Folegandros pies

Oh, yeah Folegandros pies is one of the most characteristic dishes of Greek traditional cooking, but it was more common in the pastoral populations and less in the island ones. They just need flour, water, salt, a little oil, any local and seasonal ingredients for the filling and a baking tray, to make a delicious dish that can fill many mouths relatively quickly in the oven or on the fire.

Η Folegandros, This small island, a large rock in the middle of the Pelagos, can be proud of having perhaps the largest variety of pies (kalasounes in the local dialect) in all of island Greece and in fact with beautiful names. Depending on the filling the pies of Folegandros are called, oily, watermelon, herbaceous, melanin, strained, zucchini, onion.

Grasses: You can only find it until spring because then there are the wild grasses of the mountain.

Zucchini: The pie with red pumpkin.

Cheese pie: The open round cheese pie, about the size of a saucer of fruit, is also very typical.

Ladenia: It is the same as the synonymous pie of Kimolos and is prepared with onion, tomato and a lot of oil. (open pie).

Η watermelon or unsaturated is a sweet pie made with the flesh of watermelon, honey and sesame and especially with the local variety of watermelon which is called uncut (open pie).

Kalassuna: This is a delicious pie with onions, strained cheese as the main ingredient and can be found in the restaurants of the island. It is also called strained ή onions, because of the materials from which it is produced, but because it is the basic pie of summer it was also named hello (pie). Between two sheets of dough (flour, yeast, olive oil, salt, water) pour an equal amount of lightly fried onions and fresh cheese (strainer) and season with nutmeg and fresh pepper.