LARD PIE (Boukouvala)
Preparation Time 25 min
Cooking Time 60 min
Persons 4


Sift flour into a bowl. Add salt and water – little by little mixing with a wooden spoon so that the dough is soft. Knead a little lard or butter in your hands and blend it into the dough. Shape dough in a greased baking dish by flattening the dough with the palm of your hands. Make sure that the dough spreads evenly on the dish. With your fingers firmly press the dough so that it is not more than 5 cm thick. Bake in a preheated oven at 200 o C until golden brown on both sides. Remove from oven. Using your hands cut the rest of the lard or butter into pieces. Add the pieces, olive oil and sugar on the pie while still hot.

Nutritional Value

The pie is rich in complex carbohydrates, and fiber. It includes vitamins such as the B-complex vitamins and trace elements such as manganese. Pork fat increases the levels of saturated fat while olive oil provides monounsaturated fatty acids and antioxidants.


Historical Background

The pie was traditionally cooked on Ascension Day. It was shared with family, friends and neighbors. It is a traditional recipe from the mountainous villages of the Municipality of Aetos.


Source: Maria Panagopoulos


  • 2 kg strong flour
  • 1 teacup olive oil
  • 1 teacup lard or butter
  • 1 teacup sugar
  • 1 level tablespoon flour
  • boiling water, as necessary