6 sheets of frozen crusty filo (bought from the supermarket)
20 slices of kaseri greek cheese (or any other sweet in taste cheese)
20 slices of season camel or beef meat called “pastourma” in Greek
3 fresh tomatoes, cut in thin slices
olive oil for basting the filo
sheets Sesame
Baste with oil a baking pan and roll out half of the filo sheets. Do not forget to oil each filo separately. Add half of the cheese slices on top of the last filo sheet. Then add a layer of meat slices and tomato slices and then cover them with another layer of the rest of the cheese slices. Roll out the rest of the filo sheets (oiled again) and season the top filo with some sesame seeds. Score the pie into pieces and bake in moderate oven until the top filo gets brown in colour.
6 sheets of frozen crusty filo (bought from the supermarket)
20 slices of kaseri greek cheese (or any other sweet in taste cheese)
20 slices of season camel or beef meat called “pastourma” in Greek
3 fresh tomatoes, cut in thin slices
olive oil for basting the filo
sheets Sesame
Baste with oil a baking pan and roll out half of the filo sheets. Do not forget to oil each filo separately. Add half of the cheese slices on top of the last filo sheet. Then add a layer of meat slices and tomato slices and then cover them with another layer of the rest of the cheese slices. Roll out the rest of the filo sheets (oiled again) and season the top filo with some sesame seeds. Score the pie into pieces and bake in moderate oven until the top filo gets brown in colour.
This pie is also called “Pastourmadopita”. The scent of pastourma is strange and not admired by everybody. Some people say that the best pastourma is made from camel's meat but this is not true. The best pastourma is from the beef's saddle and is made in Ceasaria. Pastourma is also made in Instabul. It can be found in large super market stores. This is a traditional recipe from the Greeks of Constantinopolis.