Lindi’s parents house is a dream. They have a large garden, three kitchens, and lots of fun culinary devices. Ok, so maybe not everyone’s dream, but definitely mine!
To my utter delight, it happened to be pite making day (pite is the Albanian word for pie). Some of you might be more familiar with the word Byrek to describe this savory pie that may be filled with either cheese, spinach, or meat. No matter what it’s filled with, it always has a browned flaky crust that melts in your mouth. I had been telling Lindi for months that I wanted to learn how to make pite, and now I was getting my chance!
Unfortunately, I know that I would never be able to accurately reproduce the pite Lindi’s mom makes; I simply don’t have the correct hardware. Check this oven out:
It’s a little electric oven that is about 2 feet in diameter. Everything is cooked in there from Byrek to Baklava and everything in between. It browns everything perfectly and you can make industrial sizes of any dish. Perfect for a large family. If you don’t know what to get me for Christmas, I wouldn’t mind one of these guys ; )
With that being said, the recipe I was given was large enough to make TWO pies that fit in that oven. If the diameter for that oven was indeed two feet, and I remember my geometry correctly, the recipe makes enough pie to feed an army. So, I’m going to give pite making a try this weekend in my own kitchen, figure out a more American oven-friendly ratio, and post my findings as a recipe that you can follow. Until then, I’ll leave you with a photo essay of the process of making pite…so put on your apron!