Poungia are small fried pita made from filo and filled with wild greens and seasonal aromatic horta. It is a delightful dish of the Aegean cuisine made during Lent. They resemble pouches and are stuffed with beet chard, hartwort, sorrel, fennel and numerous other delicious herbs and greens.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.