A pie marking Epirus cuisine. The truth is now that the cold has come for good, the thought of flour pies, travels me to Vikos Gorge. Anyway there in Monodendri I tried in 1990, the delicious pie “by the hand of Kikitsa”. Since then every time I travel to Zagoria area, the pie is a must for breakfast or dinner because I like to enjoy it pure, and not to mix it with other flavors.
Recently the best, I enjoyed in Pramanta, in a scenery of absolute beauty in the heart of Tzoumerka. Intense terrain, unique scenery with the captivating Strougkoula in a leading role, crowned with clouds and snow. I felt it a great fortune that I photographed it in the best conditions, along with the basket which contained my breakfast, I tried in the hostel Xenion, of the musician George Merantzas. The peregrine falcons and harrier eagles’ where gliding literally over our heads and I felt so complete … Eventually your happiness comes from some unexpected small joys, some moments that you are offered little things. I enjoyed my solitary walks in the fog, which was playing with me, once lost but quickly reverted … towering firs, water running everywhere and silence, interrupted only by the mountain breeze … The truth is that I prayed to be blocked by the snow … something that was not heard.
But let us return to Zagori pie, which is crisp, delicate, buttery and leaves this sweetness on the palate you do not want to stop … It is time then, to reveal to you its secrets. A key role is played by the quality feta cheese and butter of the region since the livestock is still prevalent.. The flour comes from the stonemill and as soon as it is sieved and “getting air” is at its best… The pan should be greased and hot before placing the batter of the pie. The temperature plays a key role in the kitchen in general. And the final key to the success of all of the dishes is our willingness to offer our love to our people through the food that is communication and creates strong feelings and memories …
Zagori Pie
By George Merantzas, of the Xenion hostel in Pramanta
Ingredients
400 gr flour for all uses
2 eggs
1 egg beaten
220 ml fresh milk
60 ml fine oil
50 gr Epirus butter in cubes
320 gr soft Epirus feta
How to prepare
We butter our round pan with a bit of butter and fine olive oil. Put in a well preheated oven at 250 ºC and as long as it takes to make the batter for the pie, we let it “burn.”
In a large bowl, add the flour we sieved, pouring the eggs and milk. Mix well by hand or with a mixer until it becomes batter. We “break” by ‘hand 200 gr of feta cheese and add a little olive oil “to polish” as the Epirus women say, the mix, which must pour easily. If necessary put a little hot water to dilute.
Carefully remove the pan from the oven and pour in the batter with circular motion making sure to go everywhere.
And then add the remaining cheese and some butter cubes making sure to go across the pie. Finally, sprinkle the pie with beaten egg and put it back in the pan in the hot oven. Lower the temperature at 200 ºC and bake the pie for 45 minutes. The pie should be baked all around to be crisp and thin, not to exceed 1 cm in thickness. The pie is ready when it unsticks throughout the pan.
Cut it into pieces and enjoy … exquisite taste.
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Small secrets
This is the original recipe, if you want to give a more smoked flavor we can sprinkle the top with another fine cheese of Epirus, smoked Metsovone, so the taste is even “more upbeat”.
