… made with alfa new puff pastry filo

“Chaniotiko boureki”

Traditional Chaniotiki pumpkin pie. People used to eat it mostly on

celebrations during spring and summer. It is made everywhere in Crete

in different variations. The secret to its unique taste is the different kinds

of cheeses originating in Crete.

… made with alfa new puff pastry filo

Pepper pie from Florina

For people who come from Florina, red peppers form part of their daily diet.

This is why they have come up with so many and different dishes based on

the red pepper – be it fresh or dried. The pepper, which originated in

South America, came to Europe by Christopher Columbus and ended up

growing in Florina’s fertile land. The recipe is almost as old as the arrival

of the vegetable itself in Florina. It is very popular with the locals and,

nowadays, most Greeks. It’s that delicious. An ideal summer pie.

…made with the new alfa “politiko”-filo pastry

“Chiotiki” mandarin pie

This is a traditional recipe from Greek island of Chios using the unique

variety of the aromatic Chios mandarin classified by the European Union

as PGI (Protected Geographical Indication). The pie was usually made

during festivities but nowadays it is made ​​throughout the year and

throughout Greece in several variations (lemon pie, orange pie). The

mandarin pie captures the entire philosophy of Greek cuisine – the

simplicity of the materials and the unique synthesis of aromas and flavors.

All these have resulted in a sweet pie that exudes the scent of Greece.

…made with the new alfa “politiko”-filo pastry

Balkava with pistachio nuts

You can find baklava everywhere in Greece. Ιn Central Greece it is made

with almonds, in Pilio it is made with walnuts and in Northern Greece

with pistachio nuts. Its roots can be traced back to Ancient Greece

where people used to make the so-called “gastrin”, a sweet similar to the

baklava we make today. Baklava symbolized wealth and good luck and

this is the reason why people always make it on New Year’s Eve and on

wedding celebrations.

…made with the new alfa “kihi”-filo pastry

“Cycladitiki” vegetable pie with fennel & mint

In most of the Cyclades Islands, you’ll come across various types of

vegetable pies depending on the season: mangel pie or “sefoukloti” pie,

fennel pie, onion pie, nettle pie, chard pie. Housewives used to make

vegetable pies during the fasting season, a time when nature generously

offered all kinds of greens and spices while later on during Easter,

feta cheese was added into them. This was important since the entire

family had to be fed by barren land. In many ways, it was the very need of

survival itself in the poorest parts of our country that created both

the backbone and the basis of contemporary Greek cuisine.

…made with the new alfa “kihi”-filo pastry

“Roumeliotiki” cheese pie with eggs (egg pie)

The “roumeliotiki” cheese pie or egg pie is on the weekly menu of most

people that come from “Roumeli”. In the past, the “roumeliotiki” pie was

made with eggs (8), hence the name egg pie. It is the main dish for most

celebrations and the secret to its great taste is to make it thin with crusty

pastry layers. It is simply perfect!

…made with the new alfa “kihi”-filo pastry

“Kozanitiki gizleme pie” (minced meat pie with leek)

In essence, this is a delicious minced meet pie with leek which is rich

in taste and which people used to eat during the festivities. Nowadays,

it has become almost a daily habit and is enjoyed in many parts of Greece

because of its truly unique taste. According to history, “giuzleme” or

“gizleme” was brought over to Greece by the refugees from Asia Minor

and Istanbul. However, we also observe older “gizleme” recipes in the

North-East Aegean islands and Macedonia. It turns out that everything

in this country is a sweet and tasty combination!