Nicoletta Foskolou and “Nikoletta’s Orchard” in Tinos are a wonderful example of authentic traditional local cuisine. Nicoletta, a talented chef and author of cookbooks with recipes from Tinos, welcomes guests to her home and offers cooking classes, using exclusively ingredients from her own orchard.
One of its signature dishes is potato pie. A simple but extremely delicious dish, ideal for the whole family.
MATERIALS
• 2 kilos of potatoes
• Olive oil
• 1 large onion, chopped
• 4 eggs
• 2 cups grated cheese
• 1 teaspoon oregano
• ½ cup whole milk
• ½ cup fresh parsley, chopped
• Salt and pepper
EXECUTION
Wash the potatoes well and boil them until soft. Peel them and mash them with a vegetable grinder or a special masher until smooth.
In a small pan, sauté the chopped onion with two tablespoons of olive oil until soft and translucent. Add the sautéed onion and its oil to the mashed potatoes.
Then add the eggs, grated cheese, chopped parsley and milk. Season with salt and pepper, add the oregano and mix well until the mixture is homogeneous.
Generously grease a baking sheet and spread the potato mixture evenly, pressing it lightly with your hands or a spatula, so that it has the same thickness everywhere.
Preheat the oven to 200°C. Drizzle the surface of the pie with a little olive oil and bake for about an hour, until it is nicely browned and has a slightly crispy crust.
Let the potato pie cool slightly before cutting into pieces. Serve warm or at room temperature.
A hearty and flavorful traditional recipe that best captures the culinary heritage of Tinos.
LITTLE SECRET
With a fork, we can create decorative lines or patterns on the surface of the pie before baking. These patterns give it a distinctive appearance and are reminiscent of the elaborate dovecote structures found on Tinos.
One of its signature dishes is potato pie. A simple but extremely delicious dish, ideal for the whole family.
MATERIALS
• 2 kilos of potatoes
• Olive oil
• 1 large onion, chopped
• 4 eggs
• 2 cups grated cheese
• 1 teaspoon oregano
• ½ cup whole milk
• ½ cup fresh parsley, chopped
• Salt and pepper
EXECUTION
Wash the potatoes well and boil them until soft. Peel them and mash them with a vegetable grinder or a special masher until smooth.
In a small pan, sauté the chopped onion with two tablespoons of olive oil until soft and translucent. Add the sautéed onion and its oil to the mashed potatoes.
Then add the eggs, grated cheese, chopped parsley and milk. Season with salt and pepper, add the oregano and mix well until the mixture is homogeneous.
Generously grease a baking sheet and spread the potato mixture evenly, pressing it lightly with your hands or a spatula, so that it has the same thickness everywhere.
Preheat the oven to 200°C. Drizzle the surface of the pie with a little olive oil and bake for about an hour, until it is nicely browned and has a slightly crispy crust.
Let the potato pie cool slightly before cutting into pieces. Serve warm or at room temperature.
A hearty and flavorful traditional recipe that best captures the culinary heritage of Tinos.
LITTLE SECRET
With a fork, we can create decorative lines or patterns on the surface of the pie before baking. These patterns give it a distinctive appearance and are reminiscent of the elaborate dovecote structures found on Tinos.
