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Trachanopita
Pies
Description
A traditional pie full of stories of everyday love and care is Trachanopita. The pie, which is unlike any other in Greece, is prepared with variations throughout the prefecture of Trikala, from its peaks to the villages of the plain. In some places we find it covered with "veils" of leaves made with flour from strong grains of the region and in others revealing one of the dominant products that are prepared with unique art in our region: trachanas!
Description
A traditional pie full of stories of everyday love and care is Trachanopita. The pie, which is unlike any other in Greece, is prepared with variations throughout the prefecture of Trikala, from its peaks to the villages of the plain. In some places we find it covered with "veils" of leaves made with flour from strong grains of the region and in others revealing one of the dominant products that are prepared with unique art in our region: trachanas!
Ingredients
For the dough:
1 kilo of flour
water (as much as you need)
a little vinegar
salt
For the filling:
500 g sour trachana
300 g feta cheese
A little oil
salt
pepper
Execution Instructions
For the dough:
In a bowl, pour the flour and salt. Make a well in the middle and add a little vinegar and water, kneading. You should have a soft and uniform dough. Divide into 12 equal pieces and let it rest for 30 minutes.
For the filling:
In a saucepan, boil the trahana until it thickens. Remove from the heat and stir, adding the feta cheese, salt and pepper and a little oil.
For the pie:
We open 12 sheets and place 3 of them on a greased baking sheet, greasing them between them. We place them so that they exceed our baking sheet, to form a "stool". We spread some filling and add 1 sheet. We repeat the same process until we run out of filling (for 5 more sheets). We place the remaining 3 sheets on top, greasing them between them. We grease the top and score the pie. Bake in a preheated oven, at 180οC for about 1 hour.
Alternatively: Instead of putting the 3 sheets on top, we can beat an egg and pour it over the pie to give it a nice crust.
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