Kotopita from Epirus, as we call it, is my friend Stamatia Stylou’s delicious version. Stamatia comes from Livena, a Greek village in southern Albania, or ‘northern Epirus’ as the region was called in my father’s time.
Incidentally my paternal grandmother came from the broader area, but we have never seen her cooking or learned about any of the foods she used to prepare. She lived with my father’s sister and I don’t think I have ever seen her dressed with anything but her nightgown whenever we visited them.
On Kea we make this delicious chicken pie with local free-range rooster—about three times the price of the supermarket chicken!
For a 15-inch round pan (serving 8-10)
