Ikarian cooking in the middle of the 20th century is what most of the island's nonagenarians remember vividly. They were the stone-hard years of the Occupation, a time of great hunger all over Greece.
This pie, really a kind of pancake, stands out to me because it’s cooked on a griddle, the better for using as little olive oil as possible, a dear commodity during those years; and because in lieu of olive oil are cracklings and lard, which an older generation of islanders always seems to recall with such fondness.
You’ll need a large cast-iron griddle for this. To find some of the artisinal Greek products you'll need to make this, visit my online shop here
, where you'll discover a host of lovingly curated Greek ingredients.