Traditional Pie Epirus Trachana

Traditional Pie Epirus Trachana


  • 1 packet rustic sheet "kichi ‘of alfa
  • ½ cup. olive oil
  • 1 Litre of milk
  • 300 g. frumenty tart or local petouro
  • 300 g. local feta or goat cheese
  • 200 g. galotyri Epirus
  • 5 eggs
  • 2 Tbsp.. Fresh butter
  • salt

How to make?

Boil the milk in a saucepan and add the frumenty, stirring constantly over low heat with a wooden spoon. After trachanas boil, withdraw the saucepan from the heat and leave to cool slightly. Add the butter, the grated cheese and galotyri Epirus.

Salt and pepper after taste, because the cheese already enough salt. Beat eggs in a bowl and add the filling. Mix very well.

In shallow pan pie lay radially three leaves, lubricating intermediates, and pour the filling. Cover the pie with the remaining lubricated sheets. We drive into the edges inward. slightly engrave the surface of the leaves and sprinkle with some water.

Bake for about 1 hour, in a well-preheated oven at 180o C, until well browned surface and to loosen the cake from the pan.

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