Greek Breakfast with Spring Flavors
Everybody has a favorite Greek pita pie, or two or three, because the choice of fillings, both savory and sweet, is almost endless creating a tasty treat wrapped in layers of buttered, filo dough.
The traditional pita pie has a special place on the daily Greek table. It is sometimes savory, sometimes sweet, with sheet dough or not, almost always baked in the oven and, less frequently, fried. The word appears in Greece in the Middle Ages. Pita also refers to a type of round, unleavened flatbread (pita with slouvaki, pita with gyro).
All varieties of pita pies are made throughout Greece. Traditionally, in the countryside, seasonal vegetables, greens or mushrooms are used to make delicious, homemade pita pies, with spinach or wild mountain greens or a combination of mushrooms and onions, with or without feta cheese and eggs.
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For the filling:
1kg myzithra cheese
1kg anthotyro cheese
5 eggs
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Pie
Easy
Kopanisti cheese from the Cyclades PDO
Κopanisti, a specialty of the Cycladic islands, is a soft, strong cheese with a peppery taste.
Local Product
With the belief that Cycladic products are unique and highly sought after due to the region’s exceptional climatic conditions, and inspired by Katerina’s childhood dream
Producer
DODONI
Epirus
Mellin
Central Greece
Attiki Bee Culturing Company
Central Greece
Othris Dalakouras Dairy
Thessaly
The Aegean Welcomes Spring
Epirus in spring reveals an authentic and serene side of Greek nature, where the landscape fills with colors, aromas, and vibrant life. Metsovo and the Zagori villages are among the most distinctive destinations in the region, ideal for a getaway that combines tradition, hospitality, and gastronomy. In Metsovo, stone-built mansions and cobbled paths create a setting that feels untouched by time.
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