Carnival savoury milk pie by Evi Voutsina

“After Kreatines Apokries (the week during which meat is eaten) for the whole week until carnival Cheese Sunday (Tyrini) we ate no meat at all. We ate fish, salt cod, eggs and cheese, but no meat. The same during Tyrini week. After Kreatines Apokries, meat was eaten again at Easter.”

Told by a group of women from Karya

Carnival savoury milk pie
(Galatopitta almiri, apokriatiki)

Georgia Kerolivanou-Vlakhou, Lefkada

The quantities given are for the cooker’s big baking sheet.

2••• litres milk
2••• cups fine semolina
10 eggs
120 gr butter
a little salt
300 gr feta cheese, crumbled
1 packet fyllo pastry and butter or oil for brushing

Preparation: Bring the milk to boil, add the semolina, stirring constantly until it is creamy. Take off the heat and add the butter and salt. When it has cooled slightly add the beaten eggs and incorporate thoroughly. Add the cheese and mix it in.

Brush the baking pan with butter or olive oil and spread more than half the fyllo sheets so as to hang over the edges of the baking pan. Oil each sheet with a pastry brush. Empty the mixture over them, level it with the back of a spoon, taking care not to rip the fyllo. Cover with the remaining fyllo, oiling them too. Fold the edges over to seal the pie. Bake in a preheated oven at 200ïC until the fyllo is golden and the filling is firm.

More sweet & savory alchemy in the book «The cookery of Lefkada»