Greek Pites
Greek Spinach Pie - Spanakopita
The best things in life are often passed down from one generation to the next and Greek recipes are living proof of that! Greek cooking traditions date back thousands of years. Greeks today eat some of the same dishes their ancestors did in ancient times.
Pites (Greek pies) are some of the most famous dishes. Apart from the materials used for the filling of each pie type, all the Greek pies have something in common: the ‘fillo’ (phyllo), a special dough composed by very thin pastry sheets. It is a dish that helped feed large families when food was scarce, and indeed many Greek pies call for just a few very basic ingredients that families almost always had on hand: a little flour and olive oil, cheese, some greens one could forage for on a moment’s notice. It is the art of creating something fantastic from nearly nothing!
There are literally hundreds of different types of pies. Some are rectangular, some coiled, some shaped like sticks, and some folded into small triangles. Some are salty, some are sweet. Every Greek region has some form of pie made from local cheese combined, possibly, with local greens. The most famous region for Greek pies is probably the Northwestern mountainous region of Epirus. Epirus has two things going for it: a whole lot of sheep, which produce a wide array of cheeses, and an amazing variety of wild greens and herbs.
The pastry shops, fast food outlets and bakeries all sell their own version of the ever popular spanakopita, spinach pie: rounds of puff pastry, spirals of filo (phyllo), oblong crusty pastry shapes, small squares sprinkled with sesame, little half moons - the last two are called kalitsounia (kah-leet-SOON-yah) due to their shape and size.
Kalitsounia, the small Cretan pies, are eaten as a snack or a meze or a light meal or a dessert that comes before and after a meal; they can be round, semicircular, rectangular or triangular; they contain various savoury or sweet fillings and they are fried, oven baked or baked on "satsi", a domed metal piece that sits over the fire.
Called Kalitsounia due to their shape.
See http://greekfood.about.com/od/pansizedpies/Greek_Recipes_for_Pan-Sized_Pies.htm for recipes
Tiropita (cheese pie)
One of the all-time favorite Greek recipes. In Greece every place, every family has a different recipe! Delicious packets of crisp phyllo pastry wrapped around a savory cheese filling.
Bourekakia (Tiropitakia) - Feta Cheese in Phyllo
Tiropita Strifti
The spiral Cheese Pie from Skopelos (strifti = spiral pie)
Another famous Greek pie comes from Skopelos, the greenest island in the Aegean. A coiled, deep-fried pie filled with goat cheese…deliciously rich!! This pie can also be baked.
To shape a spiral pie: place phyllo covered with a dampened tea towel on work surface..layer six phyllo sheets, buttering each before putting the next sheet on top, and then spoon some of the cheese or spinach mixture along one long side of the phyllo..roll the phyllo and then making a coil place it into the middle of a round dish (tapsi - see note below)..continue in this fashion buttering the ends of the phyllo so that the next coil adheres to the last.. Butter the top of the pie and spray with water. Bake for 45-50 minutes or until the top is well browned.
Note: A tapsi (tahp-SEE) is a traditional baking pan with sides around 1 1/2 inches high; however in common usage, it means any pan (generally metal) with 1 1/2 - 3 inch sides that is used in the oven, whether for baking, roasting, or broiling.
Spinach Pie with Feta - Spanakopita (spä'nə-kō'pē-tə)
A delicious phyllo pie made with spinach and feta cheese, Spanakopita is a classic Greek favorite that will work as an appetizer, side dish or even a light lunch or dinner. Spanakopita can be made as a "pie" (or pita), or as individual phyllo triangles.
Myzithropitakia
A recipe from the Greek islands! Fresh Cheese and Honey Tart from Santorini! This recipe for small cheese pies (pitakia) drizzled with honey calls for fresh, soft myzithra, a favorite dessert cheese.
Note: Myzithra (mee-ZEETH-rah) is an unpasteurized fresh cheese made with milk and whey from sheep and/or goats. Fresh myzithra is unsalted and soft, similar to farmer's cheese and ricotta, and is generally sold in egg-shaped balls.
Substitutes for fresh Myzithra: mascarpone or ricotta
Prassokreatopita (meat pie with leaks)
Kreatopita (Meat Pie)
Kreatopita is a Greek pie with meat! This delicious pie is a specialty of the Ionian island of Corfu. Traditionally it is only made in the Carnival period (Apokries) leading up to Clean Monday, which is the beginning of Lent. This pan-sized pie encased in a phyllo crust can be made with beef or lamb, and calls for meat, olive oil, wine, tomato paste, rice, onions, garlic and various herbs.
Galatopita (milk pie) made with a phyllo dough crust
Galatopita (milk pie)
Milk pie is a sweet custard pie made in Northern Greece. Consisting of a pudding made with simple, every day ingredients: milk, eggs and semolina. It is similar to galaktompoureko, but, besides some other differences, the mixture of Galatopita is not wrapped in dough.
Bougatsa
This pie it is said to originate in Serres, in the Macedonia region of northern Greece, and is especially popular in Thessaloniki. It can be made with a sweet semolina cream, or the savory ones with feta cheese, minced meat, spinach, potato etc.
Eggplant and Roasted Red Pepper Pita - Melitzanopita
A savory combination of eggplant, roasted red peppers, and Feta cheese layered in phyllo pastry dough and baked until flaky and golden brown. Perfect as a light vegetarian meal or tasty appetizer.
Eggplant & Meat Pie - Meltizanopita
The combination of eggplant, ground beef, tomatoes, rice, and feta cheese make this pan pie a delicious appetizer, snack, or main course. The crust crisps up beautifully.
Artichoke and Leek Pie - Aginaropita
Artichoke and Leek Pie - Aginaropita (ah-gee-nah-ROH-peetah)
Tender baby artichokes are combined with green onions, leek, and a combination of Greek cheeses then layered with flaky phyllo pastry sheets and baked until crisp and golden brown. Artichoke Pie, or Aginaropita, is a traditional favorite of the beautiful island of Kefalonia in the Ionian Sea. If artichokes are out of season or not readily available, you can easily substitute frozen or canned artichokes.
Lahanopita
Baked Cabbage Pita with Celery and Carrot - Tender cooked cabbage, celery root, and carrot are combined with feta and kasseri cheese to make a delicious savory pie.
Chicken Pie - Kotopita
This versatile combination of chicken and cheese enclosed in a phyllo crust is a delightful appetizer, snack, picnic treat, or light meal - with mint and raisins.
Country Macaroni Pie - Makaronopita Horiatiki
A country favorite, this simple version of macaroni pie with feta cheese is best made with homemade phyllo dough, but can be easily adapted to use packaged phyllo (filo).
