A delicious pie loaded with Greek deli meats such as apaki pork, salami from Lefkada and wild boar sausage, and a gorgeously fresh and light cheese called anthotyro (similar to ricotta).
Ok, this pie is full of Greek ingredients. I made it for this Easter video recipe in collaboration with a national supermarket chain (you may remember the bulgur wheat salad from a couple of weeks ago, which was part of the same project). It may be a little hard for you to find some or even all of these things, unless you have a well-stocked Greek deli shop near you. I will suggest alternatives for everything, which I think should work perfectly. After all, inspiration for this pie came from the Italian Easter Pie! So if you can’t get the Greek stuff, you should be able to get some Italian stuff instead!
So here goes. The ingredient list will look weird with all these notes, but it will also probably get your tummy rumbling.
50gr air dried salami (not slices, you want a whole piece)
150gr apaki (cured smoked pork loin from Crete – you can use any ready-to-eat variations (Italian or German/Austrian), but also try an internet search for apaki pork)
100gr wild boar sausage (or try any country style sausage you like)
380gr anthotyro cheese (use ricotta but not the runny type, you want the one that stands on its own)
120gr katiki of Domokos cheese (creamy, soft, goat’s milk fresh cheese with a slightly sour taste. You can use soft feta whipped into Greek yogurt instead)
80gr sweet gruyere, coarsely grated
2 sheets of kourou pastry (a type of short crust pastry)
Preheat your oven very well at 180C (conventional, not fan assisted), and put a baking sheet in to heat up with it.
Cut your meats into small cubes and mix them in a bowl.
Lightly beat 3 eggs in a large bowl and add the anthotyro or ricotta. Mash with a fork and add the rest of the cheeses. Mix well.
Add the meats to the cheese mixture and stir well.
Lightly grease a baking dish and line with one of the pastry sheets. Pour in the mixture and cover with the second sheet. Turn in the edges and pinch to seal.
Beat the fourth egg, and brush the pie with it making sure you reach the edges.
Make two slits in the top sheet, in the middle of the pie, and bake for 45 minutes. Let it sit in the oven for 5 minutes then leave to cool completely. The pie is best served at room temperature or cold.
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I haven’t ever heard of a pie made of deli meat before, but it seems intriguing. I also agree that the ingredients seem a bit strange, but I am not one to shy away from something like this. Because of that, I am still more than willing to try it out when I go to the store next.
I’d never heard of anything like it before either, I stumbled on an Italian version while researching pork pies! I’d really love to hear what you think if you try it. Thanks for visiting!