Filo & Bread

Traditional meat pie from Cephallonia

Traditional meat pie from Cephallonia

Serves/Yields: for a size 34 pan

Difficulty: Medium

Season: All seasons

Greek: Paradosiaki kreatopita apo ti Kefalonia

Source: By Vicky from Karavomylos

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Peinirli

Peinirli

Serves/Yields: 4

Season: Spring/Summer/Autumn/Winter

Greek: Peinirli

For the dough For the filling

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Fennel Pie

Fennel pie

Serves/Yields: 4 persons

Difficulty: Medium

Season: All seasons

Greek: Marathopita

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Pie from Ceasaria

Pie from Ceasaria

Season: Autumn/Winter

Greek: Pita Kesarias

This pie is also called “Pastourmadopita”. The scent of pastourma is strange and not admired by everybody. Some people say that the best pastourma is made from camel’s meat but this is not true. The best pastourma is from the beef’s saddle and is made in Ceasaria. Pastourma is also made in Instabul. It can be found in large super market stores. This is a traditional recipe from the Greeks of Constantinopolis.

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Cheese and onions pie

Cheese and onions pie

Season: Spring/Summer/Autumn/Winter

Greek: Kalasouna

Kalasouna is the traditional cheese pie of Folegandros island.

You can also use frozen filo, purchased from the super market. The taste of home made filo is much better.

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Cretan Boureki

Cretan Boureki

Serves/Yields: 8 persons

Difficulty: Medium

Season: Autumn

Greek: Kritiko boureki

To prepare the filo sheets you can follow the recipe we provide for traditional home made filo. If you follow this recipe you might yield dough for more than 2 filo sheets. If you do not adjust the portions to you needs and yield more dough just preserve the remaining dough in deep freeze for future use. Boureki can be either closed on top with filo or open like in the recipe.

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Zucchini pie with home made filo

Zucchini pie with home made filo

Serves/Yields: 1 baking pan

Difficulty: High

Season: Summer

Greek: Paradosiaki kolokythopita

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Cheese Pie with filo crust

Cheese Pie with filo crust

Season: All seasons

Greek: Tyropita me filo kroustas

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