Pastirma pie (Foodurismo.com)

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I tried pastourma at a - relatively - mature age, around 30. I was on vacation in Halkidiki, and we went to a very nice restaurant in Afytos, the "sousourada" of Nikos Katsanis, which his family continues to run since he passed away.
The chef suggested serving us dishes as he would like, and of course, we agreed.
Three things I remember well from that evening, a wonderful Xinomavro wine from Naoussa that we drank, an amazing briam, which I still remember how well and correctly all the vegetables were baked, and an amazing and unprecedented in taste omelet that contained pastourma.
So, pastourma and I "got to know each other," "shook hands," and I decided that "he" and I would "make a village" together.
At home, my mother was not used to buying pastourma; Peloponnesians, you see, don't have it so much in their cuisine.
However, since I tried pastourma, at least 2-3 times a year, especially during the holiday season, I buy it to make a meze at home.
The taste and aroma of pastourma are so unique that it elevates anything that contains it.
It is, of course, an ingredient with such a strong presence that it requires a kind of "primacy," meaning we combine it with high-quality ingredients with mild flavors so that we do not have a heavy and confusing result. Let pastourma "play the ball" on its own, in short.
Also, if you are very particular and want to leave the casing on the pastourma and make the pie more flavorful, it would be good to add 2-3 tablespoons of yogurt diluted with a little water to make its taste more acceptable and pleasant.
On foodurismo, there is another easy and quick recipe, the pastourmadopitakia, which is also worth making.
Ingredients for a 35X25 baking dish:
6 phyllo sheets
12 slices of pastourma
350g kaseri cheese in slices or grated
2 ripe, firm tomatoes
½ cup of a mixture of olive oil and melted butter
1 tablespoon poppy seeds or sesame seeds
Execution:
With a knife, remove the casing from the pastourma slices, i.e., remove the red paste that surrounds the cured meat.
Cut the kaseri cheese into thin slices if you have bought it in a piece.
Slice the tomatoes and remove the seeds.
Blot the tomato slices with kitchen paper to remove excess moisture.
Grease the baking dish with the olive oil and melted butter mixture, lay the first phyllo sheet, and butter again.
Repeat the process with 5 of the 6 sheets.
Lay five sheets, leaving part of them hanging outside the baking dish.
Spread half of the cheese, place the pastourma slices on top, and add the tomato slices. Cover with the remaining kaseri cheese.
Fold the parts of the sheets, closing the pie by buttering in between. Cover with the last sheet, folded in half. I prefer to do this because by folding the sections of the base sheets, I adequately cover its surface, and thus, the sixth sheet, folded in half, is enough to cover the pie.
Butter again. Score the pie with a sharp knife and sprinkle with poppy seeds or sesame seeds.
Bake the pie in a preheated oven for 40-45 minutes at 170 degrees Celsius.
A high oven temperature is not necessary but controlled and somewhat low to bake the inside sheets well.
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The recipe was published on foodurismo.com: foodurismo.com/cms/pastourma-...
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