This is my friend Annette’s recipe. She is very good with desserts. I love the pureness of this pie. Syrupy Greek sweets are always served with a glass of cold water. Greeks have always loved making an outing to a cafe or zaharoplasteio (confectioners) to have a sweet. This is often the type of sweet you will find served after Easter lamb. The butter should be heated and melted to a nice golden caramelly color for good flavor, and while you are making this, you will probably have to put the butter back onto the stove to melt again when it hardens a bit.

—From Food From Many Greek Kitchens by Tessa Kiros/Andrews McMeel Publishing

Food From Many Greek Kitchensby Tessa Kiros
* Hardcover: 336 pages
* Publisher: Andrews McMeel Publishing (June 14, 2011)
* Language: English
* ISBN-10: 1449406521
I WANT THIS