In Greek Traditional Cuisine, one finds many different types of pie, which vary by region, so each region in Greece has its own traditional pie as a point of reference. Sometimes they are the main appetizer or a tasty and healthy snack during the day!
With many variations, different ingredients, a different way of serving and many different names, pies are a characteristic traditional delicacy in every corner of our country. Savory or sweet, with or without foil, round, triangular, simple or complex, traditional pies are a big chapter in Greek Gastronomy.
Besides the variations in the sheet - fresh handmade sheet or ready-made sheet or even without a sheet - there is a wide variety of sheets, some thin and transparent and others thicker. Some pies are prepared with several layers of sheets in the pan and a mixture is thrown inside them, such as spinach, cheese, various greens or vegetables. The variety of pie filling has no limits. You only need your imagination and the pure and fresh ingredients of each place. In addition to the classic pie with cheese or greens, you can put meat, sausages, vegetables, frumenty, pasta and whatever else you want in the filling!
With many variations, different ingredients, a different way of serving and many different names, pies are a characteristic traditional delicacy in every corner of our country. Savory or sweet, with or without foil, round, triangular, simple or complex, traditional pies are a big chapter in Greek Gastronomy.
Besides the variations in the sheet - fresh handmade sheet or ready-made sheet or even without a sheet - there is a wide variety of sheets, some thin and transparent and others thicker. Some pies are prepared with several layers of sheets in the pan and a mixture is thrown inside them, such as spinach, cheese, various greens or vegetables. The variety of pie filling has no limits. You only need your imagination and the pure and fresh ingredients of each place. In addition to the classic pie with cheese or greens, you can put meat, sausages, vegetables, frumenty, pasta and whatever else you want in the filling!
| work: 20′ | time: 1h:00′ | easy: |
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Announcement Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
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Ingredients (~20 pieces)
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Pour the milk, semolina and cornflour into a small saucepan over low heat. Mix well until it thickens. Remove the cream from the heat and let the temperature drop a little. Add some olive oil & lightly beaten eggs. Mix well. |
Add the crumbled feta and the grated cheese. Season lightly with salt and pepper. Stir to incorporate into the cream. We leave the pot aside for a while to cool the contents, until we prepare the pan and layer the sheets. |
Grease a shallow pan with a diameter of 34cm and place half the crust sheets, light and wavy, circular and overlapping, lightly oiled as well. |
Spread the cream over the sheets over the entire surface of the base to cover the sheets. |
We turn the sheets, which protrude, on top of the cream to cover it slightly. |
On top of the cream, add the remaining phyllo pastry sheets wavy and oiled. We push the edges of the sheets, with the back of a knife, to insert them around the perimeter of the pan. We lightly carve the surface, not deeply. |
Sprinkle a little water over the sheets and sprinkle with the 2 sesame seeds. |
Bake in a preheated fan oven at 180℃ 356℉ Gas Mark ~4 on the penultimate rack for 30′-35′. ★If you prefer thinner pies, choose a larger pan diameter. |
Author Zambia G. Sifaki
