Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between ...

Roll out and stretch (once it is thin enough you can use your hands to gently stretch the dough) each remaining disk (3 in total) so each is large enough to cover the pie dish (30-35cm diameter).

Wet your hands and sprinkle the top of the pie with water. Bake until golden brown. Serve warm or at room temperature. Stories from Australians who served in World War II, including some who are ...

Marathopita is a Cretan pie that makes the most of seasonal greens ... “For me, pies – or pites – are a hero of Greek cuisine and belong on every Greek menu,” says Barthelmess. They are traditional, ...

On the menu today is a savoury Greek pie. The participants of the class have collected fresh vegetables and herbs at Karaiskos farm in Portaris, high above Volos and the Pagasetic Gulf ...

Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook ...

You have to have a feel for the dough. She teaches about cooking with filo – with its many layers – and using lots of olive oil in her cooking classes. Today, savoury Greek pie is on the menu.

This spiral pie looks really impressive and is fun and, despite its appearance, not difficult to put together. Spanakopita (a traditional Greek spinach and feta pie) is sometimes cooked in this shape.