Kastradina Pie

About Kastradina Pie

Kastradina Pie is a traditional Greek dish rooted in the culinary history of the Ionian Islands. It's known for its rich flavors, combining cured meats with assorted vegetables, all enveloped in a crisp, savory crust. The origins of this pie can be traced back to the Venetian influence on the Ionian Islands, where preservation methods like curing were employed to extend the shelf life of meats. This warm and hearty pie has been a staple during the festive seasons, most notably during Christmas.

Kastradina itself is a method of curing meat, usually lamb or goat, which gives it a distinctive smoky flavor. The meat is typically dry-cured with salt, and sometimes herbs, before being aged for weeks. This process enhances the taste and helps in creating a delightful filling for the pie that is reminiscent of pastoral life and traditional Greek festivities.

Ingredients

• Kastradina (cured lamb or goat meat) – 500g
• Onions – 2, medium-sized, finely chopped
• Garlic – 3 cloves, minced
• Olive oil – 4 tablespoons
• Spinach – 300g, washed and coarsely chopped
• Feta cheese – 200g, crumbled
• Lemon zest – from 1 lemon
• Dill – a handful, chopped
• Parsley – a handful, chopped
• Phyllo pastry – 6 sheets
• Butter – 100g, melted
• Salt – to taste
• Pepper – to taste

Preparation and Cooking Process

Preparation

Begin by preparing the spinach. Ensure it is washed thoroughly to remove any grit. Coarsely chop and set aside. Finely chop the onions and garlic.

Cooking the Filling

Heat olive oil in a large pan over medium heat. Add the onions and cook until they become translucent. Add the garlic and sauté for an additional minute. Introduce the chopped spinach to the pan and cook until wilted.

Add the shredded kastradina to the pan, combining it with the vegetables. Allow it to cook through, releasing its savory juices. Stir in the feta cheese, lemon zest, dill, and parsley. Season with salt and pepper according to your taste.

Assembling the Pie

Preheat your oven to 180°C (356°F).

Grease a baking dish with some melted butter. Lay a sheet of phyllo pastry on the base, brushing it lightly with butter. Repeat with three more sheets, ensuring they hang over the edges of the dish.

Spoon the filling evenly onto the center of the prepared pastry. Fold the overhanging pastry over the filling, then layer with remaining phyllo pastry sheets, brushing each sheet with butter as you go. Tuck in the edges to seal the pie.

Cooking the Pie

Place the pie in the preheated oven and bake for 40 to 45 minutes or until the pastry is golden brown and crisp. Monitor the cooking time closely to avoid over-baking.

Enjoying Kastradina Pie

Allow the pie to cool slightly before slicing. Serve with a fresh Greek salad or a dollop of yogurt for a refreshing contrast to the rich flavors of the pie. This dish pairs beautifully with a glass of red wine, echoing the rustic character of the kastradina.

Kastradina Pie is best enjoyed in the company of family and friends, served as a centerpiece in festive gatherings or a comforting winter meal. Its intricate layers and flavors provide a taste of Greek tradition and heritage in every bite.