Kasiopita is one of the most emblematic pies of Epirus. It is also known as zarkopita, with kasio meaning “cheese” in Vlach and zarko meaning “bare” in the local dialect, referring to its lack of pastry. It is a pie without filo, but rich in feta, here given extra flavour with the addition of capers and raisins.
Ingredients (Serves 6)
- 250g butter
- 600g plain flour
- 350g feta cheese
- 280g strained yoghurt
- 600ml fresh milk
- 60ml extra virgin olive oil
- 2 tbsp capers
- 2 tbsp raisins, soaked in water for 5 minutes
- 4 eggs
- Salt and black pepper
Method
Step 1
Grease a 50cm round baking tray very well with butter and place it in the oven at 160°C for 5 minutes.
Step 2
In a bowl, combine the flour with the cheese, milk, yoghurt, a little salt, the capers (desalted), the raisins, 180g melted butter and the olive oil. Mix until you have a smooth batter.
Step 3
Add the beaten eggs and mix again.
Step 4
Remove the tray from the oven and pour in the mixture. Drizzle with the remaining butter and finish with freshly ground black pepper.
Step 5
Bake at 180°C for about 40 minutes until golden.
Step 6
Allow the pie to rest, then cut into pieces. Optionally serve with sheep’s yoghurt.
Source: cantina.gr
