Glossary

Pan-baked sweet
Siropiasta: Greek pan-baked sweets, a delectable blend of thin pastry, nuts, and syrup. From baklava to galaktoboureko, a taste of rich culinary heritage.
Paskitan
Paskitan, a Pontian tradition, crafted from semi-skimmed cow's milk. A soft, unsalted cheese, born from the processing of tan, offering a unique blend of sour yogurt taste with natural sweetness.
Paspalas
Paspala, a staple of old Mani, was a wheat flour porridge with oil. Variations included onions (kremydopaspala), liver (skotopaspala), pork (hiro-paspala), and quail liver (ortykopaspala).
Pasteli
Pasteli, a Greek delight rooted in antiquity, blends sesame, honey, and nuts. Nutrient-rich and celebrated for fertility, it graces festivities with various modern twists.
Pastitsada
Pastitsada, a Corfiot delight tracing back to medieval Verona. A sweet-spicy masterpiece, blending meats with thick macaroni, enriched with spices, red wine, and butter.
Pastitseto
Kytherian delight, Pastitseto: vanilla, butter, quince jam create a creamy treat. Beloved for unique flavor, enjoyed on special occasions. Irresistible!
Pastitsio
Pastitsio, a culinary fusion from Venetian rule, marries macaroni, minced meat, tomato, and béchamel. Versatile variations delight, from vegetarian to seafood. Perfect with white wine.
Pasto
Pasto, meaning 'salt-preserved meat,' a traditional Greek meze. Swine, salted, smoked over wood, infused with aroma, boiled, and preserved in olive oil. Perfect with wine or ouzo.
Pastokidono
A sweet delicacy of the old days before the advent of chocolates and other modern sugar-based treats, produced by the autumn harvest in Greece, as the people of Kefalonia had a fondness…
Pastourma
Pastourma: air-dried cured beef with intense spices. Made from salted, pressed, and spiced meat, this Greek delicacy undergoes a month-long preservation process.
Patatato
Patatato, a culinary gem of Amorgos, stars at festivals and feasts. Slow-cooked blend of sheep, goat, veal, tomato, spices, and hand-cut potatoes, celebrated during Aghia Paraskevi festival.
Patsas
Nourishing winter soup, Patsas, made from lamb, beef, or pork stomach and feet. Served with lemon or garlic vinegar, a hearty remedy after indulging in wine.
Paximadi
Paximadi, a humble Greek rusk, symbolizing resilience. Varieties from Crete, Kythera, Zakynthos with unique flavors. Perfect with salads or jams, a taste of tradition.
PDO
Protected Designation of Origin (PDO) ensures agricultural products or foodstuffs maintain unique quality and properties exclusively tied to their specific geographical origin.
Peinirli
Peinirli, a Pontian delight brought by refugees in the interwar period. Boat-shaped open pie, baked like pizza, filled with yellow cheese, cold cuts, eggs, and veggies.
Perek
Perek, a Pontian delight, a light and delicious cheese-filled pastry. Traditionally roasted on sats, it preserves well, a symbol of resilience from Pontus, Greece.
Petimezi
Petimezi, ancient Greek and Roman sweetener, concentrated grape-must syrup. Nutrient-rich with B vitamins, iron, calcium. Used in baking, coating, salads, a staple in Greek cuisine
PGI
Protected Geographical Indication (PGI) signifies the unique quality and characteristics of agricultural products or foodstuffs tied to their specific geographical origin.
Pihti
Pihti, a cherished dish since Byzantine times, a spicy pork appetizer. Boiled with spices, enjoyed during Christmas, New Year, and carnival seasons. Balanced acidity complements rich pork.
Pita
Pita in Greece: versatile pastry delights like tiropita, spanakopita, and zucchini pita. Also, a flatbread used for souvlaki with various toppings regionally.
Pitarakia
Pitarakia: Milos - Cheese-filled pastries with handmade pastry, manoura cheese, and onion, baked. Crete - Dough with raki, lemon zest, yogurt, filled with mizithra, fried. Enjoy as meze or with ouzo.
Pitaridia
Pitaridia, traditional Greek handmade pasta from Kos. Rolled, boiled in beef broth, served with butter and cheese or paired with meat-and-tomatoes sauce. Festive delicacy in island celebrations.
Pitaro
Pitaro, a crescent-shaped tiropita from Kythnos. Made with leftover bread dough, stuffed with trima cheese of Kythnos' emblematic grainy, spicy, and buttery delight.
Pitaroudia
Pitaroudia, a dish traditional to Rhodes, is a wonderful meze for vegetarian, a meatball dish with chickpeas or other vegetables.
Plaki
Plaki: Oven-baked white fish with herbs, tomatoes, onions, potatoes. Substitute fish with legumes for a delicious alternative. Cook at 180°C for 1 hour.
Plasto
Plasto: Agrafa's quick cornflour pita, born in Ottoman times. Originally made with green leaves, now using cornflour and market veggies. Popular in Thessaly for events.
Platetsi
Salamis Platetsi: Traditional round pita, year-round staple. Wheat flour, olive oil. Crispy outside, soft inside. Variations with feta, tomato, olives. Perfect bread alternative.
Politiko Tsoureki (a G.G Recipe)
Discover the essence of tradition with this Politiko Tsoureki recipe—a sweet, aromatic bread filled with love, history, and the flavors of Constantinople.
Pontzi
Pontzi is a very strong beverage that can be savored in all of the Cycladic islands made from berries and loads of honey served hot but also cold.
Porketa
Porketa is a steak-roll made with pancetta without bones and, wrapped in pork skin, stuffed with aromatic spices and then slow-cooked in the oven.
Possa
Possa Cheese: Kos tiropita staple, made from goat/sheep milk. Aged in wine lees for rich flavor. Versatile: great in salads, with fruits, or enjoyed plain with tsipouro.
Poungia
Poungia: Aegean Lenten delight, small fried filo pouches filled with wild greens like beet chard, hartwort, sorrel, and fennel. Aromatic and flavorful.