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Pasta pie

Pie filling ingredients

• 1 pack of thick spaghetti pasta, No. 3

• 250g graviera cheese, grated

• 5 eggs

• 1 pot goat yogurt

• ½ kilo of feta cheese

• ½ liter of milk

• ½ cup melted butter

• 1 tsp salt

• ½ tsp black pepper

Pie filling method

Boil the spaghetti for 10΄. Drain and pour the butter over it. Mix the yogurt with the milk, lightly beat the eggs, add the feta cheese chunks, graviera cheese, salt, pepper, and mix them all together with the spaghetti.

Ingredients for filo pastry

1st mixture

• 550g country-style flour

• 150g All Purpose flour

• 10g fine salt

2nd mixture

• 50g olive oil

• A little vinegar

• 340g water

Method for filo pastry

Stir the 2nd mixture and slowly add the 1st mixture and knead until you have a pliable dough. Leave the dough to rest, and then roll out the filo sheets.

How to make the pie

    • • Roll out 2 thick sheets.
    • • Brush the baking pan with some olive oil.
    • • Lay one sheet of filo pastry down onto the baking pan and let it stick out.
    • • Add the filling.
    • • Place the second sheet on top and trim off excess pastry that sticks out.
    • • Twist the edges.
    • • Brush the sheet with some olive oil.
    • • Bake at 180°C for about 40΄.

 

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A few words...

Pasta pie is a traditional pie, boasting a long history. In the Vlach villages of Aitoloakarnania, as in Palaiomanina, this delicious pie with the famous “twists” and the crispy filo pastry was always present on the Christmas and the New Year’s Day table.

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