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Translated as honey pie, this light Greek dessert is traditionally associated with the island of Sifnos, but its varieties can be found in other Greek regions as well. The pie combines fresh cheese, preferably mizithra based on sheep or goat milk, eggs, and honey, and it is usually baked as a round, crustless cake.
It is recommended to garnish melopita with a sprinkle of cinnamon and an additional drizzle of honey.
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A close relative of galaktoboureko—that is distinguished by the use of phyllo sheets—classic Greek galatopita combines semolina, milk, eggs, butter, and sugar into a creamy, custard-like treat. Often enriched with citrus zest (and wrapped in pastry in some regions), galatopita is baked until golden-brown and is typically garnished with a sprinkle of powdered sugar or cinnamon.
With its light texture and delicate flavor, it can be served on any occasion and is best enjoyed well-chilled.
MOST ICONIC Galatopita
This traditional Greek meat pie combines flaky phyllo dough with a flavorful ground meat filling. Since it is eaten across the country, kreatopita appears in numerous versions that often vary in shape and adapt the filling with rice, leeks, cheese, béchamel sauce, and various herbs and seasonings.
Regardless of the abundant varieties, they can all be enjoyed as a filling main course, snack, or even as a convenient street food option.
MOST ICONIC Kreatopita
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.
MOST ICONIC Alevropita
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Greek-style apple pie is a classic dessert that appears in many variations across the country. It is either prepared as a rich coffee cake that couples cinnamon-spiced apples and soft, buttery dough, or as a simple pie in which shortcrust pastry is topped with a delectable apple filling.
Standard additions often include walnuts, various types of flavorings, and dried fruits. In all its forms and variations, milopita is usually paired with coffee and enjoyed as an afternoon dessert.
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The traditional version of this savory Greek pie employs a flavorful zucchini and feta filling which is placed between two layers of phyllo pastry, usually the homemade type that is slightly thicker than the store bought varieties. Similar versions of kolokithopita can be layered or prepared without the crust, while the filling can be adapted with additional ingredients and zucchinis can be replaced with winter squash.
The pie comes in numerous shapes and sizes, and they can be enjoyed as a snack, an appetizer, or a light main course. The varieties prepared with winter squash are occasionally transformed into desserts, in which feta is left out, and the pie is doused in sugar syrup.
Tirenia is a traditional cheese pie hailing from the island of Kimolos. The dough is typically cut into rectangles or squares which are then topped with a portion of cheese before the edges are folded over the filling, leaving the center open. Once assembled, the cheese pies are baked until they develop a nice color and crispy crust on the outside while remaining soft and fluffy on the inside.
The cheese filling usually consists of beaten eggs, freshly ground black pepper, and crumbled local cheese such as the Kimolian manouri. This savory Greek pie often calls for using a type of yeast dough, although some versions are made with a combination of flour, warm water, olive oil, eggs, and salt.
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Manitaropita is a traditional pie that's especially popular in Kastoria. Although there are many variations, the pie is usually made with thick sheets of phyllo dough that are filled with a combination of sautéed portobello mushrooms, onions, garlic, tomatoes, olive oil, mint, parsley, oregano, thyme, olives, and crumbled feta cheese.
The pie is often brushed with olive oil and sprinkled with sesame seeds before baking. Once baked until golden brown, manitaropita is left to cool down, and it's then cut into slices before being served.
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Karpouzopita is a sweet summer specialty of the Greek island of Milos, consisting of watermelon flesh, sugar, local thyme honey, flour, cinnamon, and olive oil. This dish derives its name from the Greek words karpouzi, meaning watermelon, and pita, which means pie or flat.
The watermelon mixture is poured into a baking tray, smoothened out into a flat pie or cake, and topped with plenty of white sesame seeds before baking. The pie should be baked until it develops a nice color and crispy crust on the top and bottom, but remains soft and pudding-like in the middle.
MOST ICONIC Karpouzopita
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Melintzanopita is a savory Greek pie that consists of a flavorful eggplant filling that is placed between two layers of phyllo dough. Common additions in the filling include feta and other types of cheese, and various herbs and spices. Melintzanopita can be enjoyed warm or well chilled, and it makes an excellent appetizer or a snack, but it can also be enjoyed as a light main course.
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