If you love trying new foods, cuisines and flavours, not necessarily gastronomic haute cuisine, then you are in the right place. Trahana is a type of Greek rustic pasta made out of flour and milk or yoghurt, and can rightly be called the King of comfort food. It might sound peculiar, but whole generations of Greeks grew up eating tarhana in soups or pies, since this special pasta, apart from being nutritious and substantial, was also inexpensive.
Particularly, the -stuffed with feta cheese and beautiful memories- trahana pies differ from region to region. Sometimes flaky, hand-made pastry gets filled with luscious trahana layers, and sometimes trahana is mixed with flour gruel and baked, creating a delicious solid pie.
An easy and delicious pie to snack on at school or the work. Add the cheese of your choice, mix well, bake and enjoy!
Trahana pie recipe from olivemagazine.gr
Serves: 1 baking pan 30×40 cm Prep. time: 15′ Cooks in: 1: 15′ Ready in: 1:30
Ingredients
700 ml water
480 ml fresh milk full fat
340 ml sweet tarhana
2 eggs + 3 whites
250 g feta cheese
100 g graviera cheese, grated
5-6 fresh thyme sprigs, finely chopped
salt, pepper
butter and fine breadcrumbs for the dish
Method
Step 1:
In a medium pot bring water and half milk to a boil. Stir in trahana with a wooden spoon continuously until all liquid has evaporated, on medium to low heat.
Step 2:
Preheat oven at 180C/fan. In a bowl beat the remaining milk with the eggs until well combined. Add crumbled feta cheese, graviera cheese, thyme and season with salt and pepper. Stir in trahana until well combined.
Step 3:
Butter a 30×40 cm baking dish and sprinkle with breadcrumbs. Transfer the egg mixture, level the surface and bake for 1 hour until it thickens and surface has nicely browned. Allow to cool for 15 mins before serving.
