Epirus, Greece
Alevropita
Αλευρόπιτα
A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
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Lebanon
Baklava
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.
Thessaloniki, Greece
Bougatsa
Μπουγάτσα
Greek phyllo pie from Macedonia, filled with custard, cheese, or minced meat, baked golden and dusted with sugar and cinnamon. A breakfast and bakery staple, especially in Thessaloniki.
Greece
Bourekakia
Μπουρεκάκια
Greek mini phyllo rolls filled with cheese, meat, or vegetables, fried or baked. A meze and party classic, crispy and savory, a national and Ottoman-origin snack, a bite-sized treat, a festive dish.
Greece
Byzanti
Μπυζάντι
Corfu's festive pork pie: diced pork cooked with wine and spices sealed inside a flaky pastry crust, sliced cold at Easter and celebrations.
Peloponnese, Greece
Diples
Δίπλες
Greek fried pastry rolls, thin dough folded and fried until crispy, soaked in honey syrup and sprinkled with walnuts. A Christmas and wedding dessert, sweet and crunchy, a Peloponnese tradition.
Greece
Fouskakia
Φουσκάκια
Little "bubbles" of fried dough from Alonissos soaked in honey syrup and rolled in walnuts, the island's answer to loukoumades.
Greece
Fylla
Φύλλα
Hand-rolled filo leaves stuffed with minced meat and herbs, baked with stock and grated cheese — the Sunday pie of Corfu households.
Greece
Galaktoboureko
Γαλακτομπούρεκο
Greek custard pie: layers of phyllo filled with semolina custard, soaked in lemon syrup. A café and home dessert, creamy and flaky, sweet and tangy, a national favorite.
Epirus, Greece
Galatopita
Γαλατόπιτα
Greek milk pie: a creamy, custard-like pie with phyllo or semolina, soaked in syrup. A café and home dessert, sweet and creamy, an Epirus and Christmas tradition, a comfort dessert.
Greece
Hamalia
Χαμάλια
Sweet pastry parcels from Chios filled with chopped walnuts and cinnamon, soaked in light syrup, made in batches before holidays.
Epirus, Greece
Hortopita
Χορτόπιτα
Greek wild greens pie: phyllo filled with wild greens, herbs, and feta, baked golden. A taverna and home classic, herby and savory, a national and Epirus specialty, a spring and Lenten dish, a rustic pie.
Crete, Greece
Kaltsounia
Καλτσούνια
Cretan small sweet or savory pies of phyllo filled with mizithra, herbs, or honey. A Cretan specialty, crispy and creamy, a meze or dessert, a regional and festive tradition, a handmade pie.
Greece
Karpouzopita
Καρπουζόπιτα
A Cycladic sweet bread of watermelon pulp bound with flour, sesame and walnuts, baked in slices — born of using every part of the melon harvest.
Greece
Kataifi
Καταΐφι
Greek dessert of shredded phyllo (kataifi dough) wrapped around a nut filling, baked and soaked in syrup. A café and celebration dessert, crispy and sweet, a national treat, similar to baklava.
Greece
Kolokithopita
Κολοκυθόπιτα
Greek zucchini pie: phyllo filled with grated zucchini, herbs, and feta, baked golden. A taverna and home classic, light and savory, a national and summer specialty, a rustic and vegetarian pie.
Greece
Kourou
Κουρού
Greek quick cheese pie with a yeast-free, olive-oil dough (kourou dough) filled with feta. A bakery and home snack, softer and less flaky than phyllo pies, savory and portable.
Epirus, Greece
Kreatopita
Κρεατόπιτα
Greek meat pie: phyllo filled with ground meat, onions, and spices, baked golden. A taverna and home classic, savory and flaky, a national and Epirus specialty, a festive and Sunday dish.
Greece
Loukoumades
Λουκουμάδες
Greek deep-fried dough balls, golden and crispy, soaked in honey syrup and sprinkled with cinnamon and sesame. A festival and street dessert, sweet and sticky, a national treat, ancient origin.
North Aegean, Greece
Malathropita
Μαλάθροπιτα
A Cyprus-and-Dodecanese style pie of thin dough layered with halloumi and dry mint, pan-baked and cut in wedges.
Greece
Manitaropita
Μανιταρόπιτα
Wild-mushroom phyllo pie.
Crete, Greece
Marathopites
Μαραθόπιτες
Cretan thin, round, fennel-fried flatbreads, folded and fried, served with cheese. A Cretan specialty, herby and crispy, a meze or snack, a regional and handmade tradition, a wild-fennel pie.
South Aegean, Greece
Melopita
Μελοπίτα
A honey-and-myzithra cheesecake of Sifnos baked without crust, golden on top and custardy within, cut small and served cool.
Greece
Portokalopita
Πορτοκαλόπιτα
Greek orange pie: a phyllo-and-orange cake soaked in orange syrup, moist and fragrant. A modern café and home dessert, sweet and citrusy, a national favorite, served with ice cream.
Greece
Prassopita
Πρασόπιτα
Greek leek pie: phyllo filled with leeks, onions, and feta, baked golden. A taverna and home classic, sweet and savory, a national and winter specialty, a Lenten and rustic pie, a comfort dish.
Greece
Spanakopita
Σπανακόπιτα
Greek spinach pie: flaky phyllo filled with spinach, feta, and herbs, baked golden. A bakery and home classic, eaten on the go or as a meze, a national staple, savory and flaky.
Greece
Tirenia
Τυρηνία
Small Sifnos cheese pastries of myzithra folded into thin dough and pan-griddled, eaten warm with honey.
Greece
Tiropita
Τυρόπιτα
Greek cheese pie: flaky phyllo filled with feta and other cheeses, baked golden. A breakfast and bakery staple, eaten on the go, a national snack, savory and flaky.
Thessaloniki, Greece
Trigona Panoramatos
Τρίγωνα Πανοράματος
Thessaloniki triangular phyllo-and-custard pastry.