Top 8 Greek Savory Pies

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

Perek or fillota is a traditional savory pastry or small savory pie originating from Greece. The thin dough is usually made with a combination of flour, water, and salt. Once kneaded, the dough is shaped into balls that are left to rest and then rolled into thin and flat rounds. The dough is baked in a pan or an oven until crisp, and it's then brushed with butter and filled with scallions and cheese, usually feta. Additional ingredients often include beaten eggs, herbs, and wild greens. The filling is sandwiched between two layers of crispy dough, and perek or fillota is then fried in a pan until golden brown on both sides. Once done, the pastry is cut into wedges and served as a snack or an appetizer, ideally with a fresh salad on the side.Expand

Malathropita is a traditional savory pie from the Greek island of Chios, made with wild fennel called malathro in Greek. Fresh fennel leaves are combined with a batter of flour, water, olive oil, and salt, and the resulting pie is then fried until crispy and nicely colored. Other common ingredients used in the batter include chopped onions, various types of greens and herbs, garlic, eggs, and vinegar. This pie is also commonly prepared in other parts of Greece, but what makes the Chian version different from other versions of the pie is the addition of fish roe. With a pleasant, aniseed-like aroma, the fennel pies are typically enjoyed while still warm either for breakfast or lunch, although they also make for an excellent meze dish, accompanied by a glass of Chian mastic-flavored ouzo on the side.Expand