In Greek: σπανακόπιτα, pronounced spah-nah-KOH-peetah This version without cheese is as popular with Greeks as the version with cheese, and is a popular Lenten dish. Although the name for this dish is often used for the spinach pie with cheese, traditionalspanakopita does not include cheese. For a taste treat, use mixed greens such as spinach, collard […]
Search Results for: GREEK CHEESE PIE
Greek 5-Cheese Pie with Mushrooms
The combination of several cheeses make this a favorite! Layers of cheese, phyllo, and fresh cap mushrooms create a fabulous snack or party dish. Cook Time: 35 minutes Total Time: 35 minutes Ingredients: 1 pound of fresh mushrooms, cleaned, chopped .4 pound (6.4 ounces) butter-flavored shortening (or margarine), melted .6 pound (9.6 ounces) of feta cheese, grated .8 pound (12.8 ounces) of […]
Greek Recipes for Cheese Pies, Spinach Pies, Meat Pies, & Croissants
Pites (pan-sized pies) and pitakia (small pies) are some of the most famous dishes in Greece. Thick and thin phyllo (filo) dough can either be used as layers of crust or wrapped around individual bites of tasty cheeses, greens, vegetables, or combinations. Greek Phyllo Cheese Triangles – Tiropites Delicious packets of crisp phyllo pastry wrapped […]
Meat Pie from Cephalonia
KEFALONITIKI KREATOPITA This recipe, from native Cephalonian Roussa Meleti, originally appeared in my first book, The Food and Wine of Greece. Makes 8 to 10 servings Ingredients: 5 tablespoons extra-virgin olive oil, plus extra for brushing 1/2 pound boneless lamb, trimmed of fat and cut into 1/2-inch pieces 1/2 pound lean boneless pork, cut into 1/2-inch pieces […]
Codfish Pie from Ithaca
BAKALIAROPITA TIS ITHAKIS Makes 8 to 10 servings Codfish pies are found throughout the Ionian Islands. The Ithacan version includes both rice and cubed potatoes, testimony to the fact that this originated as poor man’s food, a dish that needed to be as filling as possible. Cod pie is a classic Lenten dish not only in Ithaca but in Cephalonia […]
Stuffed Leg of Lamb (with Cheese & Peppers) – Arni Yemisto
In Greek: αρνί γεμιστό, pronounced ahr-NEE yeh-mee-STOH Versions of this stuffed leg of lamb are often first choice for Greek families at Easter, but this is such a beautiful dish that it’s perfect for special occasions and family meals. Stuffing the butterflied leg of lamb with layers of peppers (red and green) and cheeses is […]
Zucchini Pie without Phyllo or crust – Kolokithopita
Pies or pitas are a staple of Greek cooking because they make good use of the vegetables and ingredients of the season. A slice of pita with a salad can be lunch or dinner or even an afternoon snack. This pita does not involve Phyllo dough or any crust Phyllo at all. It is super easy […]
Metsovone – Greek Cheese
Metsovone is a smoked cheese produced in the Metsovo area in northwest Greece, hence its name. It is made from cow’s milk, or a combination of cow’s and goat’s milk. The taste is slightly sharp, not unlike Swiss cheese. During production, metsovone is suspended from the ceiling so that nothing touches the surface of the […]
Manouri – Greek Cheese
Manouri is a semi-soft fresh white cheese made from the drained whey from feta production (sheep or goat milk). It is similar to feta cheese but creamier and less salty or salt-free. It is made in Central and Western Macedonia and in Thessalia. Greek name and pronounciation: μανούρι, pronounced mah-NOOR-ree At the market: Manouri has […]
Lathotyri Mytilinis – Greek Cheese
Lathotyri is a light yellow cheese with a strong flavor. It is lightly salted. The distinguishing characteristic of lathotyri is that it is aged and stored in olive oil, thus the name: latho from the word for “oil” and tyri meaning “cheese.” It is made with sheep milk or a combination of sheep and goat milk. Greek name and […]