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Tips from those who know
Maria Karamaggioli, from Thebes:
"The classic Thebes' pies are the cheese-pie and the spinach -pie. However, we also use chicken and yellow pumpkins.
You have to cook a pie when you have a guest in the house, or when you're invited somewhere - you have to offer something.
My secret is that I only use flour, salt and a little oil for the dough - the oil makes the sheet a little looser.
You don't need to overcook you pie, and the fire mustn't be too hot, or it will become dry like bread crust".
Vicky Vallatou, from Kefalonia:
"The pies used to be a festive meal in Kefalonia. Especially meat pies, made during the 15th of August with billy-goat meat, which does not smell bad in the summer. My secret for a crispy pastry sheet is to use 2/3 of hard flour along with 1/3 of soft. Also, add a little cinnamon powder on the bottom of the pan, on top of the oil, before spreading the sheet. Finally, the secret of a Kefalonia herb-pie is the variety of spice".
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