Pastourmadopitakia - Greek individual pies with pastourma

Παστουρμαδοπιτάκια - Πιτάκια Καισαρείας

Published originally on my blog on 27 June 2013

Pastourmadopitakia means small pies made with pastourma (seasoned, air-cured beef) and they have been part of my family’s Sunday or celebratory feasts ever since I can remember. Either in the form of individual pies or the more traditional large rectangular pie that’s cut into square pieces for everyone to savor, baked or fried, made with traditional phyllo or sfoliata (puff pastry), pastourmadopitakia are part of my culinary heritage.

My mom made these while I was in Greece this May and that’s when I took these photographs. She always makes them for me whenever I visit home, she knows how much I crave and love them.

I made pastourmadopitakia the other day, just the way she makes them and they disappeared in a matter of minutes.

I hope you like them as much as we do.

Pastourmadopitakia / Pites Kesarias - Greek individual pies with pastourma

This is one of the easiest recipes for Greek individual pies.

If you can’t find pastourma where you live, well, use any other type of spicy cured beef you like. If you can’t find Greek Graviera cheese, use Gruyère.