Fakopita of Zagori

What stands out in lentil pie is the purity of its taste (although many mix cheeses, potatoes, the typical Zagorisia is plain) and that it is made all year round, because its raw material (lentils) is not seasonal.

Recipe for Zagorian lentil pie

Boil it lentil which has been cooked (with plenty of onions prepared in the pan, oregano, bay leaf) from the previous day and has boiled and we throw 2-3 eggs. The sheet materials they are simple: flour, a little oil, a little salt, enough water to make the dough a little tight.

Divide the dough into pellets (usually make 5 pellets for 5 sheets: 2 at the bottom, one in the middle and 2 on the top) and let them rest for about an hour.

We open the leaf with the shoot as thin as possible, constantly flouring its surface.

Grease our pan and lay the first two leaves. Pour half the lentil on the leaves, put the middle leaf that we have pre-cooked, pour the rest and cover with two well-oiled leaves.

Bake until golden brown.

Our pie was made by Mrs. Georgia, in his kitchen Anemi Guesthouse in Kato Pedina. It was eaten, accompanied, with asparagus, ferns and beetles, boxwood flowers and galotyri.