Pastries-pies-tarts-crumbles

Arniopita is a Greek Lamb Pie I made with yeasted dough, filled with leftover roasted lamb with potatoes, corn and thickened with a bechamel sauce.

Tyropitari pronounced Tee-rho-pee-TAH-ree, is a homemade Greek pastry filled with feta cheese and deep fried, which is served as an appetizer.

Milopita Bougatsa is a Greek Apple Pie, made with cooked apples and spices, which are then thickened with a semolina pudding and enclosed in phyllo.

Traditional Greek Baklavas (pronounced Mpah-klah-VHASS), is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped nuts and bathed into scented honey syrup!

Creased Cheese Pie is a different Greek pie called Patsavouropita (pronounced. pah-tsah-vou-RHO-pee-ta), which is very easy to make and tastes amazing.   This Greek pie is made by creasing each phyllo sheet and dipping it in a batter made with soda water, eggs and feta.

Quiche, pronounced keesh, is a French, savoury open tart consisting of pastry crust, filled with eggs, milk or cream, and cheese, meat, seafood or vegetables.  Discover a new twist I made to this French favourite with Greek cheeses.

Greek “Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is possibly the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. 

This Apricot Salted Caramel Oreo Tart is made with a crust of thin Oreo biscuits as its base with a pastry cream on top.   A thin layer of salted caramel is then added, a mousse, made with lemon flavoured French buttercream (pâte à bombe), combined with whipped cream and topped with the apricots and salted caramel.

Choux pastry, or pâte à choux, is a French light pastry dough used to make profiteroles, éclairs, gougères, croquembouches, etc.

Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted. It takes it’s name from the way the cheese pie is shaped.