Avoid overmixing the batter, especially after adding flour and baking powder, to prevent a ‘rubbery’ texture.

Ensure the filling is cold or at room temperature before adding it to the batter to maintain the pie’s texture.

A rectangular baking dish (25x35cm) is ideal, but a round 24-26cm dish can also be used. Adjust baking time as needed.

Preheat the oven to ensure even cooking and a light, airy crust.

For variations, consider adding mozzarella cheese to the filling or on top for extra creaminess.

To make it gluten-free, substitute wheat flour with a gluten-free flour blend. For a lactose-free version, use plant-based milk.

Experiment with various fillings such as ground meat, mashed sardines, broccoli with cheese, heart of palm, or ham and cheese. Always combine with a sauce base to prevent dryness.

Add extra seasonings to the batter like oregano, dried basil, or a pinch of nutmeg for enhanced flavor.

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual slices in the microwave for 1-2 minutes, or in a preheated oven at 180°C (350°F) for 10-15 minutes for a crispier crust.

This pie freezes well. Once cooled, cut into individual portions, wrap tightly in plastic wrap and then foil, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight or reheat directly from frozen in a low oven.