Adapted from Mediterranean Vegetarian Feasts
Skillet pies –tiganokouloures or tiganopsoma in Greek, and gözleme or saç böreği in Turkish— have become our everyday project these days. Read more HERE.
My version of a delicious skillet pie inspired by the Turkish gözleme and it is easy to make, provided you can roll phyllo. Unfortunately, the frozen commercial kinds cannot be used. In some parts of the US fresh yufka sheets are available. If you have a pasta machine it is easy to make your own thin phyllo strips and to create rectangular or square gözleme. See the basic recipe for Spinach, Herb and Feta Skillet Pies.
They may look different from the traditional pies, but they will be equally delicious, as they toast to crispy perfection.
I decided to use the same technique and make sweet, dessert pies: I chopped bitter-sweet chocolate, added half a crumbled cinnamon-flavored, olive oil cookie, a cup of toasted almonds and walnuts, and a good sprinkling of cinnamon; I moistened the mixture with two teaspoons light cream, and with this filling we made the last six pies. The aroma, as they cooked on the hot-plate, was wonderful!