There's still plenty of spinach growing in our garden, so I can still hope for plenty of home-made pie to have in the near future. It's always been a great source of pride for me and my husband to say that we've always worked hard to both have and eat it. To ensure this, I make it in stages: The first day, I harvest and clean the spinach, allowing it to dry before I use it in the pie (the pie will not be good if the spinach isn't dry). The next day, I chop and mix it with all the herbs and cheese. The next day I make the pastry and assemble the pie, or pies to be more precise, because a good deal will go in the freezer and I won't have to make them again in the next 5-6 weeks. Everything gets done one step at a time. So I can say that most times in our home, we deservedly have our pie and eat it too.
A word of caution: If you are Greek and you remember your grandmother making huge pies in 45-60cm tapsi , just remember that a 30cm tapsi is probably big enough for our families, which are much smaller than our grandparents'. I don't make them much bigger than that. So our piece of the pie is possibly smaller than our ancestors', but it's probably just enough anyway, and it takes less time to make than the effort yiayia put in hers. We can't and won't and don't need to work as hard as that generation did in the physical sense; that is the privilege of living in more modern times.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.