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.

Glossary