EN 
EL 
Casiata
Pies
Description
With its Vlach pride….The excellence of the Kasiata pie reminds us of the mountain peaks where it was born. Every time we taste it, we travel to the fir trees and the fog of the mountainous regions. Crispy, thin, buttery…. The secret of its taste, the Vlach passion that is enclosed by the quality feta cheese and butter. A passion that is still maintained every day in the local cheesemaking and livestock farming.
Casiata is a traditional pie, with a strong identity and origin that travels with the indelible Vlach element in today's cuisine. It remains even today an invaluable gastronomic reference from a past generation of people to the present.
Description
With its Vlach pride….The excellence of the Kasiata pie reminds us of the mountain peaks where it was born. Every time we taste it, we travel to the fir trees and the fog of the mountainous regions. Crispy, thin, buttery…. The secret of its taste, the Vlach passion that is enclosed by the quality feta cheese and butter. A passion that is still maintained every day in the local cheesemaking and livestock farming.
Casiata is a traditional pie, with a strong identity and origin that travels with the indelible Vlach element in today's cuisine. It remains even today an invaluable gastronomic reference from a past generation of people to the present.
Ingredients
For the base:
750g. flour
water (as much as needed)
1 tbsp. vinegar
2 tbsp. olive oil
salt
For the filling:
500 g feta cheese
500 g butter
150 g olive oil
2 egg yolks
A little extra butter (for spreading)
Execution Instructions
For the dough:
Add the flour, vinegar, olive oil, salt and enough water (lukewarm) and make a dough. You should have a soft and uniform dough. Divide into 10 equal pieces and let it rest for 30 minutes.
For the pie:
We open the sheets and place them alternately on a buttered baking sheet, buttering them and rubbing feta cheese over the entire surface.
When we add the last sheet of dough, we fold the pie in four in the pan. Then, with our hands, we spread it evenly across the pan.
Spread with butter and the yolks and bake in a preheated oven at 200C for 50-60 minutes
Share the recipe!
Recipes
Trachanas Soup With Sausage
Trikala sausage, flavored with the unique, certified oregano of Koziakas, with leek strengthening its character, meets...
Boiled Goat With Trachana
Only in our region can one taste so many recipes based on goat. The meat, which is reminiscent of hard, rugged peaks,...
Stuffed Potatoes With Tahini
A Lenten recipe that contains all the nutrition and care of the monasteries of Meteora. Elaborate wrapping, flavored filling...