fcse, gut gewaschen <\/p>\n\n\n\n

400 g Feta<\/p>\n\n\n\n

4 Eier<\/p>\n\n\n\n

Salz, Pfeffer<\/p>\n\n\n\n

Alle Zutaten mit den H\u00e4nden vermengen. Wenn Blattgem\u00fcse anstelle von Spinat verwendet wird, muss dieses je nach Sorte m\u00f6glicherweise kurz vorgekocht werden. Spinat sollte besser nicht gekocht werden, damit er seinen Geschmack beh\u00e4lt. <\/p>\n\n\n\n

Zubereitung<\/strong><\/p>\n\n\n\n

Die Backform gut mit Butter und \u00d6l einfetten und den ersten Teig so ausbreiten, dass er den Boden und die Seiten bedeckt. Etwas Butter dar\u00fcbergeben.<\/p>\n\n\n\n

Die F\u00fcllung gleichm\u00e4\u00dfig darauf verteilen. <\/p>\n\n\n\n

Den zweiten Teig dar\u00fcberlegen, die R\u00e4nder zusammenf\u00fcgen und nach innen falten, sodass ein \u201eRand\u201c entsteht.<\/p>\n\n\n\n

Die Pita in den auf 200 Grad vorgeheizten Ofen schieben; nach 10 Minuten die Temperatur auf 180 Grad reduzieren. Etwa eine Stunde lang backen, bis sie goldbraun ist. Mit einem Zahnstocher die Oberfl\u00e4che einstechen, um zu sehen, ob die Pita durchgebacken ist.<\/p>\n\n\n\n

Aus dem Ofen nehmen und auf die Arbeitsplatte oder den Tisch legen, mit einem sauberen K\u00fcchentuch abdecken und ruhen lassen. <\/p>\n\n\n\n

Nach zehn Minuten in St\u00fccke schneiden. Guten Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

GIORGOS KARAMICHOS \u2013 SCHAUSPIELER Pita war in unserem Haus wie Brot. Sie stand immer auf dem Tisch. Kam in der…<\/p>\n","protected":false},"author":4,"featured_media":15064,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[811,5300,1536],"tags":[3166],"class_list":["post-18717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-de","category-persoenlichkeiten","category-chortofagikes-syntages-de","tag-gastronomie-de"],"yoast_head":"\nTRADITIONELLE VLACHISCHE PITA - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/de\/traditionelle-vlachische-pita\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TRADITIONELLE VLACHISCHE PITA - Umgekehrte Landwirtschaft\" \/>\n<meta property=\"og:description\" content=\"GIORGOS KARAMICHOS \u2013 SCHAUSPIELER Pita war in unserem Haus wie Brot. 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