Tiropita Recipe Ingredients:

• 1/2 lb. Feta cheese
• 1 cup grated cheese, such as Kefalotiri cheese
• Fresh, chopped herbs such as parsley, chives, or even dill
• 2 eggs
• Pepper
• 1 stick melted butter
• 1 1/2 lbs. filo dough

Directions to Make Tiropita – Greek Cheese Pie:

Preheat oven to 350 degrees Fahrenheit. Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley, eggs and pepper.

Cut pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used.

Put “tiropitakia” on a buttered baking sheet and brush each with melted butter. Bake in the preheated oven for 15 minutes or until golden brown.

Makes about 4 dozen.

Tip: Consider whipping the filling in a food processor to make it smooth and creamy before placing the filling on the phyllo. However, if you choose not to do this, it will still taste great!

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Spanakopita is mostly eaten as a snack in Greece and every Greek restaurant or deli is bound to have a tray of spanakopita ready to go for hungry customers.  Spanakopita is a savory pie made of filo dough and stuffed with chopped spinach, feta, onions or scallions, egg, and various seasonings

Spanakopita Recipe Ingredients:

• 1 finely chopped onion
• 1 pound crumbled feta cheese
• 2 tablespoons chopped, fresh dill
• 3 eggs, beaten
• 2 10-ounce packages ready to use, fresh spinach, chopped
• 1 pound filo pastry sheets
• Melted Butter, for spreading on the phyllo sheets (about 2 – 3 sticks, which is about 1/2 – 3/4 cup)

Directions to Make Spanakopita:

Preheat oven to 350 Degrees Fahrenheit. Lightly butter 11x7x2-inch baking dish or 9 x 13 pan.

Mix first 5 ingredients above in large bowl.

Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate (about 3 minutes.) Transfer spinach to strainer over bottom of prepared dish.

For Spanakopita Triangles:

Unroll the filo dough on a flat surface and cut the filo into 3 by 11 inch strips. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle. Bake until heated through, about 20 minutes.

For Spanakopita in a 9 x 13 pan.

For this version, you will not be cutting the phyllo into strips. Leave the sheets intact. Place a sheet of phyllo on the baking dish. Brush with butter. Repeat this 7 more times so that there are 8 sheets of phyllo on the bottom.

Pour the spinach mixture into the baking dish and spread the mixture with a wooden spoon so that it is evenly distributed. Place a sheet of phyllo over the top and brush with butter. Repeat 7 more times so that there are 8 total sheets of phyllo at the top.

Tuck in the sides of the phyllo. Brush the top thoroughly with butter, or pour the rest of the better over the top if there isn’t too much left. Cut two long slits across the center lengthwise to make for easy cutting.

Place the pan in the center of the oven. Bake until cooked all the way through and the phyllo is golden brown. This should take 50-60 minutes total. 

There is a “fasting”, or vegan, version of spanakopita eaten during the Great Lent and other religious fasts that doesn’t use eggs or dairy products in the dough mix and uses tofu instead of cheese.

**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Fried Bread with Feta (Tiganopita me Feta) Recipe Ingredients:

• 3/4 cup all-purpose flour
• 2 large eggs, beaten with a fork
• 1 cup water
• 1 tablespoon olive oil
• 1 cup finely crumbled feta cheese
• Pepper, to taste
• 1/2 cup mixed, fresh herbs (oregano, basil, thyme, parsley, etc), chopped
• Olive oil, for frying

Directions on How to Prepare Greek Fried Bread With Feta:

Add the flour and eggs to a medium bowl and whisk together until smooth. You can also use an electric mixer to do this. Slowly add the water while whisking or beating.

Cover the bowl with plastic wrap and let it sit on the counter for at least thirty minutes and up to two hours to let the ingredients meld together.

Stir in the crumbled feta cheese, pepper, and fresh herbs to a medium bowl and gently mix with a wooden spoon.

Drizzle about 1 tablespoon of olive oil into a skillet or frying pan. Set the heat to medium and let the oil warm for about a m minute. Drop about 1/3 – 1/2 cup of the batter into the skillet to form a round shape (same method as making pancakes). Pour 1/3-1/2 cup of batter into the skillet to make another round. Continue until there is no more room in the skillet.

Cook on medium until the side touching the pan is golden brown. Flip and cook the other side for 1-2 minutes until that side is golden brown. Remove from pan and place on paper towels to absorb oil.

Drizzle another tablespoon of oil into the skillet. Continue the process of adding the batter to the skillet and cooking the fried bread rounds on each side until golden brown. Repeat until all the batter is gone.

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Recipe for Greek Style Zucchini Pie (Kolokithopita) Ingredients:

• 8 medium zucchini
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Small bunch of scallions, chopped
• 1/2 cup fresh, chopped parsley
• 1/2 cup fresh, chopped dill or mint
• 3/4 pound feta cheese, crumbled
• 3 large eggs, scrambled
• 1 pound phyllo dough
• 1-2 sticks butter, melted

How to Prepare Greek Style Zucchini Pie (Kolokithopita):

Preheat the oven to 350 Degrees Fahrenheit.

Peel the zucchini using a standard vegetable peeler and grate it using a course box grater. You can also chop the zucchini and pulse in the food processor in small batches until they’re completely shredded. Place zucchini in a colander over the sink and add a light sprinkling of salt to release the excess moisture, and also a little bit of pepper for seasoning. Let sit for about an hour so that the water drains. Transfer zucchini to a large bowl.

Add 2 tablespoons of olive oil to a frying pan and add onions. Sauté for about five minutes on medium heat, or until the onions start getting soft. Add scallions and sauté for another minute. Add mixture to the large bowl with the zucchini and then add the parsley, dill or mint, feta cheese, and scrambled egg. Mix well.

Brush a 9 x 12 pan or a round pan on the bottom and the sides with some of the melted butter. Place a sheet of phyllo at the bottom of the pan. Brush with butter. Repeat six more times. Add half the zucchini mixture to the top of the phyllo and distribute evenly. Add another phyllo sheet. Brush with butter. Spread the rest of the phyllo mixture. Add a phyllo sheet. Brush with butter. Repeat this nine more times. Cut the pita with two large cuts.

Place the phyllo in the center of the oven Bake, uncovered, for 30-40 minutes or until the phyllo is golden brown.

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Cretan Style Homemade Phyllo Recipe Ingredients:

• 3 1/2 cups all-purpose flour plus more if needed
• 1 teaspoon salt
• 1/2 cup Cretan raki or vodka
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2/3 cup water

Instructions on How to Make Cretan Style Phyllo:

Add the flour and salt to a food processor and pulse for few seconds. With the food processor set on low, add the raki, lemon juice, and oil. Pulse until fine pebbles form. Stream in the water and pulse until mixed. Let the dough sit in the food processor for about 15 minutes. After the dough sits for 15 minutes pulse for about two minutes until the dough gets smooth.

Flour a clean work surface and your hands. Place the dough on the surface and knead for about thirty seconds. Cut the dough into four equal pieces. Cover three of them with plastic wrap while you roll the first piece out to about 1/8 inch thick. Repeat until all the dough is used. Use the dough immediately.

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Greek Style Pita with Salt Cod (Bakaliaropita) Recipe Ingredients:

• 1 pound salt cod, soaked in water overnight (change the water several times)
• 1/2 cup dry red or rose wine
• 1/4 cup plus 2 tablespoons olive oil
• 4 cups chopped onion
• 4 garlic cloves, chopped
• 1 teaspoon red pepper flakes
• 1 1/2 pounds zucchini, grated
• 1 pound ripe tomatoes, cored and finely chopped
• 1 cup chopped, fresh parsley
• 2/3 cup medium-grain rice, soaked in warm water for ten minutes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Melted butter
• 12 sheets phyllo dough

Instructions on How to Make Greek Cod Pie:

Drain the salt cod on paper towels until most of the moisture is gone. Remove any bones still in the salt cod and then cut the pieces into strips at about 1/4 inch thick. Add 1/4 cup of oil to a frying pan, add the salt cod, and saute it for five minutes. Add the wine to the pan and let it cook for another minute. Remove it the pan the heat and let it sit.

Preheat the oven to 350 degrees Fahrenheit.

In another skillet, add the remaining two tablespoons of olive oil and the onions and saute the for five minutes over medium heat or until they become translucent. Add the garlic and pepper and let it saute for another minute. Remove it from the heat and let it sit.

Brush a 12 x 18 baking dish with butter and line it with six sheets of the filo. Brush each sheet of filo with butter after you set it down on the pan.

Add the salt cod mixture with the pan juices, onion mixture, zucchini, tomatoes, parsley, rice, cinnamon, and salt and mix them together with a wooden spoon. Add them to the prepared baking dish. Add the rest of the filo, brushing each sheet with more butter. Brush the top sheet with extra butter. Cut two long slits into the pita using a sharp knife and place the pan in the center of the preheated oven. Bake until the filo is golden brown, which should take 30-40 minutes. Remove from the oven and let the pita cool slightly before serving.

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Greek Style Pita With Egg and Feta (Alevropita) Recipe Ingredients:

• 2 tablespoons or more of unsalted butter, melted
• 4 sheets phyllo dough
• 1 1/2 cups whole milk
• 5 large eggs
• 2 cups ricotta cheese
• 2 cups crumbled feta cheese
• 2 teaspoons dried Greek oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg (optional)
• Black pepper, to taste

How to Prepare Greek Pie with Eggs and Feta:

Preheat oven to 425 degrees Fahrenheit.

Brush the bottom of a 9×13 baking dish with butter. Place one sheet of phyllo in the center of the pan. Brush with butter. Repeat once and set the pan aside.

Add the milk and eggs to a large mixing bowl and whisk vigorously until well combined. Stir in the ricotta cheese, feta cheese, oregano, thyme, nutmeg, and black pepper. Pour the filling into the baking dish. Top with one sheet of phyllo. Brush with butter. Repeat with the remaining sheet of phyllo.

Place the pan in the center of the oven and bake until phyllo is golden brown. This should take about 30-35 minutes. Remove from the oven and let cool slightly before serving.

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Greek Style Fried Sweet Cheese Pie (Kaltsounia Sto Tigani) Recipe Ingredients:

• 4 cups flour
• 4 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup water
• 1 lb. manouri or cottage cheese
• 1 lightly beaten egg
• 1/2 teaspoon cinnamon
• 1 teaspoon grated lemon rind
• 2 tablespoons sugar
• Olive oil for frying
• Sugar
• Cinnamon

How to Bake Sweet Cheese Pies:

Prepare the dough by combining the flour, olive oil, salt and water. Leave, covered, for an hour.

Mix cheese, egg, cinnamon and sugar in a large bowl

Roll out the dough 1/8 inch thick, onto a floured board and cut into small rounds 3 inches in diameter. Place 1 tablespoon of the cheese mixture on each round of dough, moisten edges; fold over and seal well, pressing the edges together with a fork.

Deep fry in hot oil until golden brown.

Sprinkle with sugar and cinnamon and serve hot.

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Greek Style Pie Crust (Zimi Yia Pites) Recipe Ingredients:

• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 1/2 cup or shortening margarine
• 1 cup soda water
• 1/2 cup flour

How to Make Greek Pie Crust:

Sift flour with salt and cream of tartar.

Using a pastry blender or 2 knives cut in the margarine coarsely or until particles are about the size of a pea.

Sprinkle over soda water, 1 tablespoon at a time.

With a fork press the flour particles together using only enough soda water to hold the pastry together.

Press dough lightly with the fingers and wrap in waxed paper. Chill for about 1 hour.

Roll pastry into an oblong 1/8-inch thick, dot surface with the butter and sprinkle with flour.

Roll the dough in the same way as you would if you were making a Swiss Roll.

Roll out again into an oblong and fold in sides to make 3 layers.

Fold in ends the same way, making 9 layers in all.

Wrap in waxed paper and chill in the refrigerator.

When ready to use, roll out into a thick sheet about 1/8 inch thick. However, you should use the dough within a few days because it dries out.

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Kotopita is savory pie made with a flavorful chicken filling, topped with flaky phyllo dough sheets and baked to a golden brown. It’s like a Grecian chicken potpie!

Ingredients:

• 3 lbs. chicken
• 1 lb. sliced onion
• 1 stalk celery
• 2 teaspoons salt
• 1 cup butter
• 5 slightly beaten eggs
• 1 cup grated Kefalotiri, Parmesan, or Romano cheese
• 2 cups Bechamel sauce
• Nutmeg (optional)
• 1 lb. Phyllo (pastry sheets)

Directions to Prepare Greek Chicken Pie:

Preheat oven to 350 Degrees Fahrenheit.

Wash the chicken and place in a saucepan. Add the onions, peppercorns, celery and 3 cups boiling water. Cover and simmer gently over a low heat for about 2 hours or until chicken is tender.

Add salt during the last hour and promptly remove from the heat.

Discard skin and bones and dice meat.

Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated.

Cool and add the eggs, cheese, béchamel sauce and nutmeg.

Butter a 9×13 inch baking pan. Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter.

Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter.

Cut 3-inch strips though the three top pastry sheets diagonally across pan. Brush top with butter and sprinkle with water.

Bake for 45 minutes. Cut into diamond shaped pieces.

** You can also choose to roll the filling within the phyllo in individual triangles or other shapes.

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Ingredients for Phyllo Dough:

• 2 1/2 cups all-purpose flour (use gluten free flour if following a gluten free diet)
• 1 teaspoon sea salt
• 1/4 cup Greek olive oil
• 1/4 cup lemon juice lemon juice or vinegar
• 1/2 cup + 1 tablespoon water

Directions to Make Homemade Phyllo Dough:

Add all the ingredients in order into a large mixing bowl. Stir gently with a wooden spoon or your hands until a tight ball of dough forms. Knead dough with your hands for about 5-7 minutes.

Break dough into about 8 equal sized pieces and roll out as flat as possible using a rolling pin, broom handle, or even a pasta roller. If you do have a pasta roller, this is the ideal choice because you can make it as thin as possible. Use the phyllo sheets as directed in the recipe. Use right away.

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• 3 tablespoons olive oil
• 1 medium onion, finally chopped
• 20 ounces mixed greens such as spinach, swiss chard, or wild greens such as dandelion, amaranth, and lamb’s quarters
• 3 large eggs, beaten
• 1 pound crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 1/2 cup chopped scallions
• 12 phyllo pastry sheets
• Melted butter, for brushing

Directions to Make Greek Pita Pie with Greens and Feta (Hortopita):

Preheat oven to 325 degrees Fahrenheit. Brush a 9 x 13 baking dish with melted butter.

Heat the oil in a large skillet over medium heat. Add the chopped onion and saute until onions become translucent. This should take about 5 minutes. Add the mixed greens and saute until the greens wilt, stirring the mixture to prevent the ingredients from sticking. Remove from the heat and set aside.

Add the eggs, feta, dill, and scallions to a large mixing bowl and stir with a wooden spoon. Stir the greens mixture into the egg mixture and toss with a pair of kitchen tongs until the ingredients are well combined.

Add 1 sheet of filo to the bottom of the baking dish and brush with butter. Repeat this step 5 more times with 5 sheets of filo. Spread half of the greens mixture evenly over the filo and top with another sheet of filo. Brush with butter, and then repeat with 1 more sheet of filo. Spread the rest of the greens mixture over the filo. Add another sheet of filo and brush with butter. Repeat 5 more times with the rest of the filo. Brush the remaining piece of filo with butter.

Cut two lengthwise slits into the hortopita with a sharp knife and place the baking dish in the center of the oven. Bake for abut 30 minutes or until the top of the pie is a deep golden color. Remove from the oven and let it cool in the pan for at least 10 minutes before serving.

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Greek Lamb Pita Pie (

• 2 lamb shanks, cooked
• 1/4 cup of the pan juices from the lamb
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1/4 cup raisins
• 1/4 cup almonds, chopped
• 1 tablespoon chopped orange zest
• 1 tablespoon fresh chopped mint
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 15 sheets phyllo dough **
• Olive oil or melted butter, for brushing
• 1 egg yolk, scrambled with 1 tablespoon water

How to Prepare Greek Lamb Pita Pie (Arnopita):

Cut the lamb meat off the bones and chop it into small pieces. Place the chopped meat into a large bowl and sprinkle it with the lamb juices. If you don’t have any reserved lamb juice from the pan, use 1/4 cup of beef or lamb stock instead.

Preheat the oven to 350 degrees Fahrenheit. Brush a 9 x 13 baking dish with olive oil or melted butter. Add the olive oil to a skillet and heat it over medium. Add the onions, raisins, and almonds and saute the mixture over medium heat until the onions become translucent. Stir in the orange zest and fresh mint and immediately transfer the mixture to the bowl with the chopped lamb. Add the eggs and salt and continue stirring until everything is combined.

Place one sheet of filo into the baking dish and brush it with olive oil or melted butter. Repeat with 4 more sheets of pastry. Smooth 1/2 of the lamb mixture evenly over the filo and add another sheet of pastry over the lamb. Brush with olive oil or melted butter and repeat this step with 4 more sheets of filo. Smooth the rest of the lamb mixture over the filo pastry and top another sheet of filo. Brush the filo with olive oil or melted butter. Repeat with 4 more sheets of filo. Brush the last sheet of filo with more olive oil or melted butter, and then brush it again with the egg yoke and water mixture.

Place the baking sheet in the preheated oven and bake until the top is a deep golden color. This should take about 30-35 minutes. Remove from the oven and let it cool on the counter in the baking dish for 5 minutes before serving.

** Feel free to make individual triangles instead of making the lamb pie in a baking dish. If you decide to make triangles, you’ll likely need more filo dough.

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Greek Pita Bread Ingredients:

• 1 envelope dry yeast
• 1 tablespoon sugar
• 1 1/2 cups warm water
• 2 teaspoons salt
• 4 cups all-purpose flour
• 1 tablespoon olive oil

How to Bake Pita Bread :

Empty the packet of yeast into a small bowl and gently mix in the sugar. Add 1/2 cup of the warm water and gently stir to mix. Let the mixtures stand for about 10 minutes. At this point, the sugar should have activated the yeast and formed bubbles on the surface of the water. If this hasn’t happened after 10 minutes, discard the mixture and start again. This is the easiest way to determine if the yeast will activate!

Add the rest of the warm water to a separate bowl and mix in the salt. Stir until it completely dissolves. Place all of the flour in the center of a large mixing bowl and make a hole in the center of the flour. Pour the yeast mixture and the water and salt mixture into the well. Mix for a few seconds with a wooden spoon, switching with your hands when the ingredients are combined.

After mixing for a minute or two, you’ll want to assess the dough. If it is sticky, add more flour in very small amounts. The dough should be smooth and moist, but it shouldn’t stick to your fingers. If it becomes too dry, mix in a little more warm water.

Once the dough is the perfect consistency, you’ll want to knead it with your hands for 10-15 minutes. Your goal is to work the dough so that it becomes smooth. You’ll know it’s ready because when you pinch the dough, it should slowly snap back into place. At this point, you’ll want to slowly knead in the oil until it’s fully combined into the dough.

Brush a large bowl with olive oil and place the dough in the center. Spread more olive oil over the top of the dough and cover it with a large towel. Place the dough in a warm, dry place to allow it to rise. You’ll want to let it rise until it’s about twice the size. This should take around 2 hours, but it could take less depending on how warm and dry the air is.

Punch the dough down once it’s done rising and knead it gently for about 2 minutes to release the air bubbles.

Preheat the oven to 350 degrees Fahrenheit.

Cut the dough into 2-inch pieces and roll them into balls. Roll each ball until it’s about 1/4 inch thick. You can use more or less dough for each piece depending on the size that you want your pita bread.

Brush several baking sheets with oil. Lay the pita bread flat on each cookie sheet, spaced about 1-2 inches apart. Each standard-sized baking sheet should have 2 or 3 pita breads on it, depending on the size. Place the baking sheet on the lower rack and cook the pita bread for 2-3 minutes, or until they become soft. Make sure to only cook one sheet at a time. Remove the pita breads from the oven and wrap them in a dry towel to cool. If not using the pitas right away, store them in an airtight container after they cool down.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Kreatopita (Greek Style Meat Pie) Recipe Ingredients:

• 2 lbs. ground beef
• 2 chopped finely onion
• 1/2 cup (or olive oil) Butter
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 beaten eggs
• 1/2 cup crumbs
• 1 cup grated cheese, such as Parmesan, Romano, or Kefalotiri cheese
• Chopped parsley
• 3/4 lb. phyllo (pastry sheets)
• 3/4 cup olive oil

How to Make Greek Style Meat Pie (Kreatopita):

Sauté the ground beef and onions lightly in butter or olive oil.

Remove from heat and add remaining ingredients except pastry sheets and olive oil.

Mix well in a large bowl.

Preheat the oven to 350 degrees Fahrenheit.

Oil a 9×13 inch baking pan and line with 6 pastry sheets, brushing each with oil. The pastry sheets must come up the sides of the pan.

Spread the meat filling evenly and cover with remaining pastry sheets, brushing each sheet with oil.

Fold the edges under to seal in the filling.

Score with a sharp knife the three top pastry sheets in 3 inch strips from one end of the baking pan to the other.

Brush the top with remaining oil and sprinkle with water.

Place the pan in the center of the oven and bake for about 45 minutes, or until the pita is golden brown.

Cut into squares and serve hot.

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Ingredients:

• 1 1/2 cups Bechamel sauce
• 3 tablespoons white wine
• 1/2 cup lemon juice
• 12 ounces uncooked shrimp, peeled, deveined, and chopped
• 3 tablespoons chopped, fresh dill
• 1/4 cup fresh, chopped chives
• 10 sheets filo dough
• Olive oil or melted butter, for brushing
• 1 egg yolk, beaten with 2 teaspoons of water

Instructions on How to Prepare Greek Shrimp Pie:

Preheat the oven to 400 degrees Fahrenheit. Brush a baking sheet with melted butter or olive oil and set aside.

Add the Bechamel sauce, wine, lemon juice, shrimp, dill, and chives to a medium bowl and mix thoroughly with a wooden spoon.

Brush a sheet of filo with olive oil or melted butter. Place about 1 1/2 tablespoons of the mixture down the center of the sheet (the long way) so that the mixture forms a narrow strip. Fold the sheet of filo in half the long way and then roll it lengthwise until it makes a long rope. After the rope is formed, turn it into a coil. Place the coil onto the baking sheet. Repeat until all the sheets of filo are used and there is no more mixture left, continuing the coil with each new filo rope.

Brush the completed coil with the egg yolk and water mixture. Place the baking sheet in the center of the oven and bake for 20 minutes, or until it’s golden brown. Remove from the oven and serve right away or at room temperature.

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Ingredients for Greek Leek and Potato Pie (Prassopita):

• 3 tablespoons olive oil
• 3-4 medium leeks, cleaned and chopped
• 1 large egg
• 1 tablespoon milk
• 2 medium potatoes, peeled and grated
• 3 tablespoons chopped Kalamata olives
• 1/3 cup grated cheese, such as Kefalotiri or Parmesan cheese
• 2 tablespoons fresh chopped dill
• 3/4 teaspoon salt
• 12-15 sheets filo dough
• Olive oil or melted butter, for brushing onto the filo

Instructions on How to Make Greek Leek and Potato Pie:

Preheat the oven to 375 degrees Fahrenheit. Brush the bottom of a 9 x 13 baking dish.

Add the 3 tablespoons of olive oil to a skillet and heat over medium heat for about 1 minute. Add the leeks and saute until they begin to wilt and then turn a bright green color. This should take about 10 minutes. Remove from the heat and set aside to let cool.

After the leek are removed from the heat, add the egg and milk to a small dish and beat together gently using a fork. Add the potatoes, olives, and cheese, dill, and salt to a  mixing bowl. Add the cooled leeks and then the egg mixture and stir together using a wooden spoon.

Place one sheet of filo to the bottom of the 9 x 13 dish and brush with oil or butter. Repeat 4 more times so that there are 5 total sheets at the bottom. Top the 5th sheet of filo with half of the leek mixture. Add another sheet of filo and brush with oil or butter. Repeat with 4 more sheets of filo. Add the rest of the leek mixture, and then add the rest of the filo, brushing each sheet with oil or butter before you place the next. Drizzle the sheet generously with oil or 2 tablespoons of melted butter. Pierce the top of the prassopita with a sharp knife several times to allow the pie to ventilate. Top the pie with additional olives, if desired.

Place the baking dish in the center of the preheated oven and bake until the top becomes golden brown. This could take anywhere from 1 – 1 1/2 hours. Remove from the oven and eat right away, if desired. You could also let it cool to room temperature before eating it if you prefer.

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Greek Style Swiss Chard Pita Pie (Seskoulopita) Recipe Ingredients:

• 1 tablespoon olive oil
• 2 pounds Swiss chard, stems trimmed, cleaned, and coarsely chopped
• 1 cup water
• 1/3 cup medium-grain rice
• 1 1/2 cups chopped walnuts
• 2/3 cup honey
• 1/2 cup dried currants
• 1 teaspoon cinnamon
• 1 large egg, beaten
• 1 stick butter, melted
• 1 pound phyllo dough
• Confectioners’ sugar, for dusting

Instructions on How to Bake Swiss Chard Pie:

Drizzle the olive oil into a pan and set the heat to medium. Add the Swiss chard, cover the pan, and cook the chard until it wilts slightly. This should take about 3 minutes.

Remove the cover and stir in the water and rice. Cover the pan again and let the mixture come to a boil. Reduce the heat to low and simmer until the rice is soft. This should take about 15 minutes.

Once the water is absorbed and the rice is soft, remove the pan from the hat. Stir in the walnuts, honey, currants, and cinnamon. Let it cool for about 30 minutes before proceeding with the next step. After 30 minutes, stir n the egg.

Preheat the oven to 350 degrees Fahrenheit. Brush a baking sheet with butter.

Unroll the phyllo dough on a flat surface and cut the phyllo into 3 by 11 inch strips. Brush one of the strips with butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle. Brush the triangle with butter on the top and place on the baking sheet. Repeat until all the phyllo and filling is used.

Place the baking sheet in the center of the oven and bake the triangles until golden brown. Remove from the oven and let cool completely before serving. Dust with confectioners’ sugar before serving.

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Greek Style Flatbread Pizza (Ladenia) Recipe Ingredients:

• 1 recipe Greek bread
• 1/4 cup Greek olive oil
• 1 large onion, sliced
• 2 large tomatoes, sliced
• Salt, to taste
• Pepper, to taste
• 2 teaspoons dried Greek oregano
• Greek olive oil, to garnish

How to Bake Greek Flatbread:

Prepare the Greek bread dough according to the instructions. Let the dough rise as indicated, and then punch the dough down as directed in the recipe.

After you punch the dough down, begin making the ladenia.

Preheat the oven to 400 degrees Fahrenheit.

Spray a round pizza pan or a 9 x 13 baking dish with nonstick cooking spray or brush with olive oil.

Roll out the dough or stretch it onto the pan. Drizzle the olive oil over the dough and then top with onion and tomato slices. Sprinkle salt and pepper over the toppings, to taste. Sprinkle with dried oregano.

Place the pan in the center of the oven and bake until the dough is cooked all the way through. This should take 40-45 minutes. Remove pan from oven and cool for about five minutes before serving.

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Pitarakia Recipe Ingredients:

• 1/2 cup Greek olive oil
• 2 large onions, chopped
• 3 cups mixed, chopped herbs, such as parsley, fennel fronds, dill, mint, etc
• 1 pound of feta cheese, crumbled
• Salt, to taste
• Pepper, to taste
• 1 pound phyllo dough
• 1 stick butter, melted

Instructions for Greek Herb Pies:

Pour the olive oil into a deep skillet and set the heat to medium. Add onions and saute them until soft, which should take  about 5 minutes. Add the herbs and set the heat to medium-low. Saute them with the onions for about 3 minutes or until the herbs begin to wilt. Season with salt and pepper, stir in the feta cheese, and set aside.

Cut pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used.

Put each pita triangle on a buttered baking sheet and brush each with melted butter. Bake in the preheated oven for 15 minutes or until golden brown.

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