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Papua New GuineaFlavors · Mykonos
Mykonos onion pie, filled with onion, the island’s fresh cheese tyrovolia, eggs and dill, between two layers of pastry. It is noted as one of the island’s oldest and most traditional recipes.
Traditional dish from Mykonos, Egeu Meridional
Also known as: Κρεμμυδόπιτα, Κρεμμυδόπιτα Μυκόνου, kremidopita
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Kremmydopita — Mykonos, Greece
Kremmydopita is Mykonos’s onion pie. The filling combines chopped onion, often with scallion as well, with tyrovolia, the island’s fresh, white, soft cheese, plus eggs, dill, salt and pepper. It is placed in the baking pan between two sheets of homemade pastry, rolled out by hand, and baked until the pastry is golden.
Cook and researcher Diane Kochilas, an expert in Greek cuisine, prepared the pie with a local Mykonos cook and presents it as one of the island’s most traditional and oldest recipes. The recipe from the Greek Breakfast program of the Hellenic Chamber of Hotels and the Greek Gastronomy Guide also treat the onion pie as part of Mykonos’s traditional cuisine. In the pastry, some recipes add vinegar and a little distilled spirit.
Mykonos , Egeu Meridional
The onion pie with the fresh tyrovolia cheese is pointed out as one of Mykonos’s oldest and most traditional recipes.
Onion and scallion, tyrovolia fresh cheese, eggs, dill, salt and pepper. Homemade pastry of wheat flour, water and olive oil, sometimes with vinegar and a little distilled spirit.
In slices, warm or cold, as a starter, a snack with wine or a light meal with salad.
Home and taverna dish, no fixed date.
Your questions
An onion pie from Mykonos, filled with onion, the island’s fresh cheese (tyrovolia), eggs and dill. It is considered one of the island’s oldest and most traditional recipes.
A fresh, white, soft cheese made in Mykonos and used in the island’s traditional pies, such as the onion pie.
At any time of year, as a starter, a snack with wine or a light meal. It is served in slices, warm or cold.
Flavors of Greece
White wine flavored with Aleppo pine resin, added to the must during fermentation. The Attica Region calls it an Attica specialty, where it is made mainly with the Savatiano grape, and the name is a traditional designation reserved for wines from Greece.
Layered baked tart of thinly sliced zucchini and potato, with mizithra cheese and mint, sometimes topped with pastry. It is named for Chania, in western Crete, and is a summer dish (June to August), when zucchini are in season.
Rooster or veal slowly cooked in a tomato and wine sauce seasoned with cinnamon, bay leaf, nutmeg and other spices, served with thick pasta and grated cheese. It’s Corfu’s Sunday and festive dish, of Venetian heritage.
Thin slices of beef dredged in flour, browned and cooked in a light sauce of white wine or wine vinegar, with plenty of garlic, parsley and pepper. It is a Corfu dish of Venetian heritage, served with potatoes, rice or pasta.
Dry barley rusk, moistened and topped with grated tomato, fresh mizithra or feta cheese, olive oil and oregano, sometimes with olives and capers. It’s the best-known snack and light meal of Cretan cuisine.
Grape marc brandy distilled in Crete after the harvest, without anise. It has a geographical indication as Tsikoudia of Crete, is served chilled in small glasses, and accompanies Cretan hospitality from the start to the end of a meal.
Fried patties made from chopped tomato, scallion, herbs and flour, served as a snack. They are a specialty of Santorini, made with the island’s small tomato, grown without irrigation in volcanic soil.
Sweet natural white wine from Santorini, made with Assyrtiko, Aidani and Athiri grapes dried in the sun and aged for a long time in barrel. It ranges in color from amber to dark brown and is part of the Protected Designation of Origin Santorini.
Sweet white wine from southern the Peloponnese, made from grapes sun-dried and barrel-aged. It revives the wine that merchants shipped from Monemvasia to Europe in the Middle Ages, when the port was known by its Frankish name, Malvasia.
Sweet fortified red wine from the Patras region, made mainly from the Mavrodafni grape and aged in barrels until it develops notes of raisins, coffee and dried fruit. It has a protected designation of origin and is the dessert wine most associated with the city.
Toasted sesame and honey bar with almonds, orange peel and spices, cut into diamond shapes. It is Rhodes’ sweet offered at weddings and baptisms and has a Protected Geographical Indication from the European Union.
Pomace brandy (grape marc), with or without anise, served chilled in small bottles with snacks. It has geographical indications for Thessaly and for Tyrnavos, and in Volos it gives its name to the houses where each round arrives with a meze.
Pie made with very thin pastry, open and layered, filled with semolina custard and topped with sugar and cinnamon. It is also made savory, with cheese, ground meat or spinach. In Thessaloniki it is eaten in the morning with coffee and sold in pieces cut to order.
