Easter

A thin flat pie of Swiss chard, onion and parsley, baked on the hearth and brushed with garlic olive oil. Protected Croatian heritage food, simple and...

Sara Kovačević

A creamy, dense New York style cheesecake on a buttery biscuit base, topped with fresh berries.

Elira Hoxha

Stretched dough rolled around fresh cottage cheese, then boiled or baked under cream until bubbling. The comfort food of Zagreb and Zagorje, on UNESCO...

Sara Kovačević

Crumpled filo sheets soaked in a mixture of eggs, white cheese and sparkling water, baked into a tall, fluffy pie. Serbian breakfast at its best, with...

Milica Jovanović

Greek spinach pie with feta, dill and spring onions, wrapped in crisp olive oil filo.

Elira Hoxha

A rich, citrus-scented brioche with a three-cut cross on top, baked for Easter morning and blessed in church with the eggs.

Sara Kovačević

Flaky filo layered with spinach, feta and eggs. The Albanian byrek is baked in a large round tray and cut into wedges, perfect warm with a glass of ay...

Arjeta Krasniqi