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Perfect for a picnic or a quick meal, the Melianthos kouroú pies are the ultimate finger food.
They are small enough to finish off in 3-4 bites, but also rich enough to bring you satiation -and perhaps a bit of happiness- after having just a couple of them.
The filling of these summer kolokythopitakia contains ground courgette, onions, and spring onions sautéed with extra virgin olive oil. Feta, pecorino, free-range eggs and aromatics further enrich the flavour profile.
Made with excellent ingredients, the dough brings together organic white, spelt and rye flours, creamy yogurt, free-range eggs, fragrant butter, extra virgin olive oil and organic cold-pressed sunflower oil.
The result is a crust that is tender yet crumbly and an absolute joy to bite into. In fact, they taste so good that you can’t have only one!
These kolokythopitákia are carefully filled and pleated, egg-washed for shininess, sprinkled with flaked almonds and baked until crispy at the base.
Available from June-September.
Allergens: Wheat, Eggs, Milk. This product is made in a kitchen where various nuts, sesame, soya, dairy and eggs are handled. View detailed ingredients, baking and storage instructions.
Suitable for vegetarians.