Breads & pastries

Breads & pastries

By
Rebecca Seal
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781742707693
Photographer
Steven Joyce

Tiny pies, filled with foraged greens or local cheeses, are cooked all over the islands of Greece (as well as the mainland), and have been for centuries. They would have been made in the early mornings and handed out to those leaving home to work in the fields, on boats, or as sheep and goat herders. Now, they make wonderful mezedes or snacks, as do ladenia – fluffy, doughy tomato-topped breads from the island of Milos.

Recipes in this Chapter

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