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Best choice for quality food on the road
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: +30 6974757858
: +30 6974757858
Best choice for quality food on the road
Golden and creamy perfection! Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. Simply amazing! A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert.
Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot.
The most popular pie or pita in Greece is the tiropita or as you may know it: Greek cheese pie. While spanakopita is equally popular, tiropita is the preferred pie for all times of the day and most often for breakfast. It is not uncommon to see signs in coffee places advertising a breakfast combo of coffee and tiropita .
Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.
Kourou is an unleavened phyllo, light and flaky due to the butter and yoghurt it contains.
In Greece you can get many types of tyropita (cheese pie) the most popular being homemade “horiatiko“, meaning village phyllo.
The basic kourou phyllo is made with butter, Greek yoghurt, flour and salt.However, you can also add an egg to the dough, in which case more flour is added to the dough.
Traditional pie, filled with kasseri and ham.
Loukanikopita which in Greek translates to sausage pie is an all time classic breakfast pastry. Usually combined with ice coffee or chocolate milk.
Peinirli is a delicacy adored by pretty much everyone in Greece . It is a boat-shaped bread that is high in yeast and butter, with a buttery, cheesy filling.
Peinirli can contain just about anything, from eggs to minced meat (in Greece, nine times out of 10 the meat used in mince is veal) to ham and peppers. But the main point here is the butter: peinirli has to contain a substantial amount of real, full-fat butter, otherwise it is not a proper peinirli.
Perek is a crepe-thin pita bread that comes from the cuisine of the Pontian Greeks.
A traditional Perek is made from flour, water and salt. It is kneaded and formed into balls. The balls are allowed to rest and soon after rolled into thin flats of dough that look like rustic crepes.
Bagel of Thessaloniki, is made with bread and sesame. It is renowed for its circular shape
Wholemeal Bagel filled with philadelphia cheese.
Croissant with chocolate praline stuffing
