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A few more secrets

Using the same twisting method, my grandmother used to make this pie in the village with regular phyllo dough, cheese, and pork fat. They called it 'pitta maslana.' I don't know where the word comes from—maybe it's Bulgarian, since our village is near the Greek-Bulgarian border. The taste of pitta maslana is still in my memory and I’ll never forget it! I haven’t had it since I was a child. Now there’s no grandmother in the village, and it’s hard to find pork fat like in the good old days.