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.
Delicious packets of crisp phyllo pastry wrapped around a savory cheese filling. Enjoy these Greek Phyllo Cheese Triangles at your next gathering.
A delicious phyllo pie made with spinach and feta cheese, Spanakopita is a classic Greek favorite that will work as an appetizer, side dish or even a light lunch or dinner.
The words “pita” (plural “pites”) and their diminutives (“pitaki,” “pitakia”) are widely used in the names of Greek foods and should not be confused with “pita bread” which is entirely different. Learn about this Greek cooking basic.
Spanakopita Bites are mini phyllo pastry shells filled with a delicious spinach and feta cheese filling. They are easy to prepare and can be a quick and easy alternative to rolling and wrapping individual phyllo triangles.
Phyllo dough is easy to make, and the difference when using it to make pitas and pastries is remarkable in taste and in ease of handling.
Sfakia is an area in southwestern Crete which is famous for its traditions and culture. This local recipe for small fried cheese pies calls for ouzo and myzithra cheese.
Croissants with a feta cheese filling are very easy to make with packaged croissant dough, and simply easy with homemade dough. They are delicious for breakfast, brunch, and on a buffet or cocktail table.
Turnovers (“skaltsounes”) are Greek favorites and can be sweet or savory. This sweet version is a simple recipe calling for flour, sugar, eggs, olive oil (no butter), baking powder, coconut, and honey.
The Greek island of Aigina is famous for its pistachio nuts and this simple recipe showcases them beautifully.
Hortopitakia are small savory turnovers made with aromatic herbs and greens, including spinach. They are easy to make with homemade or commercial phyllo, and can be made ahead of time and frozen until ready to cook.
This recipe for small cheese pies (pitakia) drizzled with honey calls for fresh, soft myzithra, a favorite dessert cheese. Can’t find myzithra cheese? Try ricotta cheese. Follow step-by-step instructions with photos to make this delicious dessert or snack.
These cheese pies contain no sugar, either in the filling or the dough (homemade phyllo or a heavier weight commercial phyllo) and are a good choice for diabetics (without the optional dusting of confectioner’s sugar).
Entertaining Guide Donna Pilato suggests this spinach and feta cheese pie as a first course or side dish, and it is also great as a snack.