The book includes useful tips for dough preparation and sheet rolling, with an extensive presentation of traditional techniques such as: "pitakia", "ilios", "traditional sheet", "giochades" or "phyllota", etc.
There are also many suggestions for fillings: cheeses, greens, vegetables, meat, fish, rice, and seafood. The reader will also find other categories of pies, such as uncovered pies, dessert pies, small pies, or mini pies, etc.
In total, 80 traditional and modern pies are presented, from the twisted cheese pie of Macedonia to the Pontian perek, the rice pie of Serres, the Vlach meat pie with leek, the eggplant pie of Veria, the Thessalian meat pie with lamb liver, and many others.
