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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":506,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":555,"countrySlug":557,"baseServings":558,"prepMinutes":559,"cookMinutes":560,"restMinutes":561,"difficulty":562,"course":563,"diet":566,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":553,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the spinach was not squeezed dry enough. Spinach is over 90 percent water, and any moisture left in the filling steams into the pastry from underneath during baking. Wilt it, cool it, then wring it hard in a tea towel until it stops dripping. A second cause is brushing on too much oil, which pools at the base of the tray.","Why did my spanakopita turn out soggy?",{"answer":398,"question":399},"Yes, and many Greek home cooks do. Use frozen leaf spinach rather than chopped, thaw it completely, then squeeze out the water in batches — you will typically remove several hundred millilitres. Because it is already blanched, you skip the wilting step and go straight to mixing with the cheese and herbs.","Can I use frozen spinach for spanakopita?",{"answer":401,"question":402},"Thaw it slowly in the fridge overnight rather than on the counter, and keep the stack covered with baking paper and a barely damp tea towel while you work, uncovering one sheet at a time. Cracks and tears in the inner layers do not matter at all — layer over them and they disappear during baking.","How do I stop filo pastry from cracking?",{"answer":404,"question":405},"Warm or at room temperature, rarely piping hot. Straight from the oven the filling is loose and the squares fall apart; after 20 to 30 minutes the pie sets and the flavours of dill and feta come forward. Greeks happily eat it cold the next day, which is why it is standard picnic and travel food.","Is spanakopita served hot or cold?",{"answer":407,"question":408},"Yes. Assemble the whole pie, score the top, cover and refrigerate for up to a day, then bake as normal. It also freezes unbaked for up to 3 months — bake from frozen, adding about 15 minutes. What does not work well is preparing the filling days ahead, since it slowly weeps liquid in the fridge and needs draining again.","Can I make spanakopita ahead of time?",[410,411,412,413,414,415],"Squeeze the wilted spinach in a clean tea towel until no more water comes out, then squeeze again. Nearly every failed spanakopita is a wet-filling problem.","Keep the filo you are not using under a barely damp tea towel. Uncovered sheets go leathery and start cracking within a couple of minutes.","A torn sheet is not a disaster. Lay it in place, patch it with the next one, and no one will find the seam once it is baked.","Brush oil in dabs rather than sweeping strokes — a loaded brush dragged across thin filo tears it, while a stippling motion barely moves the sheet.","Score only through the top layers before baking, not down into the filling, or juices bubble up and soften the crust.","Let the pie sit at least 20 minutes out of the oven. Cut straight away and the filling slumps out of every square.","🥧","Spanakopita is a spinach pie built in a tray: a bed of filo brushed with olive oil, a thick layer of wilted spinach mixed with crumbled feta, dill and spring onion, then more filo on top, scored and baked until the surface blisters into brittle golden shards. The filling is savoury and sharp rather than creamy — feta does the seasoning, dill does the perfume, and there is no cheese sauce anywhere near it. Cut into squares it is picnic food, lunchbox food and bakery-window food all at once, eaten warm or at room temperature but almost never hot from the oven. The single technique that decides everything is squeezing the spinach dry, and it is not optional.","Greece is a country of pies. In Epirus, the mountainous northwest, pie-making is close to a regional identity: households there roll their own filo by hand with a long thin dowel called a plastis, and the repertoire runs to dozens of fillings — wild greens, leeks, pumpkin, cheese, cornmeal, whatever the hillside and the pantry offered. Spanakopita is the most travelled member of that family, but it belongs to a much wider tradition of feeding people cheaply and well by wrapping something green in something starchy.\n\nThe greens themselves matter more than the spinach implies. Rural Greek pies were, and often still are, made with horta — foraged wild greens gathered in spring, from dandelion and nettle to sorrel and wild fennel — which are bitterer, more mineral and more interesting than cultivated spinach. Cultivated spinach became the default because it is available year-round and predictable, and the dill and spring onion in the modern filling partly compensate for the wild aromatics that were lost. Cooks who can get a handful of chard or nettles into the mix will taste immediately why the older version had a following.\n\nThe pie also has a calendar. Because a version can be made entirely without dairy or eggs, it slots neatly into the long Orthodox fasting periods when animal products are off the table — those pies rely on olive oil, rice or bulgur and a heavy hand with herbs. The rest of the year, feta returns and the pie becomes what most people know. In bakeries it is sold by weight, in squares or as coiled strudels, wrapped in paper and handed over still warm; on Greek tables at home it is more likely to appear as a whole tray in the middle, cut in front of everyone, with the corners fought over because that is where the filo is crispest.","Spanakopita keeps 3 days in the fridge, covered loosely so steam can escape; airtight containers turn the crust limp overnight. Reheat squares in a 180°C oven or an air fryer for 8–10 minutes to bring the filo back — a microwave makes it soft and sad. Unbaked pie freezes very well: assemble in the tray, score the top, freeze solid, then bake from frozen at 180°C for about 60 minutes. Baked and frozen slices reheat acceptably but never regain full crispness.",[421,422,423,424],"The spinach is salted and wrung out properly, which is the difference between a crisp pie and a soggy grey one.","Feta seasons the filling, so there is almost no added salt to overshoot — you taste before the eggs go in.","Olive oil rather than butter between the sheets, as in Greek home baking, giving a lighter and more brittle crust.","The top is scored before baking so the finished pie cuts into clean squares instead of shattering everywhere.",[426,427,428,429],"Roughly 30 x 24 cm baking tray or dish","Large pot or deep frying pan","Clean tea towel for wringing spinach","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,31,4,780,14,420,[438],"A wedge of lemon, plain thick yogurt, and a tomato salad — or nothing at all, wrapped in paper and eaten in the street.",[440,443,446],{"name":441,"description":442},"Hortopita","The older village pie made with wild greens — dandelion, nettle, sorrel, wild fennel — instead of spinach. Bitterer, more aromatic, and worth making if you can forage or find a mixed greens bunch at a market.",{"name":444,"description":445},"Nistisimi spanakopita","The fasting version: no feta and no egg, bound instead with a handful of rice or fine bulgur and carried by olive oil, dill and spring onion. Naturally vegan and genuinely traditional.",{"name":447,"description":448},"Strifti spanakopita","Filling rolled into long filo ropes, then coiled into a spiral in a round tin so every slice has both crust and filling running through it.",[450,456,461,464,469,474,478,482,486,491,495,500,504],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"spinach","fresh spinach, thick stalks removed, washed","kg","For the filling",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},6,"scallions","spring onions, thinly sliced including the green","piece",{"qty":451,"ref":462,"name":463,"unit":460,"group":455},"onion","onion, finely chopped",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},3,"olive-oil","olive oil, for the filling","tbsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},350,"feta","Greek feta, crumbled by hand","g",{"qty":475,"name":476,"note":477,"unit":473,"group":455},30,"fresh dill, finely chopped","about one large bunch",{"qty":479,"ref":480,"name":481,"unit":473,"group":455,"optional":8},15,"parsley","flat-leaf parsley, chopped",{"qty":483,"ref":484,"name":485,"unit":460,"group":455},2,"eggs","eggs, beaten",{"qty":487,"ref":488,"name":489,"unit":490,"group":455},0.5,"black-pepper","freshly ground black pepper","tsp",{"qty":492,"name":493,"unit":494,"group":455},null,"salt, only after tasting the feta","to taste",{"qty":496,"name":497,"note":498,"unit":473,"group":499},450,"filo pastry, thawed","about 12–14 sheets, country-style if you can find it","For the pastry",{"qty":501,"ref":466,"name":502,"unit":503,"group":499},150,"olive oil, for brushing the sheets","ml",{"qty":483,"name":505,"unit":490,"group":499,"optional":8},"sesame seeds, for the top",[507,511,515,520,523,527,531,535],{"text":508,"title":509,"timerSeconds":510},"Pile the wet spinach into a large dry pot over medium-high heat and turn it with tongs until it collapses to a fraction of its volume and turns deep green, about 4 minutes. Tip it into a colander, press with a spoon, and leave until cool enough to handle.","Wilt and drain the spinach",240,{"tip":512,"text":513,"title":514},"A kilo of fresh spinach gives up at least 300 ml of water. If barely anything comes out, you are not squeezing hard enough.","Working in handfuls, twist the spinach inside a clean tea towel over the sink until water stops running out and the bundle feels dense and almost dry. Chop it roughly and pull the strands apart so it is not one solid clump.","Wring it truly dry",{"tip":516,"text":517,"title":518,"timerSeconds":519},"Hot alliums added to raw egg will scramble it — wait until the pan is only just warm to the touch.","Warm 3 tablespoons of olive oil in a pan and cook the chopped onion over medium heat until translucent and sweet-smelling but not coloured, around 6 minutes. Add the spring onions and cook 2 minutes more, just until they lose their raw edge. Cool completely.","Soften the alliums",360,{"text":521,"title":522},"Combine the spinach, cooled onions, crumbled feta, dill, parsley and pepper in a large bowl and taste before seasoning — feta is salty enough that many batches need no salt at all. Stir in the beaten eggs last so the mixture just holds together.","Mix the filling",{"tip":524,"text":525,"title":526},"Keep the unused filo under a barely damp tea towel while you work.","Brush the tray with olive oil and lay in half the filo sheets one at a time, stippling each with oil and letting the edges hang over the sides. Spread the filling evenly across the base and press it flat with the back of a spoon so there are no domes.","Build the base",{"tip":528,"text":529,"title":530},"Flick a few drops of water over the top before baking — it helps the surface blister into shards rather than baking flat.","Layer the remaining sheets over the filling, oiling each, then fold the overhanging edges inward and tuck them down the sides like sheets on a bed. Brush the top generously with oil, scatter sesame seeds if using, and score the surface into squares cutting only through the upper layers.","Top, score and finish",{"text":532,"title":533,"timerSeconds":534},"Bake at 180°C (fan 165°C) for 45–55 minutes, until the top is deep golden brown, visibly puffed in ridges, and sounds papery when tapped with a knife. If the surface colours before the time is up, drop the heat by 10 degrees rather than covering it.","Bake until it shatters",2700,{"text":536,"title":537,"timerSeconds":538},"Let the pie stand at least 20 minutes so the filling sets, then cut down through the scored lines to the base with a serrated knife. Serve warm or at room temperature, with lemon wedges for anyone who wants to cut the richness.","Rest, then cut",1200,"spah-nah-KOH-pee-tah",[541,545,549],{"note":542,"swap":543,"original":544},"Frozen works genuinely well here and saves a lot of washing. Use leaf spinach rather than chopped, which turns to purée, and expect to squeeze out a startling amount of water.","600 g frozen leaf spinach, thawed and wrung out very hard","Fresh spinach",{"note":546,"swap":547,"original":548},"Adding ricotta softens the tang for people who find feta too salty. Straight ricotta alone makes the filling bland — keep at least half feta.","A mix of feta and ricotta, or crumbled goat cheese","Feta",{"note":550,"swap":551,"original":552},"Not traditional and not the same pie — puff is richer and does not shatter the same way — but it is a reliable fallback if filo is unavailable. Roll it thin and bake a little longer.","Puff pastry, top and bottom","Filo pastry","spanakopita","Spanakopita (Greek Spinach and Feta Filo Pie)","Spanakopita","Σπανακόπιτα","greece",8,40,50,20,"medium",[564,565],"main","appetizer",[567,568],"vegetarian","nut-free",[452,471,466,484,458],[571,574,576,578],{"alt":572,"src":573},"A golden spanakopita cut into squares showing layers of crisp filo over green spinach and feta filling","\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-1x1.jpg",[553,581,582,471,583,567,584],"spinach pie","filo","greek pie","dill","2026-08-19","dishroute-kitchen","A tray pie of spinach, feta, dill and spring onions between oiled sheets of filo, baked until the lid shatters under the knife and the filling stays green and tangy.",{"en":589},"\u002Frecipe\u002Fspanakopita",{"items":591,"total":865,"page":451,"limit":866,"hasMore":867},[592,627,658,687,716,742,777,803,831,841],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"romanized":595,"countrySlug":557,"baseServings":457,"prepMinutes":561,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":602,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":585,"updatedAt":585,"authorSlug":586},"fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα",90,480,"easy",[601,564],"soup",[603,567,604,605,568,606],"vegan","dairy-free","gluten-free","halal-friendly",[608,609,462,466],"carrot","tomato",[611,614,616,618],{"alt":612,"src":613},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[593,621,622,623,624,625,626],"greek bean soup","white beans","vegan greek","ladera","winter soup","olive oil",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":557,"baseServings":632,"prepMinutes":633,"cookMinutes":634,"restMinutes":510,"difficulty":562,"course":635,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":585,"updatedAt":585,"authorSlug":586},"galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο",12,35,55,[636],"dessert",[567],[639,640,484,641],"semolina","milk","phyllo-dough",[643,646,648,650],{"alt":644,"src":645},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[628,653,654,655,656,657],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":661,"countrySlug":557,"baseServings":457,"prepMinutes":663,"cookMinutes":664,"restMinutes":475,"difficulty":562,"course":665,"diet":666,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":585,"updatedAt":585,"authorSlug":586},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,80,[564],[603,567,604,605,568,606],[609,668,669,670,466],"bell-pepper","rice","potato",[672,675,677,679],{"alt":673,"src":674},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[659,682,683,684,624,685,686],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":557,"baseServings":558,"prepMinutes":693,"cookMinutes":597,"restMinutes":663,"difficulty":562,"course":694,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":715,"updatedAt":715,"authorSlug":586},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",60,[564],[],[697,698,670,609],"eggplant","ground-beef",[700,703,705,707],{"alt":701,"src":702},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[688,697,710,711,712,713,714],"béchamel","greek","casserole","baked","tselementes","2026-08-18",{"slug":717,"title":718,"shortTitle":718,"nativeName":719,"romanized":720,"countrySlug":557,"baseServings":433,"prepMinutes":479,"cookMinutes":9,"difficulty":599,"course":721,"diet":723,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":715,"updatedAt":715,"authorSlug":586},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",[722,565],"side",[567,605],[609,725,471,466],"cucumber",[727,730,732,734],{"alt":728,"src":729},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[737,738,471,609,739,740,741],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":557,"region":747,"baseServings":558,"prepMinutes":633,"cookMinutes":748,"restMinutes":749,"difficulty":562,"course":750,"diet":754,"mainIngredients":755,"images":760,"keywords":770,"publishedAt":585,"updatedAt":585,"authorSlug":586},"koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","Thessaloniki, Macedonia",18,120,[751,752,753],"bread","breakfast","street-food",[603,604],[756,757,758,759],"flour","yeast","sesame-seeds","molasses",[761,764,766,768],{"alt":762,"src":763},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[771,772,773,774,775,776],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street food",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"romanized":780,"countrySlug":557,"baseServings":558,"prepMinutes":559,"cookMinutes":597,"restMinutes":475,"difficulty":562,"course":782,"diet":783,"mainIngredients":784,"images":787,"keywords":797,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο",[564],[568],[698,785,640,786,609],"pasta","kefalotyri",[788,791,793,795],{"alt":789,"src":790},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[778,798,799,800,801,786,802],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday 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thick white tzatziki dip topped with olive oil and dill, with pita bread alongside","\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero.jpg",{"alt":853,"src":856},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-16x9.jpg",{"alt":853,"src":858},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-4x3.jpg",{"alt":853,"src":860},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-1x1.jpg",[842,850,725,814,862,863,864],"dip","meze","greek sauce",10,24,false,1788563786808]