Filo is very thin unleavened dough that is rolled out until paper thin, brushed with oil or butter, layered then baked. It is popular in Middle Eastern and Balkan cuisines. Homer's Odyssey written around 800 BCE speaks of thin breads sweetened with walnuts and honey. Philoxenus of Cythera in his poem, ‘Dinner’ (circa 395 BCE) mentions that in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.

The Greeks know how to elevate humble ingredients and none more so than on the island of L’eros in the Dodecanses in the southern Aegean Sea. Sweet and Salty on Panteli beach serves the most delicious Patsavouropita (old rag pie). This dish is often made in Greek households as a way of using up scraps of filo pastry. The broken, dry pastry pieces resembling old rags are thrown into a dish to make a sweet or savoury pie - the most popular combining honey to salted feta to make a kind of Greek cheesecake.

Patsavoura means something which is not neatly stacked and also a rag used to mop up but, metaphorically, it is a demeanor for an ugly woman, one with low ethics or a tramp!

Galatopita (milk pie) is a dessert using semolina and whipped butter to make a custard. It is popular across the Aegean in the Peloponnese region.

In Greek mythology, apricots were believed to be golden apples and they grew in the garden of the Gods so I have added these to a combo of these two desserts. #GoldenApron23