Chef Dimitra
Kreatopita Ipirotiki (Κρεατόπιτα Ηπείρου)
Epirus gives this meat pie its surname: hand-cut beef, onion, trahana, and sturdy village phyllo baked in a tapsi until the top is crisp and the filling stays rich.
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Chef Dimitra
Macedonian Spanakopita (Σπανακόπιτα Μακεδονίας)
Macedonian spanakopita is a full-tray spinach and feta pita with leeks, dill, and oil-brushed phyllo. Salt the greens and wring them dry, and the bottom stays crisp.
Chef Dimitra
Kalitsounia Kritis (Καλιτσούνια Κρήτης)
Crete's little Easter cheese pies are pinched open around sweet fresh myzithra, mint, and cinnamon, with a tender olive-oil dough that stays soft after baking.
Chef Dimitra
Marathopita Kritis (Μαραθόπιτα Κρήτης)
Crete's marathopita is a thin pan-fried pie filled with wild fennel, spring onion, and olive oil, made for Lent and for any day the fields are green.
Chef Dimitra
Constantinopolitan Su Boregi / Nerompoureko (Σου Μπουρέκι)
Constantinople's water pie is boiled before it is baked, with soft handmade sheets, salty cheese, and a burnished top that gives way to a silky middle.
Chef Dimitra
Skopelitiki Tiropita (Σκοπελίτικη Τυρόπιτα)
Skopelos names this tiropita by its spiral: thin handmade phyllo wrapped around salty feta, coiled tight, and fried slowly in olive oil until the ridges crisp and the center cooks through.
Chef Dimitra
Kremmydopita Mykonou (Mykonian Onion Pie)
Mykonos gives its onion pie sharp tyrovolia, green spring onions, and dill. Cook the onions down first, and the filling turns sweet, soft, and unmistakably Cycladic.
Chef Dimitra
Hortopita Ipeirotiki (Χορτόπιτα Ηπειρώτικη)
Epirotic hortopita is a mountain greens pie: handrolled phyllo, a sharp mix of horta, leeks, dill, mint and olive oil, baked until the edges crack and the bottom stays crisp.
Chef Dimitra
Agrafa Batzina (Μπατζίνα), Courgette and Feta Pie
Agrafa's batzina is the no-phyllo pie of Karditsa: grated courgette, feta, eggs, milk, and flour poured thin into a hot oiled tapsi.
Chef Dimitra
Serres Bougatsa me Kima (Μπουγάτσα με Κιμά)
Serres gives bougatsa its sharp savory edge: thin phyllo folded around cooked minced meat, baked crisp, then cut into rough squares while still glossy with butter.
Chef Dimitra
Alevropita Zagoriou (Αλευρόπιτα Ζαγορίου)
Zagori's flour pie skips phyllo completely: a loose egg-and-flour batter, crumbled feta, and a hot buttered tapsi that makes the edges crisp.
Chef Dimitra
Metsovo Kotopita (Κοτόπιτα Μετσόβου)
Metsovo's kotopita is a mountain chicken pie: pulled meat, rice, onion, a little cinnamon, and phyllo that stays crisp because the filling is cooked dry first.
Chef Dimitra
Thessalian Kolokithopita (Κολοκυθόπιτα Θεσσαλίας)
Thessalian kolokithopita is summer courgette pie with feta, mint, and crisp phyllo. Drain the squash hard, and the whole pan behaves.
Chef Dimitra
Manitaropita Grevenon (Μανιταρόπιτα Γρεβενών)
Grevena's mushroom country belongs in this pie: browned wild manitaria, sweet leeks, creamy Anevato, and country phyllo that stays crisp because the filling goes in dry.
Chef Dimitra
Thessalian Plastos (Πλαστός)
Thessaly's plastos is the field-hand's greens pie: wild greens and feta on a rough bobota crust, folded at the edges and baked sturdy.
Chef Dimitra
Macedonian Prasopita (Πρασόπιτα Μακεδονίας)
Macedonian prasopita is winter leek pie at its plain best: sweet collapsed leeks, salty feta, dill, and crisp phyllo baked in a generous tapsi.
Chef Dimitra
Tiropita Ipeirou (Τυρόπιτα Ηπείρου)
Epirus gives tiropita its surname: feta beaten with egg until creamy, tucked between buttered phyllo sheets, baked in a tapsi until the top is crisp and golden.
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