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  Cheese Pie -- Tiropita
  Chicken Pie -- Kotopitta
  Home - made Pastry Sheets -- Phyllo
  Meat Pie -- Kreatopitta
  Pie-crust for pies -- Zimi Yia Pittes
  Spinach Pie -- Spanakopitta
  Almond Biscuits from Siphnos -- Amygdalota
  Almond Pears -- Amygthalota
  Almond Torte -- Glykisma Amigthalou
  Baked Halva -- Halvas Tou Fournou
  Baked Quinces -- Kithonia Psita





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Pie-crust for pies -- Zimi Yia Pittes
4 cups Flour
1 teaspoon Salt
1 teaspoon Cream of tartar
1 1/2 cup or shortening Margarine
1 cup Soda Water
1/2 cup Flour
Sift flour with salt and cream of tartar. Using a pastry blender or 2 knives cut in the margarine coarsely or until particles are about the size of a pea. Sprinkle over soda water, 1 tablespoon at a time. With a fork press the flour particles together using only enough soda water to hold the pastry together. Press dough lightly with the fingers and wrap in waxed paper. Chill.
Roll pastry into an oblong 1/8-inch thick, dot surface with the butter and sprinkle with flour. Roll up as for Swiss roll. Roll out again into an oblong and fold in sides to make 3 layers. Fold in ends the same way, making 9 layers in all. Wrap in waxed paper and chill. When ready to use, roll out into a thick sheet about 1/8 inch thick.

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