Special thanks to member Rita Kontogianni for the recipe!
For the dough
- In a bowl, add the flour and salt, and mix well.
- Make a small indentation in the center and pour into the olive oil and vinegar. Start taking the flour little by little and mixing it with the liquids.
- Gradually add the water slowly by kneading very well, until there is a velvety dough (if you want, you can do it in the mixer as well, by using the hook attachment).
- Divide the dough into nine balls, add into a bowl with some flour, cover and let them rest for 1 hour.
For the filling
- Wash the meat very well, put it into a pot along with the water, and boil.
- Skim the froth and season with salt and pepper. Cook for half an hour.
- At this point, the water will have been evaporated. Then, add the olive oil, lemon zest and juice, thyme, rosemary, and the white part of the leeks cut into thin rounds.
- Keep cooking for 10 minutes, until the leeks soften.
- Add the trahana into the pot, mix well, then pour the mixture into a bowl and let it cool.
- Add the cheese, egg, and mix well.
- Preheat the oven to 170ο C (338ο F) set to fan.
- Roll out all the dough pieces into thin sheets, by using a rolling pin.
- Grease a 30 cm round baking pan.
- Spread two greased sheets at the bottom of the pan. Make sure that they stick out a little around the pan.
- Add one more sheet and the ⅓ of the filling.
- Spread one more sheet, grease it and add another sheet.
- Add ⅓ of the filling. At this point, add the lucky coin.
- Add one greased sheet, cover with another sheet and spread the last ⅓ of the filling.
- Finish up with the two last sheets, well-greased.
- Turn the edges of the first 2 sheets inwards, so to shape the crimp of the pie.
- Bake for 1 hour.
- If the pie is meant for New Year’s, do not score it. If not, score it before baking it.