"wrapped in Filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakotyropita (spinach and cheese pie), chortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie) ""etc."" The Greeks do with filo what the Italians do with pizza; They have countless variations of pitas (savory pies). Even the word pita was originally spelled πίττα (pitta), which shows a similarity to pizza. The areas with the largest tradition of making Greek pitas are the North-Western (Hepirus) and Central Greece (also called Roumeli). Also, a big part of the Greek Cuisine are seeds and nuts. Seeds"
"Filo Filo or phyllo ( ""leaf"") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The current practice of stretching raw dough into paper-thin sheets likely originated in the kitchens of the Topkapı Palace during the time of the Ottoman Empire, based on Central Asian and Romano-Byzantine techniques. Baklava is probably the earliest dish using filo, and is documented as early as the 13th century. Filo dough is"
"Palmier A palmier (French for ""palm tree""), pig's ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called ""palm leaves"", ""cœur de France"", ""French hearts"", ""shoe-soles"", or ""glasses"". Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they"
"been ""an early form of filo"" since the ""Kitab Diwan Lughat al-Turk"", a dictionary of Turkic dialects by Mahmud Kashgari recorded plated/folded bread as one meaning of the word ""yuvgha"". Filo is known by a variety of names in ethnic and regional cuisines. Among them are: Filo Filo or phyllo ( ""leaf"") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The current practice of stretching raw dough"
"topped with sesame and nigella seeds, some recipes also include nigella seeds in the dough. Daktyla Daktyla is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey. It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' (Δάχτυλα, ""Daktyla"" in Greek means ""fingers""), which is made by making deep slashes in a loaf before baking, or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix"
"surface, as in the North African ""malsouka"" or by cooking very thin batters, as in the South Indian ""pootharekulu"". Though ""filo""'s roots are in Ottoman cuisine, the English term comes from the Greek name, which means ""leaf"". A popular Albanian dish called flia, or fli, may have been an early form of filo. In Albanian, fije/fli translates as both ""sheet"" and ""leaf"" (pl. flete/gjethe). The Turkish name ""yufka"" means both the thin dough used for baklava and börek, and a kind of flatbread, also called sac ekmeği, cooked on a sac, a domed metal plate. The bread form may have"
"Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open from early morning until noon."
"derived from σταῖς (""stais""), ""flour of spelt"". Athenaeus mentions, in his Deipnosophistae, ""staititas"" topped with honey, sesame, and cheese. The Middle English word ""pancake"" appears in English in the 15th century. The Ancient Romans called their fried concoctions ""alia dulcia"", Latin for ""other sweets"". These were much different from what are known as pancakes today. Pancakes in the Horn of Africa (Djibouti, Eritrea, Ethiopia and Somalia) are known as ""injera"" (sometimes transliterated as ""enjera"", ""budenaa"" (Oromo), or ""canjeero"" (Somali)). ""Injera"" is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally, it is made out of teff flour and is"
"Pita Pita ( or ), sometimes spelled pitta (mainly UK), is a yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα ""bread, cake, pie, pitta"" (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα ""pitch/resin"" (for the gloss), or Ancient Greek πικτή (""pikte""), ""fermented pastry"", which may have passed to Latin as ""picta"" cf. pizza. It was received into Levantine Arabic (as"
"""a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose."" Perry compares it to a ""ship's biscuit"". It is also mentioned in Cato the Elder's recipe for placenta cake, layered with cheese. Athenaeus's ""Deipnosophistae"" mentions a kind of cake called καπυρίδια, ""known as τράκτα"", which uses a bread dough, but is baked differently. Some writers connect it to modern Italian lasagne, of which it is the etymon, but most authors deny that it was pasta. There is a modern Greek leavened flatbread called ""lagana"", but it is not clear when the name"
"Puss by Marten Toonder is named after the . In Greece, the pastry is called , which is the transcription of the word using Greek letters. The filling between the layers is cream whereas Chantilly cream is used at the top of the pastry. It also has some resemblance to the traditional Greek dish of (literally ""milk ""), though with this dish, the custard is baked with the pastry, rather than added afterwards. In the Spanish , the puff pastry is thin and crunchy. They are often far deeper than solely of three layers of the pastry, and reach up"
"Paximathia Paximathia (), also spelt paximadhia and paximadia, is a hard bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed in Greek specialty stores in many areas of the United States. The name ""paximathia"" comes from the Greek term ""paximadion"" (Greek: παξιμάδιον), which is derived from Paxamus, a 1st-century"
"Daktyla Daktyla is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey. It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' (Δάχτυλα, ""Daktyla"" in Greek means ""fingers""), which is made by making deep slashes in a loaf before baking, or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is"
"leaves. The term ""Frapelia"" is actually a combination of two words: 'frappé' and 'elia.' Frappé is French for 'to hit' or 'hit' and when applied to food means to beat it or to whip it such that air is mixed in with whatever is being prepared (eggs for an omelette, cream, etc...). 'Elia' means olive tree. In Greece, a ""frappé"" (φραπέ) is instant coffee mixed with the desired amount of sugar (or none) and then beaten/whipped by hand or by small hand mixer; this substantially improves the taste of the coffee and reduces negative intestinal effects somewhat. Milk is then"
"episode of filmed in Greece. Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open"
"large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. The Arabic word ""kunāfah"" () comes from the Coptic Egyptian word ""kenephiten"", a bread or cake. Early attestations are found in Egyptian stories in ""Alf laylaẗ wa-laylaẗ"", the ""One Thousand and One Nights"". Another view is that it comes from a Semitic root with a meaning of ""side"" or ""wing"", from the Arabic ""kanafa"", to flank or enclose. According to etymologist Sevan Nişanyan, the Turkish word ""tel kadayıfı"" (string-pancake or string-crêpe), referring to the vermicelli-like pastry used in kanafeh and other"
"Moustalevria Mustalevria () is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. Moustalevria originated in ancient Greece where it was known under the name ""oinouta"" (). During the Byzantine era it was called ""mustopita"" () or ""pastellos"" (). Nowadays except from its standard name, moustalevria has alternative names that differ from place to place. E.g., it is also known as kefteria in Crete, kourkouta in Samos, palouzes in Cyprus and mustopita in other regions. In order to produce mustalevria grape must (the juice from pressed grapes before fermentation and is often"
"Pullman loaf The pullman loaf, sometimes called the ""sandwich loaf"" or ""pan bread"", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is ""pain de mie"", or, less commonly, ""pain anglais"". In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slice of such breads is frequently square, with four straight crusts. The name ""Pullman"" was derived from its use in the compact kitchens of the Pullman railway cars. Although the Pullman Company is credited with inventing the lidded baking"
"Artos An artos (, ""leavened loaf"", ""bread"") is a loaf of leavened bread that is blessed during services in the Eastern Orthodox and Byzantine rite catholic churches. A large Artos is baked with a seal depicting the resurrection for use at Pascha (Easter). Smaller loaves are blessed during great vespers in a ritual called Artoklasia and in other occasions like feast days, weddings, memorial services etc. Artos in Ancient Greek meant ""cake"", ""loaf of wheat-bread"", collectively ""bread"", but in Modern Greek it is now more commonly used in the context of communion bread used in church, having been replaced in"
"– Merbein, in northwest Victoria Mille-feuille The (, ""thousand-leaf""), vanilla slice or custard slice, similar to but slightly different than the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements made by . Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively, the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed."
"Aleuromancy Aleuromancy is the use of flour for divination. The word comes from the Greek ""aleuron"", meaning flour, and ""manteia"", meaning divination. Divination with flour is attested in cuneiform tablets from the 2nd millennium BCE. Flour was poured out in small heaps and the interpretation was based on the observation of their shapes and orientation. In its original form, slips of paper containing philosophical writings would be baked inside of cakes or cookies, which would then be distributed to those wishing their fortunes to be told. Similarly, the Greeks would bake slips of paper with sentences on them inside of"
"Kouign-amann Kouign-amann (; ""kouignoù-amann"") is a Breton cake, described in the New York Times as ""the fattiest pastry in all of Europe."" The name comes from the Breton language words for “butter” and “cake.” It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant. Kouign-amann"
"from ""papyrus"", Ancient Greek for the ""Cyperus papyrus"" plant. Papyrus is a thick, paper-like material produced from the pith of the ""Cyperus papyrus"" plant which was used in ancient Egypt and other Mediterranean societies for writing long before paper was used in China. Papyrus is prepared by cutting off thin ribbon-like strips of the interior of the ""Cyperus papyrus"", and then laying out the strips side-by-side to make a sheet. A second layer is then placed on top, with the strips running at right angle to the first. The two layers are the pounded together into a sheet. The result"
"and newly baked. Klenät ""Klenät,"" ""klena,"" ""klejne,"" ""kleina,"" ""kleyna,"" and ""fattigmann"" are all names for a fried pastry common in the Nordic countries. It is also found in nearby countries (such as Lithuania, under the name ""Žagarėliai""). The name is related to ""klen"", the Swedish term for ""slender"", but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one end pulled through the slit to form a ""knot"". The kleina is then deep-fried in oil"
"like for farro in Italy, ""petit"", ""moyen"", and ""grand épeautre"" is grown). The Italian word ""farro"" derives from the presumed Latin word ""farrum"", from Standard Latin ""far, farris n"". : a kind of wheat (as in farina (food)). ""Far"", in turn, derives from the Indo-European root ""*bʰar-es-"" : (spelt), which also gave rise to the English word barley, Albanian ""bar"" : grass, Old Church Slavonic брашьно (""brašĭno"") : flour, and Greek Φήρον (""phḗron""): plant deity. The three species are sometimes known as ""farro piccolo"", ""farro medio,"" and ""farro grande,"" which are einkorn, emmer, and spelt, respectively. While these names reflect"
"Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with"
"may replace the feta. It can also be made with puff pastry. Spanakopita Spanakopita (; , from , ""spanáki"", spinach, and πίτα, ""píta"", pie) or spinach pie is a Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water"
"within Europe. Prekmurska gibanica Prekmurska gibanica (Prekmurje layer pastry) is a type of Slovenian ""gibanica"" or layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region. The name ""gibanica"" comes from the dialect expression ""güba"" and in this case refers to a fold. For centuries, ""prekmurska gibanica"" was served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is not clear. Early sources suggest that it evolved"
"poet Antiphanes (fl. 3rd century BC). A number of scholars suggest that the Roman dessert's Eastern Roman (Byzantine) descendants, ""plakountas tetyromenous"" (""cheesy placenta"") and ""koptoplakous"" (Byzantine Greek: κοπτοπλακοῦς), are the ancestors of modern tiropita (börek or banitsa) and baklava respectively. The name ""placenta"" () is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. Another variant of the Roman dish survived into the modern era as the Romanian plăcintă cake. Through its Greek name ""plakountos,"" it was adopted into Armenian"
"Zefir (food) Zefir (, may also be spelled ""zephyr"" or ""zephir"") is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. Outside of Russia, it is also widely known in countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency. Zefir is somewhat similar in its consistency to marshmallows, Schokokuss or krembo. It is derived from the traditional Russian pastila but with"
"was first applied to a leavened bread. Tracta (dough) Tracta, tractum (), also called laganon, laganum, or lagana () was a kind of drawn out or rolled-out pastry dough in Roman and Greek cuisines. What exactly it was is unclear: ""Latin ""tracta""... appears to be a kind of pastry. It is hard to be sure, because its making is never described fully""; and it may have meant different things at different periods. ""Laganon/laganum"" was at different periods an unleavened bread, a pancake, or later, perhaps a sort of pasta. ""Tracta"" is mentioned in the ""Apicius"" as a thickener for liquids."
"Koulourakia Koulourakia (, ; singular: κουλουράκι) are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. In fact, the word is the diminutive form for a ring-shaped loaf or lifebelt. The pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style."
"Klenät ""Klenät,"" ""klena,"" ""klejne,"" ""kleina,"" ""kleyna,"" and ""fattigmann"" are all names for a fried pastry common in the Nordic countries. It is also found in nearby countries (such as Lithuania, under the name ""Žagarėliai""). The name is related to ""klen"", the Swedish term for ""slender"", but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one end pulled through the slit to form a ""knot"". The kleina is then deep-fried in oil or another kind"