With a special, spiral shape that envelops all the taste and aroma of a genuine homemade creation.
The Macedonian table has always had the traditional, spiral-shaped pie, made with crispy filo, pure virgin olive oil and a delicious filling. Depending on the region and the seasonal production, various vegetables such as leeks, peppers, courgettes and, of course, feta cheese were mixed and wrapped in thin handmade filo sheets, and given a spiral shape in the baking tray, to create the famous Macedonian pies.
Whether you prefer a sweet or savoury pie or something suitable for religious fasting and full of taste, Chryssi Zymi has created 3 delicious recipes for every occasion:
A recipe that reflects the cultural heritage of a place and has been shaped not only by the special geographic features of each region but also in accordance with the local agricultural and livestock production. This explains the multitude of recipes featuring minor yet significant variations, in which lies the uniqueness of each place.
Extra Virgin Olive Oil
Extra virgin olive oil is the kind of olive oil produced by natural and mechanical methods, the acidity of which, expressed in oleic acid, does not exceed 1g / 100g and has perfect aroma, taste, and high nutritional value. It is superior in quality compared to regular olive oil, which is created by mixing virgin olive oil and refined olive oil, making it organoleptically and physicochemically inferior.
Feta Cheese
Definitely the most widely used type of cheese in Greece, as the word “cheese” is synonymous to “feta” in daily life. White, soft or semi-hard PDO cheese with a rich taste and high nutritional value, the word “feta” describes that kind of white cheese that comes from specific areas of Greece and is made with milk from specific breeds of sheep and goats. It is an essential ingredient of the Greek salad (Horiatiki) and one of the main ingredients of the cheese pie, the spinach-cheese pie as well as many other Greek delicacies.
Kefalotyri
Hard, salty yellow cheese made from sheep’s and/or goat’s milk in Greece and Cyprus. Due to its hardness and taste, Kefalotyri is consumed raw as a meze, as a pan-fried appetizer - the famous Greek saganaki – or added grated to dishes.
