Cheese pies of Amorgos

The pies are one of the most characteristic and emblematic delicacies of Greek traditional cooking, because very simply with flour, water, oil and salt, it becomes a delicious delicacy that can satisfy many mouths.

In Greece there are many types of pie (seasoned or fasting), which vary depending on the sheet (a thick or many minutes), shape (round, square, spiral shape), size (large in Epirus, Thessaly, Macedonia and small in Aegean islands), the taste of the filling (with cheese, meat, greens, vegetables) and the method of preparation (baking in the oven, on a hot plate or frying in olive oil).

Some areas of Greece are famous for the uniqueness of their pie such as Alonnisos for twisted pieThe Kimolos for oilyThe Kefalonia for meat pieThe Epirus for plaster and cashew piesThe Skyros to oil pie, The Sfakia to Their Sfakian pieThe Patmos for cheese pie of etc.

Until today I did not know anything special about Amorgian pies, in fact, there was nothing relevant in her gastronomic literature Amorgos.

Until I suddenly met the humble cheese pies of Amorgos, which gained importance thanks to Moscow Dendrinou-Despotidou, a veteran cook, when I was invited to her house to watch her as she was preparing a 500 cheesecakes for the needs of an event.

All the interest was found in the small details, which made the cheese pies of Amorgos particularly delicious and libido.

Recipe for Amorgos cheese pies

For the Dough

Put flour in a bowl, and in the cavity, pour oil, rakomelo, salt and lukewarm water. After we make the dough, we let it "rest" for a while. We take pieces of the dough and with the manual machine or with the wooden rolling pin we open the sheet and cut it into square or round pieces.

For the Filling

For the cheese cheese pies we use feta and kefalotyri and for the mizithropitaki mizithra, grated feta and kefalotyri. In both cases, mixtures are created to the liking of each housewife, in which xinomyzythra, cream cheese and colostrum participate, as used by Mrs. Moscow to sweeten the mixture. In the mixture we always preferably put eggs, pepper, grated nutmeg, cinnamon and of course mint - "nothing can be done without mint", says Mrs. Moscow.

Friday

Take the spoon with the filling and put it in the middle of the sheet. Close one end of the sheet to cover the filling. On the edge with a fork we press the edges to stick better, while making a beautiful design.

Pour the cheesecake in the pan with the hot oil and fry it on both sides.

For the vegetable pies, boil the greens (spinach, vlita, celery, poppies, vlita, kaukalithres, myronia - depending on the season) after chopping them and draining them and fry them with chopped onions. Then add the mint and fennel and shape into balls that are stuffed and wrapped like cheesecakes.

Finally, another secret is the hot oil made in a kettle, which you pour over the dough, on the one hand to make it fluffier, on the other hand so that the pie does not get oiled during frying… !!!