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 he art of making pies is an integral part of Greece's culinary tradition.
Despite the fact that the making of pies ala Greek style require great skill and patience, these are extremely popular in every corner of the country.
Unlike other culinary traditions, which in our days are slowly disappearing as a result that the modern housewife has not the sufficient time to spend for making complicated dishes the pie making tradition is still alive and well.
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Apart from the materials used for the filling of each pie type, all the Greek pies have something common, the 'fillo', a special dough composed by very thin pastry sheets.
The fillo can be found everywhere in Greece as it is produced in excess by country's large state of the art industries of the frozen dough sector.
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The frozen fillo is an important export product of Greece and can easily be found in most supermarkets and special shops throughout the world.
The most popular pies in Greece are the 'tyropita' (cheese pie), the 'spanakopita'
(spinach pie) and the 'kreatopita' (meat pie).
 ll these pies are real rich dish, brilliant for lunch.They are served hot, or warm.
Today in Greece they are large state of the art industries both of the frozen dough sector and of the ready meals sector, which produce the same pies by the same raw materials used for making the homemade pies.
Similar to the homemade ones, the making of each pie has its own technique and follows specific rules of preparation and execution.
Such pies are exported throughout the world as they are sought after products.
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