Galery

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With a variety of products, additions and ways of serving, as well as many different names, pies are a traditional dish in Greece. We will introduce you to some of the most favourite types.

Cheese pie from Skopelos

This cheese pie from the island of Skopelos, also known as fried pie, is very popular in Greece. It is rolled up into a cylinder shape and fried in hot oil. Generally, goat cheese is used for its preparation, but many people use other types of white cheese, too. The only thing you need is flour, high-quality goat cheese and a good technique. You can find the same pie but in different variations throughout the Sporades Islands.

Marmarites from Skyros

On the Sporades and in particular on the island of Skyros, you can try traditional Marmarites. These are small oven-baked pumpkin pies. Ingredients for the filling include pumpkin, Graviera cheese, onion, cinnamon, allspice and mint.

Flour pie from Zagorohoria

The flour pie from the region of Zagorohoria is an easy type of savoury pie. It is made with eggs, flour, cheese and olive oil. Grease a baking pan with butter, sprinkle it with flour and bake this delicious pie until crispy.

Rice pie from Serres

This is a sweet pie. Its main ingredients include rice, water, eggs and sugar. You can add raisins, sesame seeds and cinnamon, too. Its bottom is crusted but the top isn’t. This type of pie is found throughout North Greece, Epirus and Thessaly.

Bougatsa from Thessaloniki

Thessaloniki’s famous bougatsa is prepared with dried filo dough and usually filled with cream or cheese. However, you can also find it with a filling of minced meat or spinach. Its name comes from the Turkish word for round loaf, which means dough. Asia Minor refugees brought it to Greece. It is very popular in Northern Greece, especially in Thessaloniki and Serres.

Milk pie from Thessaly

This traditional milk pie has been passed from generation to generation. It is served as a dessert or for breakfast. The filling is made with milk, butter, sugar and eggs.

Hominy from Lamia

Hominy is a kind of pie with its roots in Thessaly, which is made without filo dough. Ingredients include corn flour or semolina and spices. Everything is put together in a sauce pan and brought to a boil. Then, it is removed from the heat and set aside in order for the mixture to cool and thicken. Frequently, it accompanies the main dish and is served with a variety of greens, cheese or fish. The recipe is found in Balkan countries and resembles polenta.

Psiandra from Messolonghi

Another version of the vegetable pie with beet, spinach or other greens, coated with thin cornflour batter which comes from Messolonghi. The crust is rolled out into a baking sheet, topped with the green leaves and the batter is poured over it.

Zucchini pie "kolombaropita" from Halkidiki

This is a very easy pie, which is made in Halkidiki. It got its name from the word "kolombaros" which in local dialect means naked. As the name suggests, no filo pastry or crust is used for its preparation. Its ingredients include zucchini, semolina, flour, eggs and milk. It is baked in the oven until its surface becomes crispy.

"Kalitiotiki" from Katerini

This type is very typical for Paralia Katerinis. It is made with the traditional filo pastry and filled with chicken, eggs, rice and leeks.

"Batsaria" from Ioannina

This is a green pie from Ioannina. There, and throughout Epirus, pies are made with a small number of ingredients and people use what nature has given them, in order to feed their family. Batsaria is a cornmeal pie, filled with greens and milk.

"Pepeki" from Epirus

Pepeki is a pastry with no crust, which is made with flour, cheese, eggs and yogurt. This quick and easy dish is usually baked on a large baking sheet in order to become thin.

"Kotropita" from Epirus

This is an interesting pie, which is made with lamb, rice and a crust on the bottom. Meat is cut into bite sized pieces and layered on the edges of the crust. Rice is then added in the centre. The remaining crust is folded over the filling.

"Blatsara" from Preveza

Blatsara is a local recipe from Preveza. You need scallions, dill, cornflour, olive oil and trahanas.

Macedonian pie "Papaftia"

These pies are made with bread dough. The dough is rolled out thinly and filled with minced meat and onions, then fried in hot oil. They are rectangular in shape and very tasty.

"Plastos" from Thessaly

This is a very easy green pie from Thessaly. No crust is used for its preparation, but cornflour and herbs. The filling includes leeks, scallions, nettles or other green leaves. You can add some cheese, too.

Meat pie from Kefalonia