Epirus Recipes
Chicken Phyllo Pie with Two Greek Cheeses and Herbs is a delightful Greek recipe that can double as a main course and meze or snack. It’s an easy dish to make for company, a great brunch idea, and something that can make good use of leftover chicken! The two Greek cheeses in the recipe are […]
This Greek recipe for Pleated Phyllo Pie with Feta, sometimes called Crinkle Pie across social media (!), is a very easy way to make a delectable Greek cheese pie, or tyropita. There are dozens of Greek recipes for cheese pies made with feta all over Greece, and many of them are from Epirus in Northwestern […]
When we witnessed this Feta Cheese Pie Baked in Embers, we were transfixed! This ancient way of baking over hot coals using a copper or steel dome as a makeshift portable oven is something that the shepherds of Epirus have been doing for hundreds of years, if not longer. The dome is called a gastro, […]
Alevropita, literally "flour" pie, is one of many Greek recipes for batter-and-cheese pies that are traditional in the Greek kitchen. They are sometimes called lazy pies because they are basically easy and don't need much skill to make! They are very common Greek recipes in northern Greece.
Ioannina-style baklava is unique. It is basically baklava filled with a combination of nuts and torn up kataifi pastry (the strands that look like angel hair or shredded wheat). It’s a classic of Ioannina, the capital of Epirus, and one of the best-known desserts in Greece. This recipe has been reworked slightly from the original […]
This feta cheese skillet pie, aka tiganopita, is a classic recipe from the cuisine of Epirusand something I prepared with great pleasure on My Greek Table, Season 4. It is almost like a pancake. It is easy to prepare and makes a great snack, breakfast food, light lunch with a good Greek salad, and a […]
Slow, clay-baked lamb, long a tradition in the cuisine of Epirus, is one of the best ways to ensure a delicious, succulent end result and a lamb dish that will bring you back for more. The presentation, with the dish secured closed with a rope of dough you’ve got to crack open before serving, is […]
Omelet and sausage dishes abound all over Greece. Here, the omelet calls for one of Epirus’s flagship cheeses, metsovone, which adds a delicious, smoky depth to this otherwise simple dish. Serve this as an appetizer or easy main course, coupled with a healthy plate of horta—cooked wild greens. Try serving it for brunch with a […]
In the cooking of northern Greece, baked rice dishes appear in several places and make for a regional specialty, since in few other places around the country are rice dishes prepared in the oven. This dish, called rithanathema in Greek, possibly traces its etymology to the Greek word for bird, ornitha, and that for food, […]
In the northern parts of Greece, all sorts of meats, from chicken to savory meatballs to lamb and goat, are cooked in sauces based on the local, delicious, thick, strained sheep’s milk yogurt. This dish comes from the traditional cooking of the Vlachs, a once itinerant shepherd tribe, and is sometimes called vlachiko. I have […]