The pies of Florina

Necessary utensils for the making of pies were the “sinia”, the round copper pans with low walls, as the pies were made thin; the “plastis”, which was a straight cylindrical stick made of wood; the “tavla”, which was flat and plank-like, and had a circular shape and size about the size of a square meter. On the board they kneaded the flour and then on it with a rolling pin they rolled out the leaves. The dough of the pies of Florina is made from soft wheat flour. We add a little salt and lukewarm water to the flour and knead it well. Then we let it “rest” until we prepare the filling.
We divide the dough into pieces and roll out with a rolling pin onto the board. The “leaflets”, that is, roll out up to twelve sheets, as big as the surface of the pan, butter them, put the filling on the intermediate sheets and finally bake it and in an hour it is ready.
Below are listed all the pies of Florina, all of which are regular in shape and some of which are in twisted form:
• Pies with dairy
• Herb pies
• Vegan pies for Lint (Sarakosti)
• Meat pies
• Sweet pies
• Sourdough pies
• Pot pies
Today in our region there are several workshops and shops that make pies in the traditional way.

SOURCE: http://www.floriniotika.gr/2017/09/2017/blog-post_7.html
TEXT: Dimitris Mekasis