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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 (κασερόπιτα). [2]
The most recent and most popular contemporary variant of pastitsio was invented by Nikolaos Tselementes, a French-trained Greek chef of the early 20th century.Before him, pastitsio in Greece had a filling of pasta, liver, meat, eggs, and cheese, did not include béchamel, and was wrapped in filo, similar to most Italian pasticcio recipes, which were wrapped in pastry.
A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996. Feta (φέτα) Feta is a white salty Greek cheese slice made from the milk of sheep or goats. Graviera (γραβιέρα) Graviera is one of the most popular cheeses in Crete.
The shop, located at 29 3rd St. in New City, has been serving up bacon, egg and cheese sandwiches (also known as BECs or BEnCs) and Greek staples in Rockland County since 2010.
Gurian (Guruli) khachapuri has chopped boiled eggs inside and looks like a crescent-shaped calzone. Gurians make them for Christmas and call them simply "Christmas pie." In the rest of Georgia, it is called "Gurian pie." Ossetian (Osuri) khachapuri has potato and cheese as its filling. It is commonly called khabizgini.
Arni souvlas, whole lamb on the spit baked with rotisserie (electric- or gas-powered heating rotisserie) or over flaming charcoals , specifically following the culinary tradition on Greek Orthodox Easter Sunday. [414] [415] [416] Arnaki sto fourno me patates (oven-baked lamb with potatoes), [417] [418] [419] [420]
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Lakror is an Albanian pie dish from southern Albania. The pie is sometimes called a type of byrek pastry. [32] [33] [34] Lakror is generally filled with a variety of greens or meats. [34] Another related dish is Fli, typical from the North of Albania and Kosovo. It is made up of layers of a flour and water batter, cream and butter.