Hello everyone, I woke up this morning thinking that I should try something different this time and not post on Monday like I usually do, and post today. As an Aries 🙂 I like change and so I thought this week I would post on Sunday, Tuesday, Friday. 🙂 The reason I am doing this is because sometimes in our lives I believe we just need to mix things up, not be so organised, just let yourself go from the typical schedule. 🙂 So, on with today’s recipe which is a delicious classic Ham and Cheese Pie or Quiche. 🙂This recipe is a simple put together if you have unexpected guests, or have planned a get together. With so many variations of pies in the Greek Cuisine from Cheese, Spinach, Meat. Leek, Caseropita, and even Fish, sometimes I find it hard which one to make. I had some left over Ham from some sandwiches I had made for my husband to take along to work. I cubed the Ham and added some cheese mixed the rest of the ingredients and Voilá it was ready to bake.

This is a traditional pie in the east side of the Mediterranian. There may be variations depending on the country but it always tastes great!

This is the easiest Cheese Pie that anyone can make, even someone who is just starting out in the kitchen. I had some left over phyllo in the freezer, which I completely forgot about and found it this morning. 🙂 Took me a while to figure out what to do with such limited ingredients, tomatoes, feta and phyllo, but then I remembered a recipe my mom used to make with tomatoes and Feta cheese. 🙂There is always Feta Cheese in the refrigerator, (not original too expensive and hard to find, but there is something quite similar to Feta Cheese). and a few tomatoes on hand. This pie actually has the taste of Pizza and Greek Cheese Pie (Tyropitta) combined…quite different taste but ohhh so yummy to eat.

This is an old recipe from a church recipe club in the 1960s. I made some minor adjustments based on recommendations from my aunt. I used thin phyllo sheets (because I had them in the fridge already) but I always prefer the thick sheets for pies

Hi Everyone!! I wanted to share with you this Spinach Pie recipe that my mom gave me many moons ago. I remember it was hard to find Greek products in our area, so once a month we had a day trip to Astoria. Wow!!! that was a long time ago, anyway we would go to this little Greek Deli Store to buy what she needed for the month. She always had a list ready, (and she still does today) with the usual products. Feta, Coffee, Olives, Oil, classic right! I know!! :0Till this day, whenever I go back to Greece to visit my mom, we go to Athens City Center into the old market area…have a cup of coffee, catch up on things, and then go shopping. In Athens the old Deli’s stores still exist with the cheeses, and spices in huge barrels, sausages, you can even find a huge variety of peanuts, I can go on and on but there are just too many products to write down.So, now for the recipe….:) Hope you enjoy making it!!!

Today is Cheese Sunday, and instead of making the classic tiropita, I chose to make a Polítiki Kaseropita. This pie has a rich filling and an unforgettable taste. Just a few simple ingredients come together to create this delicious dream.

I was brought up in the Middle East where filo pastry is a staple. I have enjoyed creating this recipe because it reflects my heritage, mixing Middle Eastern ingredients such as filo pastry and feta cheese with cheddar cheese and leeks, which are more English ingredients

A wonderful savory pie that everyone, young and old, will love. Try it and you’ll remember me!A few more tips:When I take it out of the oven, I let it rest for a bit, then cover it with a towel and place a plastic bag on top. I do this to soften the crust, since we don’t like it too crispy.

I got this recipe from my aunt, who always stole the show whenever she made it for a gathering. Besides being incredibly delicious, it's also very easy and quick to make.A few more tips:For a richer flavor, you can add finely chopped bacon to the shredded kaseri cheese (I don't recommend it, as I think it makes the pie too heavy). Also, it's best not to cut the pie immediately after baking, as the cheese will run and the pieces won't look as nice.

I found this recipe about 13 years ago in the Taste of Home cookbook it's super easy and you can use multiple ingredients, just like an omelet.

Tonight I was in the mood for some chicken pot pie. I am not a fan of the pre made ones they seriously undercut the chicken. This is super easy to throw together and provides a different spin on the traditional version.

I absolutely love this pie and usually make it with leftover cheeses. I add my own twist to the recipe, and it turns out wonderful.