Trachana Pie
Trachana Pie
Pies
DESCRIPTION
Trachana pie is deeply traditional and filled with memories of love and care. this pie, which is unlike any pie in Greece, is made in several versions throughout the peaks and valleys of the Trikalian district.
In some places it is covered with “veils” of filo made with hard regional flour and in others it reveals one of the dominant products which is masterfully produced in our region: trachanas!
INGREDIENTS
For the dough
1kg flour
Water as much as needed
Some vinegar
Salt
For the filling
500g sour trachana
300g feta cheese
Some olive oil
Salt
Pepper
METHOD
For the dough
Add the flour and the salt in a basin. Make a hole in the middle and add some vinegar and the water while kneading. We should get soft and even dough. Split into 10 equal parts and let it rest for 30 minutes.
For the filling
Boil the trachana in a pot until it congeals. Remove from the stove and mix, adding the feta, salt, pepper and some olive oil.
For the pie
Roll 10 layers of filo, oil them up and overlay 7 of them in an oiled tray. Position them so the edges overlap the tray, to create “kothro” (crust). Add all the filling and then put the remaining 3 layers of filo on top, oiling each up in the process. Add olive oil on top and score the pie. Bake in a pre-heated oven for about an hour at 180°C.
Alternatively, instead of adding the 3 top layers of filo, beat an egg and pour it over the pie so it makes a nice crust.
