Crustless

frozen spinach (about 250 grams) • yellow onion, finely chopped • medium potatoes, cut into small pieces • eggs, beaten with a little milk • cheese of your choice (about 40 grams; I used a hard cheese like kefalograviera or substitute with Parmesan or sharp cheddar) • olive oil (about 30 grams) • flour (about 70 grams; I used chickpea flour, but all-purpose flour works) • Salt, pepper, cumin, and herbs of your choice • rolled oats, or enough to cover the pan • whole evaporated milk • drops of olive oil • Air fryer •

self-rising flour (350 grams) • water (400 grams) • feta cheese, crumbled (350 grams) • olive oil • Freshly ground black pepper

self-rising flour (250 grams) • feta cheese, crumbled (100 grams) • shredded cheese blend (such as mozzarella, cheddar, or gouda) (150 grams) • plain Greek yogurt (100 grams) • whole milk (150 grams) • olive oil (50 grams) • eggs • Ground black pepper, to taste

old-fashioned oats or all-purpose flour (about 15 grams) • 2% Greek yogurt • large egg or 2 egg whites • fresh mint, finely chopped • small yellow onion, finely chopped • olive oil • feta cheese (about 50 grams) • fresh spinach, finely chopped (about 90 grams) • Salt and pepper, to taste • Sesame seeds

spinach, chopped and washed (500 grams) • large leek • green onions • small yellow onion, finely chopped • plain yogurt (200 grams) • all-purpose flour (200 grams) • baking powder • feta cheese, crumbled (200 grams) • Salt • Pepper • olive oil (half of a small glass) • eggs •

eggs • olive oil (100 ml) • whole milk (200 ml) • all-purpose flour (220 grams) • baking powder (20 grams) • Salt and pepper, to taste • fresh parsley, finely chopped • crumbled feta cheese (200 grams)

eggs • low-fat Greek yogurt (2%) • Black pepper • Oregano • olive oil • light feta cheese • water (for Greek coffee, about 3.4 fl oz / 100 ml) • all-purpose flour (about 3.5 oz / 100 grams) • quick oats, ground (about 3.5 oz / 100 grams) • baking powder • Sesame seeds

strained Greek yogurt (250 grams) • olive oil (200 grams) • large eggs • milk (150 ml) • self-rising flour (300 grams) • salt, pepper, and oregano • feta cheese, crumbled (450 grams) • shredded cheese (200 grams)

xynomizithra cheese (or substitute with ricotta cheese) • anthotyro cheese (or substitute with ricotta cheese) • feta cheese • milk (480–720 ml) • Greek yogurt, strained • green onions, finely chopped • fresh mint, finely chopped • mushrooms, finely chopped • red bell peppers (preferably Florina peppers), chopped • green bell peppers, chopped • eggs • water •

oat flakes (40 grams) • egg white • ricotta cheese (80 grams) • low-fat yogurt, 2% (90 grams) • finely chopped mint • Sesame seeds (optional) • honey

all-purpose flour (about 90 grams) • egg • milk (enough to make a thin batter, about 2 1/2 cups or 600 ml) • crumbled feta cheese (7–10 oz or 200–300 grams, to taste) • salt • olive oil and a little margarine for the baking pan

all-purpose flour (about 220 grams) • milk (200 ml) • baking powder (about 20 grams) • sunflower oil (about 100 grams) • eggs • feta cheese (about 220 grams) • salt and pepper • sesame seeds

coarsely crumbled feta cheese (about 150 grams) • plain Greek yogurt, strained (about 500 grams) • eggs • Chopped fresh mint • Salt • Pepper • self-rising flour (about 190 grams) • corn oil (about 120 ml)

vegetable oil (120 ml) • eggs • milk (240 ml) • low-fat Greek yogurt (about 220 grams, 2%) • baking powder (about 2 1/2 teaspoons) • dried oregano • cornmeal (about 300 grams) • goat cheese or feta (about 330 grams) • sesame seeds (for sprinkling) • plain breadcrumbs (for the baking dish)

Greek strained yogurt (about 400 grams, two 200-gram containers) • (about 3/4 cup or 180 ml) olive oil • eggs • baking powder (about 1 tablespoon or 16 grams) • salt • Black pepper • ground nutmeg • cornmeal (about 200 grams) • all-purpose flour (about 300 grams) • feta cheese, crumbled (about 350 grams) • graviera cheese, shredded (about 150 grams, or substitute with Gruyère or Swiss cheese) • Poppy seeds for sprinkling

eggs • cheese (about 500 grams, such as feta or a similar white cheese) • olive oil (240 ml) • leek • spinach (about 750 grams) • Salt • Pepper • all-purpose flour (about 500 grams) • grated kefalograviera cheese (or substitute with Parmesan, 100 grams) • Water,

spinach (about 400 grams) • fresh green onions • dill • whole milk (about 475 ml) • olive oil (about 355 ml) • self-rising whole wheat flour (about 315 grams) • eggs • ricotta cheese (about 400 grams). You can also use feta or a mix of cheeses you like • Salt • Pepper • Sesame seeds for topping (optional)

self-rising flour (about 250 grams) • green onions, thinly sliced • strained Greek yogurt (about 200 grams) • eggs • spinach, fresh or frozen (about 500 grams) • dill, finely chopped • feta cheese, crumbled (about 300 grams) • corn oil (about 180 ml) • salt • pepper • sesame seeds for sprinkling (optional)

sunflower oil • bacon, chopped • large zucchinis • green onions • eggs • cream cheese (light) • feta cheese, crumbled • Plenty of fresh dill, chopped • little grated garlic • little pepper • Zest of 1/4 lemon (optional) • About 2 1/2 cups self-rising flour (about 300 grams) •

spinach • dill/fennel/chervil • leek • green onions • feta cheese • yogurt • milk • trahana • eggs • olive oil • flour • Salt and optionally pepper

zucchini (1 kg) • eggs • Greek yogurt (200 grams) • butter (plant-based with olive oil, plain olive oil, or regular butter) • dill • small handful dried mint • Salt and pepper • feta cheese (250 grams) • baking powder • little all-purpose flour • pecorino cheese for topping • Olive oil and fine semolina for the baking dish