Using up the surplus of figs, the over-ripe fruit is mashed and mixed with nuts, spices and liqueur or sweet wine, then shaped as a thin flat cake and dried in the sun, as it was done since antiquity. Now you can dry it in a low oven or in a food dehydrator.
Wrapped in fig leaves and stored in a dry, cool place it keeps well for months; not in our house, though, as it has become Costas’ beloved snack, along our lightly toasted almonds. Traditionally it is cut into small pieces and enjoyed in the winter accompanied by sweet wine and/or paximadia (twice-baked, savory biscotti).
Similar fig ‘pies’ are made in Cyprus, in southern Italy, Spain, Malta, and all around the Mediterranean with variations in the spicing and the various favorite liqueurs.
For a 30 cm (12-inch) about 2.5 cm (1 inch) ‘pie’ (more…)