The Mediterranean Lifestyle - English
Regional Foods From Around Greece YOGURT AND CHEESE PI
This pie marks the region of Epiros. It is a versatile, quick recipe to prepare with the simplest ingredients on hand. Also known by names such as zimaropita (dough Pie), tis stigmis (this-minute Pie), zarkopita (zarkos meaning “naked”), or kasiopita (kasiou meaning “cheese” in this region’s dialect). Some use milk, others use yogurt or both, but whichever choice, the main ingredient must be a goodquality feta cheese. This pie must be thin and baked till crispy around the edges and golden in the middle. Essentially, this pie is made from a pancake batter consistency that is poured into a hot pan that has been oiled. You must ensure the batter is not thick and that the pan is steaming hot before pouring the mixture into the tray. The oil creates a beautiful crust under the pie. This is best eaten hot or warm!
90 ml (3.04 fl oz) olive oil
250 g (0.55 lb or 8.81 oz) all-purpose plain flour 1 cup whole milk, warmed
½ tablespoon dried oregano
140 g (0.3 lb or 4.9 oz) yogurt
2 whole eggs
Salt and pepper to taste
500 g (1.1 lb or 17.6 oz) feta cheese, crumbled and divided
1 tablespoon black sesame (optional) 1 tablespoon raw sesame
·Preheat the oven to 180°C (356°F).
·Pour the olive oil into a baking tray measuring 30 cm x 23 cm (11 in. x 9 in).
·Place in the oven and allow it to heat up until the mixture below is ready.
·In a bowl, place all the ingredients except the feta cheese and sesame seeds. Whisk to combine well, ensuring all lumps have been removed. The batter should not be thick (otherwise the result will be rubbery) but should drop from a spoon like a pancake batter.
·Add a little more milk to loosen (if needed).
·Add half the crumbled feta cheese and mix to combine. ·Remove the baking tray from the oven and carefully pour the batter over the hot oil. Spread out evenly over the base of the pan.
·Scatter the remaining feta cheese over the batter and then sprinkle the sesame seeds over the top.
·Bake for 30 minutes or until golden. Remove from the oven and allow it to cool slightly before slicing.
Tip: Traditionally, caramelized sliced onions are layered on the bottom of the tray with the oil, then the batter gets poured over the top and baked.