This is a traditional Greek pie from the region of Epirus in northwestern Greece. It's really easy to make using everyday ingredients that , more or less, we all have at home. I have slightly adapted Argyro's original recipe and used whole grain flour and light Epirus feta cheese (12% fat). It's great for breakfast or a light snack.
Preparation time: 10 minutes
Baking time: 45 minutes
- 200 gr whole grain or plain flour
- 1 teaspoon baking powder
- 2 eggs
- 400 gr strained yoghurt
- 1/4 teacup olive oil
- 1 tablespoon sweet paprica (optional)
- 300 gr feta cheese, crumbled or coarsely grated
1. Sieve the flour and baking powder together.
2. Place the eggs, olive oil, yoghurt and paprica in a large bowl.
3. Whisk with a whisker till you have a homogeneous mixture. Then add the feta cheese and stir.
4. Add the flour, a little at a time, and combine everything using a wooden spoon or spatula.
5. Grease with olive oil and dust-flour a 36cm, shallow baking pan. Empty the mixture in it and smooth it with a spatula or the back of a spoon.
6. Place the pan on the bottom shelf of a pre-heated oven and bake at 180 C / 356 F for 45 minutes or until golden and crispy.
7. Serve hot or cold - it's just as delicious.
TIP: Make sure you use a wide, shallow baking pan because the pie must be relatively flat and crispy.
Recipe by Argiro Barbarigou