In captivating Folegandros I tried the nicest pie that is a symbol of the island. At the atmospheric hotel “Vrahos”, the sourotenies pies are starring in the breakfast buffet along with other genuine and representative goodies of the island. Mrs. Dimitra Dekavalla is the cook of the workshop of traditional flavors of the hotel, who gave me the recipe that I ‘trust’ to you.
Folegandros
The cheeses can be replaced with manoura local cheese, arseniko cheese or graviera Naxos cheeses and the unsalted cheese can be replaced with another creamy cheese although it is easily found.
Sourotenia pie with Folegandros cheeses
From Dimitra Dekavalla, cook of traditional dishes, Vrahos Hotel, Karavostasis Folegandros
Ingredients
1 ½ kg local manoura cheese grated
1 kg unsalted myzithra cheese, mashed with a fork
Three fresh eggs
Sea salt
For the sheet (filo)
1 kg flour for all uses
Half a glass of fine olive oil
1 teaspoon salt
1 tbsp baker’s yeast or vinegar
1 glass of lukewarm water or “as is needed”
How to prepare
In a large bowl mix all the filling ingredients until they are a homogeneous mixture.
Allow the filling to “rest” for 2 hours in the refrigerator.
In a large bowl put all the ingredients for the sheet and knead vigorously lifting the dough to get air and for the sheet to roll easier, dipping our fingers in the dough.
The dough should be firm and pliable.
Allow the dough to “rise”, covered for at least 2 hours in a warm place in our kitchen.
Cut the dough in balls and with the help of a rolling pin we roll the sheet.
We place a small dish on the filo and cut around so make the basis for our pies.
Evenly spread a quantity of the mixture of cheeses and lift up the edges of the sheet around, so you will create a nest for the filling to avoid spilling during baking.
The pies are different from meletinia because the tart sheet is not pinched –tsimpiti- and of course we do not use cinnamon and sugar.
Bake in a well preheated oven at 200 °C for 20-30 minutes until the surface has a golden color.
