5. SPOON the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo later, to make individual parcels.
6. COVER the filling with another sheet of phyllo, brush with olive oil and repeat the same process as before, ending up with another 4-5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can. Give it a final brush of olive oil before sliding it into the oven.
7. BAKE for 15-18 minutes, keeping a close eye on the pie until it is golden brown (it cooks quickly at this high temperature). Let cool for 5 minutes before unmolding. Sift a fine dusting of confectioner’s sugar on top right before serving.
THE HISTORY OF PHYLLO DOUGH
Phyllo (FEE-low), fillo or filo is the traditional dough of the Greek, Middle Eastern and Balkan cuisines. It is used for pastries from the sweet, like baklava (with honey and nuts) to the savory, like spanakopita (spinach and feta).
Phyllo means “leaf” in Greek, and refers to the many tissue-thin leaves (so thin you can read through them) of unleavened flour sheets that comprise the dough. The paper-thin layers are separated by a thin film of butter.
The earliest form of the dough was made in the 8th century B.C.E. in northern Mesopotamia, when the Assyrians made an early version of baklava, layering very thin pieces of dough with nuts and honey, and baking them in wood-burning ovens.
The practice of stretching raw dough into paper-thin sheets is believed to have evolved in the kitchens of the Topkapi Palace in Istanbul, based on Central Asian prototypes.
Greek seamen brought the concept home, and Athenian bakers created phyllo, the leaf-thin layers of dough, as early as the 3rd century B.C.E. Given the labor required, it was served in wealthy Greek households for special occasions.
The dough (flour, water, oil and white vinegar) was made by gently rolling, stretching or pressing into the ultra-thin sheets. This takes time and skill, requiring progressive rolling and stretching into a single thin and very large sheet. A very large table and a long roller are required, with continous flouring between layers to prevent tearing.
Machines for producing phyllo pastry were perfected in the 1970s. Today, phyllo is made by machine and available in the freezer section of most food stores, or fresh in some specialty markets.
In preparation for baking, the dough is brushed with butter or oil; it must be worked with quickly as it dries with exposure to air. It can be cut into sheets and layered in a tin, cut into individual rolls or rolled up as one large roll.
In any form, it is delicious!