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25 Greek Pie Recipes
Spanakopita, tiropita, kreatopita and the rest of the pita family, with real guidance on handling phyllo.
The pita family: spanakopita, tiropita, meat pie and the rest, with the breads that sit beside them.
A Greek pie is a filling wrapped in phyllo. Cheese, spinach and cheese, leek, chicken, minced meat, wild greens, courgette, aubergine with feta. Naxos has a cheese and onion pie. Kefalonia has a spiced meat pie. Epirus rolls its phyllo by hand, and Zagori uses a batter.
Several of the breads here are tied to a day: tsoureki and the Corfu sweet bread for Easter, Christmas bread, the Lenten tahini bread from Cyprus. If phyllo worries you, start with tiropita. There is no vegetable to wring dry.
Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.
1. Spanakopita
Σπανακόπιτα · spah-nah-KOH-pee-tah
Pies are the centre of Greek home baking, and this is the one that left the country. Greens and cheese in quantity, almost nothing else, inside pastry thin enough to read through. Every sheet has to be brushed with fat. Dry phyllo fuses into one papery slab, and the separate leaves are the point.
Yiayia’s tip: Squeeze harder than you think necessary. If any liquid at all comes out when you press the filling in the bowl, go back and squeeze again. This one step decides the pie.
Make Spanakopita2. Tiropita
Τυρόπιτα · tee-ROH-pee-tah
The pie Greeks eat most, usually standing up, before ten in the morning, from a bakery window. With no spinach to hide behind, the cheese has to be right. Feta alone bakes dense, rubbery and too salty, so a soft mild cheese goes in with it: anthotyro, mizithra or ricotta, two parts feta to one.
Yiayia’s tip: Soak the feta if it is very salty. Twenty minutes in fresh water or milk before crumbling takes the edge off without losing the character of the cheese.
Make Tiropita3. Cypriot Easter Cheese Pastries
Flaounes · Φλαούνες · flah-OO-nes
Easter baking in Cyprus, done once a year and in huge batches, because every relative expects a share. A yeasted dough scented with mahlepi and mastic is folded around grated hard cheeses, egg, dried mint and often raisins, then topped with sesame. It is a project that fills most of a day.
Yiayia’s tip: Make the filling a day ahead. It firms up overnight in the fridge, which makes shaping far easier and lets the mint and cheese flavours settle together.
Make Cypriot Easter Cheese Pastries4. Cypriot Lenten Tahini Spiral Bread
Tahinopita · Ταχινόπιτα · tah-hee-NOH-pee-tah
Baked for Lent, when butter, milk and eggs are not allowed, and it does not taste like going without. The dough is only flour, oil, sugar and yeast. It is spread with tahini, sugar and cinnamon, rolled, then wound into a coil, much as a cinnamon roll is built. It keeps well.
Yiayia’s tip: Stir the tahini well first. It separates in the jar, with the oil rising to the top. Mix it back together before measuring, or the filling will be uneven.
Make Cypriot Lenten Tahini Spiral Bread5. Tsoureki
Τσουρέκι · tsoo-REH-kee
The Easter bread: three braided strands under egg wash, often with a red-dyed egg set into it. Torn open, it pulls into long feathery threads where a brioche would be dense. Two aromatics set it apart from any plain enriched dough: mastic, a tree resin from Chios, and mahlepi, the ground kernels of cherry pits.
Yiayia’s tip: Do not skimp on the kneading time. Ten to fifteen minutes of proper kneading is what develops the gluten structure behind tsoureki's characteristic pull-apart, stringy crumb.
Make Tsoureki6. Hand-Rolled Courgette Pie
Kolokithopita Epirou · Κολοκυθόπιτα Ηπείρου · koh-loh-kee-THOH-pee-tah ee-PEE-roo
No region of Greece matches Epirus for pies, and this courgette, feta and herb one is among the most common. The hand-rolled phyllo is thicker and more rustic than supermarket sheets, in fewer and larger pieces, and bakes into a heartier pie. Rolling it takes practice. Extra layers of shop-bought phyllo are a fair substitute.
Yiayia’s tip: Drain the courgette properly. This filling carries more water than a spinach pie. Salting and squeezing thoroughly is what keeps the finished pie from turning soggy.
Make Hand-Rolled Courgette Pie7. Epirus Cornbread with Greens
Batzina · Μπατζίνα · bah-DZEE-nah
The plain, frugal end of Epirus baking, a long way from the region's hand-rolled pies. Cornmeal, water and olive oil, no yeast, baked into a loaf that mountain villages made as everyday bread. Some fold in wild greens or spring onion. Dense is correct: it sits closer to baked polenta than to a risen loaf.
Yiayia’s tip: Oil the tin generously. Cornbread batter is prone to sticking. A thorough coating of oil helps it release cleanly once baked.
Make Epirus Cornbread with Greens8. Pontic Boat-Shaped Cheese Bread
Peinirli · Πεϊνιρλί · peh-nir-LEE
An open boat of leavened bread, brought to Thessaloniki and other northern cities by Pontic Greek refugees after 1922. The top stays open so the cheese bubbles and colours in the oven's heat. Cheese alone is the classic filling, though ham, sausage or an egg are common. It wants the hottest oven setting there is.
Yiayia’s tip: Pinch the ends firmly. A loose seal at the points lets the melted filling leak out during baking. Press and pinch properly to close them.
Make Pontic Boat-Shaped Cheese Bread9. Naxos Cheese and Onion Pie
Kalathouna Naxou · Καλαθούνα Νάξου · kah-lah-THOO-nah NAHK-soo
An open pie from Naxos, biggest of the Cyclades and, unusually for those islands, a place of real dairy farming. An oil dough holds the island's fresh, mild soft cheese with egg and plenty of onion. Spread the filling thin or the centre stays wet. At Carnival it comes dusted with sugar and cinnamon.
Yiayia’s tip: Chop the onion very fine. It needs to soften and sweeten fully within the baking time. Large pieces stay too raw and sharp.
Make Naxos Cheese and Onion Pie10. Kefalonia Spiced Meat Pie
Kefalonitiki kreatopita · Κεφαλονίτικη κρεατόπιτα · keh-fah-loh-NEE-tee-kee kreh-ah-TOH-pee-tah
Kefalonia's meat pie has little in common with the mainland one beyond the phyllo. The filling is lamb or goat with plenty of fresh mint, cinnamon and clove, and rice that thickens the meat juices so the pie cuts into clean slices. On the island it is an Easter centrepiece, served at the table.
Yiayia’s tip: Cool the filling completely before assembling. A hot filling makes the phyllo soggy and difficult to layer properly.
Make Kefalonia Spiced Meat Pie11. Epirus Hand-Rolled Cheese Pie
Tyropita Ipirou · Τυρόπιτα Ηπείρου · tee-ROH-pee-tah ee-PEE-roo
No region of Greece is taken more seriously for its hand-made pies than Epirus. Its cheese pie reverses the usual ratio: two or three thick sheets around a deep filling of feta, egg and milk, nearer to baked custard than to crumbled cheese. Rest it fifteen minutes or it will not cut cleanly.
Yiayia’s tip: Layer several sheets thick to approximate hand-rolled phyllo. Genuine Epirus phyllo uses far fewer, thicker sheets than a standard pie. Stacking shop-bought sheets gets you closer to that structure.
Make Epirus Hand-Rolled Cheese Pie12. Leek Pie
Prasopita · Πρασόπιτα · prah-SOH-pee-tah
Spanakopita's winter cousin. Leeks are at their best in the cold months, when spinach is not, and they get the same treatment: bound with feta, egg and herbs inside layers of phyllo. It freezes well unbaked, so one can be built ahead for a winter weeknight.
Yiayia’s tip: Do not rush the leeks. A genuine fifteen to twenty minutes over low heat is what turns them soft and sweet. Undercooked leeks give the filling an unpleasant, sharp edge.
Make Leek Pie13. Meat Pie in Phyllo
Kreatopita · Κρεατόπιτα · kreh-ah-TOH-pee-tah
The everyday mainland meat pie, as distinct from the regional ones such as Kefalonia's cinnamon-spiced version. Minced beef or pork is cooked with onion and herbs, then a little rice goes in to bind it, so the pie slices without spilling. A main course, not a snack, and it reheats well the next day.
Yiayia’s tip: Cool the filling completely before assembling. A hot filling makes the phyllo soggy and difficult to layer properly.
Make Meat Pie in Phyllo14. Spinach and Cheese Pie
Spanakotyropita · Σπανακοτυρόπιτα · spah-nah-koh-tee-ROH-pee-tah
At home, this is arguably the pie Greeks eat most, more than the all-spinach one people outside Greece picture. It has more cheese than spanakopita and far more spinach than tyropita, and it is its own dish, not either one in disguise. The cheese rounds the flavour and makes the filling more forgiving.
Yiayia’s tip: Squeeze the spinach properly dry. Any leftover water makes the filling wet and the finished pastry soggy. Work in batches and squeeze hard.
Make Spinach and Cheese Pie15. Chicken Pie in Phyllo
Kotopita · Κοτόπιτα · koh-TOH-pee-tah
Shredded chicken in a light bechamel-style sauce, baked between sheets of phyllo. The sauce is what lets the pie slice cleanly instead of falling apart. Leek is the traditional partner, cooked down slowly until sweet, and gives the filling its depth. With a plain salad it is Sunday dinner.
Yiayia’s tip: Use leftover roast chicken. This is a genuinely good way to stretch a previous meal further, and it works just as well as freshly poached chicken.
Make Chicken Pie in Phyllo16. Wild Greens Pie
Hortopita · Χορτόπιτα · hor-TOH-pee-tah
Horta are the greens a household gathers from the hillside or grows in the garden: dandelion, chicory, nettle tops, chard, spinach. Crete and Epirus, both with a strong tradition of foraging, bake them into this pie. It is more bitter and more rustic than spanakopita. Without the egg and cheese it is vegan.
Yiayia’s tip: Use a genuine mix of greens. This is what gives hortopita its varied, rustic character. A single mild green alone gives something closer to plain spanakopita.
Make Wild Greens Pie17. Aubergine and Feta Pie
Melitzanopita · Μελιτζανόπιτα · meh-leed-zah-NOH-pee-tah
A pie for late summer, when there is a glut of aubergines. Roasted aubergine takes the place spinach or leek usually has, bound with plenty of feta and egg. A rough mash eats better than a smooth puree. It keeps a few days in the fridge and is arguably better on the second.
Yiayia’s tip: Roast the aubergine fully. A properly long roast, until the whole aubergine has collapsed, is what develops the smoky depth this pie relies on.
Make Aubergine and Feta Pie18. Corfu Easter Sweet Bread
Fogatsa Kerkyras · Φογάτσα Κέρκυρας · foh-GAH-tsah KER-kee-ras
Corfu's Easter bread, not the braided tsoureki of the mainland. The name comes from the Italian focaccia, a trace of the island's Venetian past, though the bread is nothing like it: a dense, cake-like round loaf scented with orange and mastic. With no braiding to learn, it is the easier of the two.
Yiayia’s tip: Do not rush the first rise. A rich, enriched dough like this needs longer than a plain bread. A genuinely doubled dough gives a far better texture than a rushed one.
Make Corfu Easter Sweet Bread19. Lagana
Λαγάνα · lah-GHAH-nah
Baked once a year, for Clean Monday, when the seven weeks of Lent begin, and hardly seen otherwise. It is an oval sesame bread with a dimpled top, always eggless, traditionally with little or no yeast. It sits on the table with taramosalata, olives and dolmades. Eat it the day it is baked.
Yiayia’s tip: Do not expect a fully risen loaf. Traditional lagana is flatter and denser than a standard bread, reflecting Clean Monday's simple, fasting character.
Make Lagana20. Christmas Bread
Christopsomo · Χριστόψωμο · hree-STOH-psoh-moh
Christ's bread: a large, round, lightly spiced loaf with a cross of dough laid over the top and often a walnut pressed into the centre. It is baked for Christmas itself. Do not confuse it with vasilopita, the cake with the coin, which belongs to New Year.
Yiayia’s tip: Do not rush the first rise. A properly enriched dough like this needs a genuine hour and a half to two hours to double fully, giving a much better texture than a rushed rise.
Make Christmas Bread21. Bobota
Μπομπότα · boh-BOH-tah
In mountain regions like Epirus, wheat was once scarcer and dearer than cornmeal, so cornbread was the everyday loaf. It is lightly sweetened with honey or petimezi, which makes it more like a dense, rustic cake than savoury American cornbread. No yeast and no proving. Let it cool before slicing or it crumbles.
Yiayia’s tip: Use fine cornmeal, not coarse polenta. A coarser grind gives a noticeably gritty texture. Fine cornmeal, sometimes labelled cornbread flour, bakes to a much better crumb.
Make Bobota22. Olive Bread
Elioti (Eliopsomo) · Ελιόψωμο · eh-lee-OH-psoh-moh
Also called eliopsomo. The black olives are pitted, roughly chopped and kneaded right into the dough, not scattered on top, so each slice has pockets of salt and brine. It is everyday bread, good enough to eat with nothing on it. When the base sounds hollow under a tap, it is baked.
Yiayia’s tip: Do not reduce the olive oil. It is what gives elioti its characteristic soft, tender crumb, distinct from a plain lean white bread dough.
Make Olive Bread23. Cypriot Pumpkin and Bulgur Pasties
Kolokotes · Κολοκωτές · koh-loh-koh-TES
A Lenten hand pie from Cyprus. Coarse bulgur, grated pumpkin and raisins go inside a plain olive oil pastry and bake until golden, with no meat, dairy or egg anywhere. The seasoning leans sweet, cinnamon and raisins set against the pumpkin, so it eats more like a spiced pasty than a vegetable pie.
Yiayia’s tip: Add the bulgur raw. It needs to go in dry so it can soak up the moisture the pumpkin releases as it sits and bakes. This is what firms the filling and stops it turning watery.
Make Cypriot Pumpkin and Bulgur Pasties24. Epirus Wild Greens Pie
Blatsaria · Μπλατσαριά · blah-tsah-RYAH
Epirus is pie country, and this is the plainest of its pies. There is no cheese and no egg, so it is a fasting pie and the greens carry it alone. Leek and spring onion supply the sweetness that dairy would have. The pastry is a simple oil and water dough, hand-rolled into two thin sheets.
Yiayia’s tip: Use far more greens than feels sensible. A kilo and a half of raw greens cooks down to very little. The commonest fault in a home-made greens pie is a filling too thin to taste of anything.
Make Epirus Wild Greens Pie25. Zagori Batter Pie with Feta
Alevropita · Αλευρόπιτα · ah-lev-ROH-pee-tah
Zagori calls these lazy pies, and that is fair. There is no pastry at all. A thin batter of salt, flour and water is poured into a hot oiled tin with feta scattered over it. The rim bakes crisp and lacy, the middle sets like custard. Eat it within twenty minutes. It does not reheat.
Yiayia’s tip: Pour, do not stir. Once the batter is in the hot oil, leave it alone. Stirring breaks the layer of oil under it and you lose the fried crisp base that defines the pie.
Make Zagori Batter Pie with Feta
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