Ingredients

• 1 package of filo pastry (I use The Fillo Factory organic all purpose fillo pastry sheets)
• 2 680g glass jars of pitted sour cherries (I use Marco Polo pitted sour cherries)
• ½ cup of extra virgin olive oil
• ½-3/4 cup of filtered water
• 2.5-5 table spoons of brown sugar (or sugar of your choice)

Preheat oven to 375 F.

Take out the sour cherries from the jars. Retain a small amount of liquid from the jars, which you will use for the pita spread.

Inspect each cherry to ensure there are no pits or pit fragments left (even though they should be pitted, my experience has taught me to always check).

Spread a thin amount of extra virgin olive oil on a large rectangular baking pan. Place a thin pastry sheet on a clean working surface. Put ½ table spoon of EVOO and ½ table spoon to a spoon of water (the goal is to get the sheets wet, but not too oily). Add the next pastry sheet, and do the same. Do this 1 more time, until you have 3 sheets stacked. When you put the 4th sheet, spread 1/5 of the sour cherries along with a very small amount of the cherry juice, over the pastry sheet. If desired, sprinkle ½-1 table spoon of brown sugar on top. Then carefully roll the pastry sheet and put into baking pan. Repeat the same until you are out of baking sheets (you should have 5 rolls).

Place the baking pan in oven and bake until sour cherry pita is dark yellow/light brownish (usually 45or so).

Once baked, you can sprinkle powdered cane sugar (my family’s tradition), but I would recommend being mindful with this practice, especially if you suffer from diabetes.