Search results
Results from the WOW.Com Content Network
Tiropita with garnish. Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. [1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called kasseropita ...
Bougatsa (Greek is a Greek variation of a borek which consists of either semolina custard, cheese, or minced meat filling between layers of phyllo, and is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern ...
Greek meat pies are called kreatopita and contain ground beef, onions and feta cheese. The filling for kreatopita is wrapped in phyllo dough. Indian meat pies are called samosa and usually contain peas, spiced potatoes, coriander, lentils, or ground beef or chicken and are often served with chutney.
Use fragrant herbs, tangy feta, and crisp phyllo to make an assortment of starters that taste like Greece. Whether you're planning an all-out Greek feast or just looking for fresh and tasty pre ...
A phyllo pastry pie with a spinach and cheese filling. Syglino (σύγκλινο) Pork coldcut made in Mani. Tiropita (τυρόπιτα) Tiropita or tyropita is a Greek layered pastry pie with a feta cheese filling. Tomatokeftedes (τοματοκεφτέδες) Tomato fritters. Saganaki (σαγανάκι) Fried cheese.
Kolokithopita (Pumpkin pie), [182] [183] pumpkin and feta pie filling which is placed between two layers of phyllo pastry. Tiropita (Cheese pie), [184] [185] pie with Greek feta cheese, also well-known is Tiropitakia [186] which are mini cheese pies made with phyllo triangles stuffed with Greek feta cheese, and Tiropitakia Kourou [187] which ...
Phyllo; filling of semolina custard or feta cheese or other. Media: Bougatsa. Bougatsa (Greek: μπουγάτσα [buˈɣatsa]) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. [1][2][3] Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has ...
Type. Dough. Place of origin. Ancient Greece. Main ingredients. Flour, Water, Oil. Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.