With the Vlach’s pride the supremacy of the kasiata pie reminds us of the mountain peaks where it was born. Every time we taste it we travel in the fir trees and in the fog of the mountainous areas. Crispy, thin, buttery… The secret of its taste is the Vlach’s passion along with the quality of the feta and butter.
A passion that even today is maintained every day in the local cheese industry but also in livestock.
Kasiata is a traditional pie, with a strong identity and origin that travels with its Vlach’s trait indelible in today’s cuisine. Even today, it remains an invaluable gastronomic reference from a past generation of people to those of today.
For the base:
Water (as much as it takes)
1 tbsp. vinegar
2 tbsp. olive oil
For the filling:
150g olive oil
2 egg yolks
A little extra butter (for spreading)
For the dough:
Add flour, vinegar, olive oil, salt and as much water as it gets (tepid) and make a dough. We must get soft and uniform dough. Divide into 10 equal pieces and let it rest for 30 minutes.
For the pie:
Roll the layers and in a buttered pan, place them alternately, brushing with butter and grating feta all over the surface. When we put the last filo, we fold the pie in four in the pan. Then, with our hands, we roll it evenly all over the pan. Grease with yolks and butter and bake in a preheated oven at 200°C for about 50 – 60 minutes.