Aah Greece, where to start....i remember arriving from the UK and stepping off the plane onto this very fertile picturesque island and instantly feeling the warmth.  I was thinking to myself "this is going to a good place to hang out for a while" and it was.  Beautiful people. beautiful food and beautiful lifestyle - my sort of place.  I was quite overwhelmed with the sheer beauty, history and passion of this country it starts to get into your bones and even now that my husband and i have been away from Greece for many years certain smells, sounds and of course food bring us right back. 
This is just one of the many dishes we ate with great pleasure.  Pies of this description are readily available throughout, fillings can vary from spinach, feta, nettles, wild greens and local cheeses.  They are usually served at room temperature and eaten pretty much as soon as you have it in your hand. Great street food!


I have so many memories of my time in Greece and in particular was the many food stores selling these cheesy pies encased in wonderfully oily pastry. This is one of many that I make time and time again.

Makes 6 large pies

175g plain flour
175g wholemeal flour
5 Tbsp olive oil, plus extra for brushing
Lukewarm water
350g ricotta cheese
Grated parmesan, aged cheddar or cheese of your liking, for sprinkling
Pinch Greek oregano
Pinch sea salt flakes

In a large bowl add the flours, pinch of salt and oil, mix with your hands whilst pouring in a little warm water at a time. You are wanting the dough to be soft and pliable! Knead the dough until it loses it stickness about 3-5 minutes.

Divide the dough into 12 even sized balls, cover with a damp cloth and let rest for 30 minutes. Roll out the dough into thin rounds about the size of your fry pan, continue until all are done.

Spread a thin layer of ricotta cheese over the base of 6 rounds, sprinkle with a pinch of oregano and light sprinkle of salt, leaving a narrow margin around the edges. Moisten the edges with a little water or egg and place another round on top, and press down to seal. Dust with a little flour.

Heat up a heavy frypan brushed with oil to medium-low heat. Add one pie at a time and cook for 5-7 minutes on each side, or until lightly browned. Drain on paper towel and sprinkle with grated cheese.

Cook the remaining pies, brushing the pan with oil each time.