kalapaistos

Kalapaistos is a traditional Greek savory pie that appears in households and tavernas across Greece. The dish is typically prepared as a layered casserole rather than a pastry encased pie; the most common version uses thinly sliced potatoes as the base, layered with onions and cheese, and seasoned with herbs such as oregano, dill, or parsley. Variations may include tomato slices, peppers, or other vegetables, and some recipes incorporate ground meat.

Preparation generally begins with preparing the potatoes, which are either parboiled or very thinly sliced. The pan is lined with a layer of potato, followed by layers of onion, cheese, and herbs, with additional potato layers on top. A binding component, such as beaten eggs or a milk–egg mixture, is sometimes added to help hold the layers together, though some versions rely on the potatoes themselves for structure. The dish is then baked until the top is golden and the potatoes are tender.

Kalapaistos is related to other Greek baked dishes such as pastitsio and moussaka but is distinguished by its emphasis on potatoes and a lighter use of béchamel or heavy sauces. Regional and familial variations exist, reflecting local tastes and ingredient availability. The pie can be crustless or may feature a bottom or top crust of phyllo or another pastry in certain regional versions. It is typically served hot or warm, often as a main course, and is commonly accompanied by a simple salad or yogurt.

The name Kalapaistos is used in recipes and menus and represents a category of traditional Greek potato pies rather than a single standardized dish.