Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of semolina custard, although there are variations with minced meat or cheese. The name of the dish is a derivation of the Ottoman word pogatsa, denoting a pie filled with cheese.

Bougatsa has origins from the Byzantine period, when Constantinople was Greek, and it began as a dough that was stuffed with numerous sweet and savory fillings. Over time, bougatsa evolved to incorporate a thinly rolled, hand-made phyllo pastry. As many Turkish immigrants settled in Northen Greece, bougatsa became a specialty of Serres and Thessaloniki. 

Staka me ayga is a simple Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour). The combination is usually seasoned with salt and pepper, and it is typically enjoyed warm for breakfast.

Eggs with staka are often paired with apaki (smoked pork), another traditional Cretan product. Staka is a unique specialty of Cretan cuisine, and it can also be eaten as a spread on slices of bread or as a side dish.

This popular Greek dish, which goes under the name strapatsada or kagianas, consists of diced, sautéed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten eggs and topped with crumbled feta cheese. With its rustic appeal and clean, refreshing flavors, it is mainly enjoyed as a light main course or a side to various roasts or grilled meat.

Even though it is traditionally associated with Ionian islands, it is commonly eaten throughout the country.

Sfakianopita is a traditional Cretan treat that couples layers of thin, unleavened dough and soft white whey cheese. The pie is typically made with flour, olive oil, water, salt, and a shot of raki (Cretan tsikoudia), and rather than being filled with local myzithra cheese, the dough is kneaded with the cheese.

The whole combination is then flattened out into a thin, almost crepe-like or pancake-like circle and fried until golden, spotted, and crispy. Also known as sfakiani pita or mizithropita, this specialty is believed to have been created by Cretan shepherds from Sfakia, hence the name sfakianopita. 

Ladenia is a type of soft flatbread that’s topped with tomato slices, onions, and a generous drizzle of Greek olive oil. Hailing from Kimolos, this savory delicacy is considered to be the Greek take on Italian pizza, and it is believed to date back to the time of the Venetian occupation of the island.

The dough is typically made with flour, yeast, water, and salt, although some versions also call for the addition of olive oil to the combination. Homemade tomato paste is often used in case there are no fresh tomatoes, while some people tend to enhance the simple tomato-onion topping with the addition of capers and peppers. 

Tiganopsomo is a Greek version of fried bread. It is usually prepared with leavened dough consisting of wheat flour, olive oil, and salt that is rolled into a circle while the center is filled with crumbled feta and herbs such as oregano, rosemary, parsley, mint, or sage.

Large disks are then fried in olive oil until golden and crispy. This bread is traditionally served for breakfast, and it is usually sprinkled with sesame seeds or drizzled with honey or balsamic vinegar. Some varieties may come without a filling, and feta can be replaced with mizithra cheese. 

Koulouri Thessalonikis is a traditional street food staple and their national take on simit—a similar circular bread found in Turkey. In its simplest form, koulouri is made with wheat flour dough that is shaped into a ring before it is coated in sesame seeds and baked.

This Greek version is believed to have traveled with Greek refugees from Asia Minor who first settled in Thessaloniki, hence the name. The origin is still disputed between the two countries, but the Greeks have implemented this crunchy and filling snack in their national cuisine. 

This crispy feta pie is a specialty of Epirus. It is one of the simplest Greek pies consisting of a thin batter that is sprinkled with feta cheese. Traditionally, it is never leavened, and the dough is usually prepared with wheat flour, milk or yogurt, and eggs.

Optional additions sometimes include herbs, while less common versions add vegetables or replace feta with other types of cheese. The pie is baked in a large round or rectangular pans, and it is usually served drizzled with olive oil. It is enjoyed as a filling breakfast or a convenient snack.

Omeleta is a traditional Greek-style omelet made with Mediterranean ingredients, giving it a distinct and flavorful twist compared to classic omelets. Unlike a typical omelet, the Greek omeleta incorporates local vegetables, cheeses, and sometimes meats directly into the eggs rather than as fillings.

The base is made with whisked eggs seasoned with salt and pepper, and crumbled feta cheese is a common addition, adding a tangy, creamy flavor. Fresh tomatoes, bell peppers, onions, and sometimes zucchini are included, giving the omelet vibrant color and taste, while Kalamata olives contribute a briny depth.