The reality is of course a little different and much more exciting. In the village here the oven is an outside kiln-type Greek affair manufactured from a very large clay pot (Pithari) set in concrete. Nikki Papadaki house, in which the Kalitsounia are made, is away across the village from the house of Zacharenia, where the the Kalitsounia will be given
the final egg brush before being placed on grease-proof paper and put in round aluminium baking dishes in batches of 12 or so. The oven outside is manned by Michaelis - Zacharenia's husband, who does the actual baking. They usually make at least 400 at once.
While Nikki and Zacharenia start the process by preparing - cooking meat (for another purpose), preparing the filo pastry using some of the stock, Michaelis, way across the village is collecting highly flammable dry brushwood and placing large pieces in the outside oven. The kalitsounia, laid out on a wooden board 200 at a time. are then carried across the village to Zacharenia's house where the final
preparations are completed with the Kalitsounia in the baking trays. Michaelis fires the oven and when it is ready - maybe 5 minutes - loads the two full trays into the oven with a large wooden paddle and seals the entrance with a metal plate. When he removes the trays 5 minutes later absolute gastronomic perfection awaits.
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