Vegetable pie

little olive oil • phyllo dough • spinach (about 1.5–2 kg) • –2 onions • ricotta cheese, grated (about 8.8 oz or 250 grams) • feta cheese, crumbled (about 17.5 oz or 500 grams) • –3 leeks • evaporated milk (about 8 fl oz or 240 ml) • eggs • little olive oil • Black pepper, to taste • –1 bunch fresh mint

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 •

Follow the step-by-step instructions for 'Perfect Country-Style Phyllo (Rolling Technique)' • fresh spinach, cleaned (or frozen spinach leaves, thawed and drained) (about 450 grams) • green onions • medium leek, finely chopped (use half the green part as well) • large fresh eggs • extra virgin olive oil • cow’s milk white cheese or crumbled feta (about 300-350 grams) • salt • black pepper

spinach (1 kg) (I used frozen spinach, thawed and well-drained) • plain yogurt (about 400 grams) • whole milk (about 400 grams) • green onions, finely chopped • leek (optional), white part only, finely chopped • dill, finely chopped • fine semolina (about 300 grams) • unsalted butter, melted (about 100 grams) • feta cheese, crumbled (about 200 grams) • ricotta cheese, crumbled (about 150 grams) • Salt and pepper

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 •

country-style phyllo dough or phyllo dough for pies • spinach (cleaned and well washed) (about 1 kg) • medium leeks, sliced (white and green parts) • large onion, finely chopped • green onions, sliced (white and green parts) • dill, torn by hand (not finely chopped) • mint, torn by hand • eggs • tangy feta cheese, crumbled by hand (about 400 grams) • Salt (use carefully if the feta is salty) • Plenty of freshly ground black pepper • olive oil for the filling (about 120 ml) •

frozen spinach (or fresh) (200 grams) • onion • feta cheese or ricotta (100 grams) • sunflower oil (about 120 ml) • Fresh and dried mint • phyllo dough • Salt and pepper

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,

phyllo dough for pies • cleaned spinach (about 1 kg) • green onions, finely chopped • leeks, finely chopped • dill, finely chopped (I use parsley instead because I don’t like dill) • eggs, lightly beaten • olive oil • –17.5 oz feta cheese, crumbled (300–500 grams) • soft Greek cheese (katiki Domokou) or 3.5 oz cream cheese (about 100 grams) • Salt • Pepper • Olive oil for brushing the phyllo

frozen spinach (1 kg) • country-style phyllo dough • yellow onions • dill • Salt and pepper • olive oil (120 ml) plus extra for brushing the phyllo • Sesame seeds for sprinkling

(about 2.2 lbs/1 kg) frozen spinach with rice (I admit it, no shame here) • crumbled goat cheese • little chopped dill (for a fresh, aromatic touch) • little salt (the cheese is salty, so don’t overdo it) • little black pepper (for anyone who says they don’t like it) • eggs, well beaten • (about 7 oz/200 grams) fine semolina (you can use coarse if you prefer a different texture) • (about 3.5 oz/100 grams) self-rising flour • (about 1.75 oz/50 grams) olive oil, plus another 1/4 cup (about 1.75 oz/50 grams) olive oil • (about 0.7 oz/20 grams) white sesame seeds (if you have black sesame, use that too!)

spinach (1 kg) • green onions • Just under 1 lb feta cheese (less than 1/2 kg) • puff pastry • butter (250 grams) • fresh dill or 2 tablespoons dried dill • dried mint • Sesame seeds (optional) • salt, leveled • pepper

frozen spinach (1 kg) • feta cheese (500 grams) • eggs • Fresh dill • yellow onions • Dried mint • Salt • Black pepper • Turmeric (optional) • Olive oil • phyllo dough (10-12 sheets)

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)

spinach, washed, trimmed, and chopped (300 grams) • (about 7 roots) wild chervil, finely chopped • leeks, white parts only, finely chopped • green onions, finely chopped (including green parts) • medium yellow onion, finely chopped • dill, finely chopped • parsley, finely chopped • plain Greek yogurt, 2% (about 60 grams) • eggs, beaten • feta cheese, slightly tangy (200 grams) • graviera cheese, coarsely grated (200 grams) • Zest and juice of 1 medium lemon •

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)

country-style phyllo dough (Zagori-style or similar) • feta cheese (about 250 grams) • fresh spinach (about 300 grams) • leeks, finely chopped • yellow onion, finely chopped • green onions, finely chopped • parsley, finely chopped • dill, finely chopped • mint leaves • eggs (reserve 1 yolk for brushing at the end) • olive oil for sautéing • little ground black pepper

water (about 240 ml) • salt • sugar • espresso cup olive oil (about 1 1/2 tablespoons or 22 ml) • flour (about 600-700 grams) • little cornstarch for rolling out the dough • Olive oil for brushing the dough • spinach (about 800 grams) • feta cheese (about 500 grams) • green onions, finely chopped • little fresh mint • little fresh dill •

flour (about 625 grams) • olive oil (240 ml) • baking powder • Salt • About 4 1/4 cups water (1 liter) • frozen spinach (1 kilogram) • green onions • feta cheese (150 grams) (omit if you want a dairy-free version) • Salt, pepper • Olive oil • Sesame seeds • Olive oil for drizzling

For the dough: • (about 7 oz/200 grams) plain Greek yogurt • (about 7 oz/200 grams) extra virgin olive oil (use the empty yogurt container to measure) • salt • Just under 4 cups self-rising flour (about 450 grams) • For the filling: • spinach (about 1 kg) • large onions • extra virgin olive oil • little fresh mint • Salt and pepper • feta cheese (about 150 grams) •

warm water (180 ml) • dry yeast (4 grams) • salt • sugar • all-purpose flour (270 grams) • olive oil (for the pan) + extra for drizzling over the spinach • roughly chopped spinach (about 50 grams, I buy it pre-chopped) • feta cheese, crumbled (about 120 grams) • Salt and pepper

spinach (about 2 kg) • dill • green onions • leeks • feta cheese (about 1/2 kg) • Olive oil • phyllo dough • Salt and pepper

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) •

country-style phyllo dough • frozen spinach • leeks • green onions • large yellow onion • celery • chopped dill • fresh or dried mint (optional) • vegetable bouillon powder or 1 bouillon cube • eggs • small wine glass white wine • feta cheese •

puff pastry • spinach • onions • grated cheese • leeks, finely chopped • eggs • Salt and pepper

all-purpose flour (initially...) • (As much flour as needed) • salt • olive oil • vinegar • Flour or cornstarch for rolling out the dough • Lukewarm water as needed for kneading without getting sticky • fresh spinach • parsley, finely chopped • chervil, finely chopped • dill • fennel •

frozen spinach • yogurt • onion • flour • eggs • olive oil • feta cheese • Salt, pepper

all-purpose flour (about 550 grams) • salt • lukewarm water (about 300 grams) • spinach • green onions • small onion, diced • Dill to taste • trahana (or substitute with a similar grain) • Salt • olive oil • You can also use just feta cheese • melted butter or margarine (about 100 grams) to dip the dough

ready-made traditional phyllo dough (or any brand) • spinach, cleaned and finely chopped (about 1.5 kg) • green onions or 1 large yellow onion, finely chopped • leeks • large carrots • eggs, beaten • white cheese or crumbled feta cheese (about 300 grams) • shredded cheese (such as mozzarella or a mild white cheese, about 300 grams) • Salt, pepper, and fresh dill, finely chopped • baking pan, 12x16 inches (30x40 cm) • olive oil (about 240 ml)

all-purpose flour (or 2 cups whole wheat flour and 2 cups all-purpose flour) (about 500 grams total) • olive oil (120 ml) • sugar • salt • Warm water, • About 2.2 pounds sweet pumpkin (1 kilogram) • granulated sugar (or 1/2 cup brown sugar and 1/2 cup raw sugar), or a bit more if you like it sweeter • raisins (about 300 grams) • ground cinnamon • ground cloves