Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Poungia

Poungia: Aegean Lenten delight, small fried filo pouches filled with wild greens like beet chard, hartwort, sorrel, and fennel. Aromatic and flavorful.

Greek ‘Poungia’ are small fried pies made from filo and filled with wild greens and aromatic herbs

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.

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