An easy pie we make in Ioannina—my grandmother made it, my mom makes it, and now I do too. As my nephew says, out of all the pies, this one is his favorite. We always make it together.

A few more tips:

We like it with plenty of feta, crumbled into large chunks. The pie should come out thin, with a crispy crust on top and bottom and a creamy center. It's delicious the next day too, though it won't be as crispy. Traditionally, it's baked in a round copper pan called a sini, used in Ioannina and the wider Epirus region just for pies. Thank you to dcroula for the step-by-step photos.