Fasting Greek pie Recipe

Crush the walnuts. Wash the raisins with hot water and dry them on a towel. Sift the flour with baking powder in a large bowl. Add sugar and cinnamon. Mix well with a whisk so that the baking powder is evenly distributed. Make a groove in this dry mixture.

In a separate bowl, mix warm water (not hot) and olive oil. Just beat with a fork. Pour this liquid mixture into the jar. Mix quickly but carefully with a spoon or whisk until the flour is moistened. Add the walnuts and raisins, stirring well

The Greek pie dough should come out thicker than pancakes, but thinner than the classic cupcake — it should come down slowly from the spoon, not into intermittent pieces. Cover the 24-26 cm diameter shape with parchment. Roll out the dough, carefully smoothing the surface.

Preheat the oven to 190°C. Place in the middle level of the oven. Bake for 45-50 minutes. Do not turn on the oven for the first 20 minutes. Check the readiness of the Greek pie with a wooden stick: if it rises dry or with a few damp crumbs — the pie is ready. If the surface is very dark and the middle is still raw — cover with foil and finish baking. Do not remove the finished pie from the mold until it has cooled completely — at least 2 hours. Hot fasting Greek pie is very fragile and tender. Cooled — carefully remove, transfer to a platter, and sprinkle generously with powdered sugar.