Filo & Bread
Honey and cheese patties
Serves/Yields: 12 pieces
Difficulty: Medium
Season: All seasons
Greek: Sarikopitakia
This is a traditional recipe from the Greeks of Constantinopolis. The combination of sweet honey and salted cheese is unique.
Traditional meat pie from Cephallonia
Serves/Yields: for a size 34 pan
Difficulty: Medium
Season: All seasons
Greek: Paradosiaki kreatopita apo ti Kefalonia
Source: By Vicky from Karavomylos
Peinirli
Serves/Yields: 4
Season: Spring/Summer/Autumn/Winter
Greek: Peinirli
For the dough For the filling
Pie from Ceasaria
Season: Autumn/Winter
Greek: Pita Kesarias
This pie is also called “Pastourmadopita”. The scent of pastourma is strange and not admired by everybody. Some people say that the best pastourma is made from camel’s meat but this is not true. The best pastourma is from the beef’s saddle and is made in Ceasaria. Pastourma is also made in Instabul. It can be found in large super market stores. This is a traditional recipe from the Greeks of Constantinopolis.
Cheese and onions pie
Season: Spring/Summer/Autumn/Winter
Greek: Kalasouna
Kalasouna is the traditional cheese pie of Folegandros island.
You can also use frozen filo, purchased from the super market. The taste of home made filo is much better.
Cretan Boureki
Serves/Yields: 8 persons
Difficulty: Medium
Season: Autumn
Greek: Kritiko boureki
To prepare the filo sheets you can follow the recipe we provide for traditional home made filo. If you follow this recipe you might yield dough for more than 2 filo sheets. If you do not adjust the portions to you needs and yield more dough just preserve the remaining dough in deep freeze for future use. Boureki can be either closed on top with filo or open like in the recipe.
Zucchini pie with home made filo
Serves/Yields: 1 baking pan
Difficulty: High
Season: Summer
Greek: Paradosiaki kolokythopita
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