Greek Pitas

Spanakopitakia

spanakopitakia 2 Spanakopitakia

Now that is a fun word to say: spanakopitakia, spanakopitakia, SPANAOPITAKIA!!!These are wonderful little treats to have around the house or to make for a party, just grab and go! They are just a little more work than making a big spanakopita, but the extra step of folding each one individually makes for a nice change (and sometimes of a less mess when eating too).You will follow the same recipe as Spanakopita but instead of layering in a dish, you will roll into individual triangles. Easy Peasy.

Presvitera’s Homemade Phyllo

Today I get to share with you homemade phyllo dough by one of the best homemakers ever, my mother-in-law. She is a self taught cook beginning from the time she married, and has amazingly developed her cooking skills along with raising 5 wonderful children - of whom I married the eldest.  I have been trying to learn some of her recipes so that I can recreate them for my husband anytime he is feeling homesick for Greece. The only problem with that is ,like with all good cooks (and most Greeks), she uses a few recipes and doesn’t quite measure the same as us Americans. Here they use water glasses, coffee cups, and soup or sweet spoons – no fancy measuring cups to go by. It makes trying to copycat her recipes a bit more difficult, but with time I will continue to try.

Leek Pie with Whole Wheat Phyllo

Let me explain something before we get to this amazingly simple and delicious recipe. When Americans hear the word “pita” they think of a soft, pocket-like sandwich holder. But when Greeks hear the word “pita” they think of a phyllo encased, typically pizza sliced shaped, pie filled with spinach, cheese, and/or other greens and vegetables. I guess it could be more correctly translated as a cheese or vegetable pie made with phyllo. Either way it is a delight to have around the house and a great way to add some extra fiber and nutrition.

Kolokythopita – “Greek Pumpkin Pita”

I can’t believe it is almost November, and even almost 2012! Where has the time gone?

Now that school has begun, the days fly by and Monday to Friday seems to come and go faster than I can keep up with. Thankfully though, life is really good right now. Amidst all the turmoil this country is facing and the extreme austerity measures we are forced to adapt to, we still feel very blessed. We are still being taken care of on a daily basis: we have shelter, food, work, health, love, and an abundance of so many more daily joys!

Homemade Wheat Pitas

Homemade pitas are a much healthier alternative to bread or tortillas, and they don’t even take a professional baker to make! You might not even settle for another store bought pita again. I hope you will try this wonderful recipe the next time you want to make a sandwich, tortilla, wrap, or even a Greek gyro

pita bread stack Homemade Wheat Pitas

Homemade Wheat Pitas:
5 cups flour (500 g.) < 2 1/2 cups wheat, 2 1/2 cups bread flour 
2 1/2 tsp. dry active yeast
1/2 – 1 T. salt
1 T. EVOO 
1 cup warm water (110° F)
Sift together flours, yeast, and salt. Add oil and water and begin stirring with wooden spoon in the same direction until forming a ball. Let the dough rise in a clean bowl and warm place for 30 – 120 minutes. Turn out onto your work surface and knead for 10 minutes by hand or until you feel the dough become smooth and elastic. Roll into a long rope enough to cut into 12 equal pieces. Roll out into circles about 1/2″ thick or thinner, depending on your preferences; the thinner, the more tortilla like and the thicker the more pita like. Heat heavy skillet on medium high heat and grill on the first side for 15-20 seconds, flip and heat until bubbling, flip again and cook again until finished. Serve warm, let cool, or freeze for another day! 

Short and sweet and straight to the point… Kali Orexi!

Related posts:

Spiraled Cheese Pie

Tyropita is the Greek name for this spirally, cheese filled snack, and it is one of the most common go-to foods here in Greece. You want something for a late breakfast, tyropita; you want something for a little snack, tyropita; you want something for a light evening meal, tyropita… I think you get my point.  You just can’t come to Greece without trying one or three of these, and although I prefer spanikopita or spanikopitakia simply for the extra nutrition benefit of added spinach. 
piece tyropita Spiraled Cheese Pie

You can easily make your own tyropita for a party or just for something fun and delicious to snack on next time you are craving something savory. Whether you choose to make it spiraled, cigar shaped, or simply in a cake pan and cut into squares is up to you!

double tyropita Spiraled Cheese Pie

All you need is a package of ready phyllo sheets, a small container of real feta cheese (the block kind with liquid), and a dash of either dried mint or oregano. Some people use a variety of cheeses by mixing a feta with a harder cheese, this is also great tasting. Choose your cheeses, crumble them together, roll out you phyllo, fill, brush with olive oil and roll up and into a spiral (or long cigars). Bake until golden brown, cool, and serve to everyone around! 
tyropita bite Spiraled Cheese Pie
It really is easy to make and always a crowd pleaser around this part of the world! Try it and let me know what you think? 

Related posts:

Homemade Phyllo Dough – Spitiki zymi yia pita

Homemade dough for pies, much more rustic and superior to store bought phyllo. Although it is thicker, I really love the extra chewiness and homemade texture. Here are some rough pictures from the beginning of my blog – this recipe and photos are overdue to be updated! (Coming soon)

 Homemade Phyllo Dough   Spitiki zymi yia pita

 Homemade Phyllo Dough   Spitiki zymi yia pita

 Homemade Phyllo Dough   Spitiki zymi yia pita

 Homemade Phyllo Dough   Spitiki zymi yia pita

 Homemade Phyllo Dough   Spitiki zymi yia pita

Spanakopita me feta.

Authentic spinach pie with feta cheese. A classic Greek snack. 

You can make this simple and delicious pie over and over, and once you taste it, you will most definitely want to. It is a really great thing to have around the house when you are a little munchie or even to prepare for a picnic. Regardless of your reasons, this is a sure-to-be crowd pleaser, and something very common in everyday Greek culture. Almost on every corner, you can find somewhere to buy a spanikopita or a tiropita (cheese pie), but in my opinion it is hard to find one that has the quality of a homemade spanikopita! Even better is one with a yiayia’s touch, prepared by a grandmother with decades of experience!!!

Tyropita me praso.

This is a wonderful not-quite-quiche-like but utterly melt in your mouth good pie made with leeks and feta. 
sharp pie  Tyropita me praso.


To start off this new food blog of mine, I would like to share my first recipe I found from the Sporades islands. Well, I did not actually find it there – it hails from there to be more specific.

It is a simple, yet delicately delicious, “quiche-like” cheese pie. It is perfectly suitable for a mid-morning snack, a light lunch combo served with a salad, or an after-dinner-but-I-am-still-hungry delight. Whatever time of day, a sure to satisfy recipe follows!

Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)

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