Kozani kihi

Perhaps the most famous Macedonian pie!

Ingredients

Portions: for a 36 cm pan.

•  6-8 prepared country leaves (thicker than crust leaves and fermented with olive oil)
•  800 gr. feta cheese, preferably spicy
•  70 ml olive oil + 50 ml extra for greasing the pan and the leaves
•  freshly ground pepper

Procedure

1. In a deep bowl, mix the feta with the olive oil and freshly ground pepper until well mixed. If we want a creamier result, we can beat them in the mixer with the wire.
2. Preheat the oven to 180°C and grease the pan with a little olive oil.
3. Spread a sheet on a smooth surface, lightly oil it with a brush and spread along the long side (leaving a distance of 2 cm from the edges) 2-3 full tablespoons of filling. Roll up the foil, forming a long narrow sausage. We put it around the pan.
4. We repeat the same process with the rest of the leaves and the rest of the filling. We put each roll we make on the pan where the previous one ends, thus forming a spiral that ends in the center of the pan. Brush the surface with olive oil and bake for 1 hour or until the foil is golden and crispy. Check by carefully lifting the edge of the pie with a spatula. (Cover with aluminum foil, if necessary.)
5. Take out of the oven, let the pie cool a little and become lukewarm and serve.

Source gastronomos.gr