<Tr> <Td> Tiropita (τυρόπιτα) </Td> <Td> </Td> <Td> Tiropita or tyropita is a Greek layered pastry pie of a (feta) cheese filling . </Td> </Tr> <Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Description </Th> </Tr> <Tr> <Td> Fakes (φακές σούπα) or Faki (φακή) </Td> <Td> </Td> <Td> A popular lentil soup usually served with vinegar and olives and / or smoked herring (kipper). </Td> </Tr> <Tr> <Td> Fasolada (φασολάδα) </Td> <Td> </Td> <Td> A popular bean soup considered the traditional Greek dish . It is typically made from various beans, tomatoes, carrot, onion, celery, dried herbs, and plenty of olive oil . </Td> </Tr> <Tr> <Td> Kotosoupa (κοτόσουπα) </Td> <Td> </Td> <Td> A hearty chicken soup with pieces of chicken, thin pasta called fides (φιδές), and a rich flavoured broth . Vegetables are not commonly added . </Td> </Tr> <Tr> <Td> Hortosoupa (χορτόσουπα) </Td> <Td> </Td> <Td> A mixture of a variety of vegetables . Main ingredients are carrot, cabbage, zucchini, onions and potato . Sometimes served with cheese or yogurt . </Td> </Tr> <Tr> <Td> Magiritsa (μαγειρίτσα) </Td> <Td> </Td> <Td> A traditional Easter soup made with lamb offal and thickened with avgolemono . Endives and dill are commonly added . </Td> </Tr> <Tr> <Td> Patsas (πατσάς) </Td> <Td> </Td> <Td> A tripe soup . </Td> </Tr> <Tr> <Td> Psarosoupa (ψαρόσουπα) or kakavia (κακαβιά) as it is known on some Greek islands </Td> <Td> </Td> <Td> Various fish soups, using various fish and possibly vegetables (carrots, parsley, celery, potatoes, onion), </Td> </Tr> <Tr> <Td> Revithia (ρεβύθια) </Td> <Td> </Td> <Td> A chickpea soup . </Td> </Tr> </Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Description </Th> </Tr> <Tr> <Td> Fakes (φακές σούπα) or Faki (φακή) </Td> <Td> </Td> <Td> A popular lentil soup usually served with vinegar and olives and / or smoked herring (kipper). </Td> </Tr>

Greek food filled with meat and wrapped in a pita