Greek pies

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.

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.

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 Zucchini Flowers Pie with Peppermint is perfect as a main dish with a salad or you can cut smaller pieces and serve it as an appetizer or a side dish.

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.

Whether you have leftovers from your Thanksgiving or Christmas roasted turkey, this delicious turkey carbonara and pasta pie is a lovely way to use your leftovers without having to eat the same food for three days.

Plastos, which is a type of pita (pie) from Thessaly, is a much easier version of spanakopita without phyllo, made with spinach and corn meal, which is equally delicious.  

This delicious mushroom pie is made with homemade kourou phyllo (shortcrust pastry), mushrooms, leeks milk, eggs and feta.

Agginaropita is a delicious Greek pie made with artichokes and leeks.  It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.

Badjina is a Greek regional pie made mainly in the region of Thessaly, which consists of a batter made with milk, olive oil, eggs, goat cheese and corn meal, in which pumpkin is mixed in.