Diane visits the mountain enclave of a traditional shepherding family and makes a feta cheese pie with layers of crisp homemade pastry that is baked the way it's been done for centuries: over embers in the ground, covered by a metal dome called a gastra. The result is a taste of heaven on earth. But her journey into Epirus doesn't stop there. Savory pies are the thing here, one of the most important foods, especially among itinerant shepherd's communities.