Ingredients
375g Antoniou Fillo Pastry
1kg Pork belly
2 onions, sliced
200g halloumi cheese, grated
3 sprigs thyme
Black and white sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Cut the pork belly into 1-2cm size pieces. Place the pork in a deep frypan over medium heat and cook until the fat dissolves and the pork is crispy. Drain the pork pieces from the lard and transfer the pork to a large bowl.
Cook the onions in 3 tablespoons of the lard over a medium heat until soft and caramelised. Transfer to the bowl with the pork. Allow to cool then add the halloumi and thyme. Mix well to combine.
Brush a 30cm round baking tray with lard. Lay one sheet of Fillo Pastry on your workbench with the long side of the pastry facing you. Brush with lard. Lay another sheet on top and brush with lard. Place four-five tablespoons of the pork mixture across the bottom edge of the pastry, approximately 2cm from the edge. Roll the pastry to conceal the pork mixture and form a long log. Coil the log into a spiral shape and transfer to the centre of the baking tray.
Repeat with remaining pastry and pork filling, positioning the logs around the centre spiral to form a large spiral. Brush the spiral well with pork lard. Sprinkle with white and black sesame seeds.
Bake in a wood fired oven or conventional oven until the spiral is golden. If you are using a conventional oven, bake at 180 degrees Celsius for approximately 40 minutes.
Watch along to learn how to make Titsiropita - Pork Belly and Halloumi Pie