Traditional Greek Handmade Pie - part 3

Selecting the Right Baking Pan
For perfectly baked Greek pies, choose a large, shallow pan to ensure even cooking and crisp layers.

Assembling the Pie
Start by buttering or oiling the pan thoroughly—fresh butter enhances aroma and flavor. As you layer the phyllo sheets, drizzle melted butter or a combination of butter and olive oil over each one to enrich texture and taste.

If using multiple phyllo layers, brush each sheet lightly with olive oil. Don’t worry about excess oil—the dough absorbs only what it needs, and the rest can be removed before finishing the bake. Tilt the pan carefully over the sink or skim off the excess with a spoon in the final minutes of baking.

As you arrange the sheets, avoid pressing them too firmly—allowing air between layers helps create a crisp, flaky pie. Lightly crinkling the sheets allows heat to circulate more efficiently.

For extra moisture control, sprinkle fine semolina or trachanas (fermented cracked wheat) over the second or third phyllo layer before adding the filling. This step absorbs excess moisture and prevents the base from becoming soggy.

Creating the Decorative Edge (Kothros)
The kothros is the signature decorative edge of Greek pies, giving them extra crunch and structure, especially in Zagorian-style pies.

For added flavor, if the filling contains cheese, small cheese pieces can be tucked into the folds of the crust.

To form the kothros, take the excess phyllo hanging over the edges and twist or fold it inward, creating a braided border that seals the pie beautifully.

Brushing the Pie for a Golden Finish
For a glossy, golden crust, brush the top layer with melted butter and a small amount of beaten egg before baking.

Alternatively, mix:

50 ml olive oil

50 ml yogurt

1 egg yolk

For added texture, sprinkle sesame seeds or black cumin (mawrokouki) over the pie before baking.

Scoring the Pie for Proper Baking
Avoid cutting the pie immediately after assembly. Instead, after placing it in a preheated oven at 180°C, let it bake for 5-8 minutes, then remove the pan and score it.

Scoring too early causes the cold phyllo to shrink, exposing the filling and preventing the layers from crisping properly. Additionally, a deep cut can cause the filling’s steam to trap moisture in the layers, making them soft instead of flaky.

Using a sharp knife, score only through to the filling—not all the way down. Alternatively, poke small holes across the surface to release steam evenly.

After the first scoring, bake for 30 minutes, then score again along the same lines before continuing to bake.

Baking the Pie
A properly preheated oven is essential for achieving crisp phyllo and a well-balanced filling.

For thin pies, use top and bottom heat (without convection) and place the pan on the lower oven rack.

For thicker, multi-layered pies, use convection mode to circulate heat, ensuring that the inner layers become crisp.

In general, bake for 60 minutes or longer, until the pie turns deep golden brown.

Cooling and Serving the Pie
Once baked, cut the pieces immediately down to the base and space them apart on a larger tray. Place the tray in the turned-off oven with the door open to allow steam to escape, preventing the layers from softening.

Never cover the pie after baking, as this traps moisture and prevents the phyllo from staying crisp.

Baking Pies Without Phyllo
For pies made with batter instead of phyllo, preventing them from sticking to the pan is key.

Preheat the oven to 180°C using top and bottom heat.

Scatter small cubes of butter or olive oil evenly in the pan.

Place the pan in the oven until the fat melts and heats thoroughly.

Remove the hot pan carefully, immediately pour in the batter, and bake.

This technique creates a crisp golden base, allowing the pie to release effortlessly from the pan.