Croatia

This traditional bread-like pie comes from the Croatian region of Lika, hence the name. It consists of flour, grated cheese, baking powder, sour milk, eggs, salt, and oil. The combination of those ingredients is then placed in a large baking tray and baked until the pogača develops a golden crust. It is recommended to serve it with a glass of yogurt or sour milk on the side.

Lička pogača sa sirom

Greece

Manitaropita is a traditional pie that's especially popular in Kastoria. Although there are many variations, the pie is usually made with thick sheets of phyllo dough that are filled with a combination of saut&eacute;ed portobello mushrooms, onions, garlic, tomatoes, olive oil, mint, parsley, oregano, thyme, olives, and crumbled feta cheese. The pie is often brushed with olive oil and sprinkled with sesame seeds before baking. Once baked until golden brown, manitaropita is left to cool down, and it's then cut into slices before being served.

Manitaropita

United States

Hailing from Vermont, the largest producer of maple syrup in the US, maple cream pie is a sweet pie filled with a combination of maple syrup, egg yolks, brown sugar, vanilla extract, salt, milk, and heavy cream. The crust is usually made from butter, flour, sugar, salt, and often cream cheese. The filling is poured into the pie crust, and the pie is then chilled. When served, it is recommended to serve each slice of pie with a generous dollop of whipped cream.

Maple Cream Pie

Marlborough pie is a traditional sweet pie originating either from Marlborough, Massachusetts or Marlborough, England. This historic pie supposedly dates back to the time of the early English settlers and it's usually made with a combination of flour, sugar, salt, butter, and ice cold water (the crust), while the filling is made with apples, lemon juice, sherry, butter, sugar, eggs, cream, cinnamon, nutmeg, and salt. Marlborough pie is baked in the oven until the custard is set. It is believed that the pie was originally called Marlborough pudding (in England), and in the late 19th century in the United States, the pie was a staple at Thanksgiving festivities in New England.

Marlborough pie

Masnica is a typical representative of the Lika region cuisine, a pie that consists of flour, water, salt, and sugar. The dough is typically filled with a combination of fresh cow's cheese, sour cream, and eggs. There are two basic types of masnica &ndash; kisela masnica (sour masnica) made with a tiny bit of yeast, and maslenica, a variety without yeast. Before baking, the pie is traditionally brushed with oil or margarine. It can also be enriched by ingredients such as raisins, garlic, or prosciutto, and it is typically served with yogurt, sour milk, or a variety of spreads and jams.

Masnica

Australia

Mince and cheese pie is a traditional meal. The pie is prepared with a shortcrust pastry shell filled with a combination of cheese cubes and mince. The mince is typically made with onions, garlic, carrots, ground beef, mushrooms, tomato paste, and beef stock, and it is seasoned with oregano and freshly ground salt and pepper. Once the filling is prepared, the pie is sealed with puff pastry on top and baked until golden-brown in color. It is recommended to serve it with steamed peas on the side.

Mince and Cheese Pie

Georgia

Mkhlovani is a traditional stuffed pie originating from the mountainous regions, including the nearby Ossetia. The dough for the pie is usually made with a combination of flour, sugar, salt, yeast, and oil, while the filling is made with a mixture of greens (such as spinach, dill, or beetroot leaves), butter, salt, walnuts, eggs, and cheese such as Sulguni. The herbs are chopped and mixed with grated cheese, eggs, and walnuts. The dough is flattened, stuffed with the filling, and the dough is then closed around it in order to create disk-like shapes. The mkhlovani is baked in a pan over medium heat. Once golden brown and crisp, this stuffed pie is often dotted with butter and served hot.

Mkhlovani

Italy

Hailing from Sicily, &lsquo;mpanate is a savory pie that has been traditionally prepared in the provinces of Catania, Syracuse, and Ragusa. Made with the same dough as focaccia (an Italian flatbread), the pie typically consists of two dough disks that encase a filling of savory ingredients such as chunks of meat, potatoes, fish, seafood, vegetables, leafy greens, olives, and cheese. Although it usually has a round shape, &lsquo;mpanate can sometimes also take on the shape of a scaccia or a calzone. Around Easter, people in Ragusa prepare a special &lsquo;mpanate filled with very young lamb meat called &lsquo;mpanate ri agnieddu, which is traditionally enjoyed for Easter Sunday lunch.

'Mpanate

This traditional Scottish pie consists of a hearty filling made with thinly beaten slices of beefsteak that are rolled around mussels or oysters&mdash;which are often themselves wrapped in streaky bacon&mdash;and an egg-glazed, puff pastry top. As suggested by its name, the pie hails from Musselburgh, one of Edinburgh&rsquo;s fishing ports which was originally known as Eskmouth, but was eventually renamed because of the abundance of mussels at the mouth of the River Esk. Musselburgh pie is said to have originated in the early 1800s and was invented by the local housewives who used to source the mussels from the said river, using them as a frugal way to bulk up their meat pies.

Musselburgh Pie

Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked. It is then topped with fresh blueberries (in Finland they traditionally use bilberries, which are very similar, but different to North American blueberries) mixed with sour cream, eggs, sugar, vanilla, and cardamom, if desired. The pie is placed back in the oven and it's baked until the middle is set and the edges have browned. Once baked, mustikkapiirakka is cut into slices and enjoyed warm or cold. It's recommended to pair it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Mustikkapiirakka

Not derby pie is an American pie consisting of a pastry pie shell filled with chocolate and walnuts or pecans. It was created in 1950 at the Melrose Inn in Prospect, Kentucky by George Kern and his parents. It&rsquo;s usually associated with the Kentucky Derby. The recipe is kept secret, and the name Derby Pie is trademarked by Kern&rsquo;s Kitchen. That same Kern&rsquo;s Kitchen is notorious for their horrible litigious practices and it has filed more than 25 lawsuits against websites that post new recipes for derby pie.

Not Derby Pie

Ogulinska masnica is a traditional dish hailing from Ogulin. In order to prepare it, yeasted dough is filled with a combination of saut&eacute;ed onions, eggs, and lard. Once filled, the dough is traditionally shaped into a horseshoe, brushed with egg wash, then baked until golden on the exterior. Ogulinska masnica should always be served piping hot. Nowadays, there are also a few variations, so some cooks omit the onions or add cream to the filling.

Ogulinska masnica

Oparu&scaron;a is a traditional Bosnian pie made with a simple unleavened dough that is baked and poured over with a mixture of milk and sour cream. The preparation starts with making the dough by mixing wheat flour, butter, salt, and boiling water, which is then pressed into an oiled baking pan. The top of the dough is decorated with indentations made with a spoon and put to bake. While baking, the milk, butter, and sour cream are boiled and poured over the finished pie. The pie is then baked in the oven to soak up some milk. Oparu&scaron;a is often served with a salad, sour cabbage, meat, or cheese.

Oparuša

Oromo is a large steamed pie whose variations can be found through Kyrgyzstan and Kazakhstan. It is prepared with a thin sheet of dough that is sprinkled with various ingredients before it is rolled into a large coil and left to steam. The fillings are incredibly versatile and may include anything from shredded meat to different vegetables such as potatoes, pumpkin, or onions. This traditional dish should always be enjoyed freshly prepared, and it is typically served sliced. Occasionally, it is accompanied by tomato or cream-based dips.

Oromo

Otaheite apple galette is a sweet Jamaican galette made with Otaheite apples as key ingredients. The apples are sliced and mixed with cinnamon, lime juice, brown sugar, nutmeg, and rose water, then arranged into a baking dish that's lined with the galette dough, consisting of flour, brown sugar, salt, and coconut oil. The galette is baked in the oven until it becomes golden and crispy and the apples nicely caramelized. Otaheite apple galette is served warm.

Otaheite Apple Galette

Pastel de carne is a variety of pastel made with ground meat, and some people like to compare it to the famous shepherd's pie. The dish is especially popular throughout South America. The meat pie consists of ground meat and hard-boiled eggs in a pastry shell, topped with mashed potatoes and cheese. The combination of these ingredients is then broiled or baked until the cheese melts. Pastel de carne can be found throughout numerous bars and restaurants in South America, where it is traditionally served cut into halves or fourths, making it easier for consumption.

Pastel de carne

Pasteles are rectangular meat pies filled with a variety of ingredients, encased in masa dough that is then wrapped in a single banana leaf. The dough can be made with numerous ingredients such as cassava, taro, potatoes, or green bananas. The fillings are usually prepared with pork or chicken, with the addition of herbs and spices such as coriander and garlic, used to bring out the flavor of the meat. The typical condiments served with pasteles are ketchup, tabasco, or pique criollo, a hot sauce made from local hot chilis that have been pickled in vinegar. The history of pasteles is debated, as some say that they originate from Taino Indians who were already living on the island when Columbus arrived, while the others claim they were invented by African slaves who used to work on sugar plantations. Whatever the answer is, the fact remains that these flavorful meat pies are loved by young and old alike and bring the whole family together.

Pasteles

Pastilla is a stuffed pastry from Morocco, also known as b'stilla or bastilla. The rich, sweet and savory pie is filled with an unusual mix of pigeon or chicken meat, eggs, almonds, and cinnamon. It is commonly prepared for special events such as holidays, weddings, or parties. The name stems from the Spanish word for pastry &ndash; pastilla. It is a time-consuming dish, but well worth the effort, as the end result is an incredibly flavorful, crispy warqa pastry, concealing savory meat and spices such as saffron, nutmeg, and ginger, topped with fried almonds and a dash of powdered sugar and cinnamon. Although it is quite sweet on the exterior, this is a main course dish and not a dessert, as it is a plat complet, a dish with everything - the contrasts of savoriness and sweetness working together in unison. For the adventurous, there is also a modern and popular seafood pastilla, filled with fish, calamari, shrimp, and Asian rice noodles.

Pastilla

North Macedonian answer to pizza is called pastrmajlija, a rustic bread pie consisting of dough topped with cubed or sliced meat (usually pork and cured mutton), with variations that might include eggs, hot peppers, and other ingredients. Pastrmajlija is often baked in traditional ovens at very high temperature. This oval-shaped delicacy is sometimes accompanied by hot pickled peppers, and it is especially popular during the colder, winter months. The name of the dish is derived from the word pastrma, meaning salted and dried sheep or lamb meat.

Pastrmajlija

Bulgaria

Patatnik is a dish originating from Bulgaria's Rhodope Mountains region. It is a flavorful combination of shredded potatoes and onions, seasoned with salt, pepper, and mint. Additional ingredients include sirene cheese, eggs, and various peppers. The origin of the name is derived from the local word patat, meaning potato. Although the dish is traditionally baked in an oven, it can also be fried or boiled, either rolled out in sheets or as a homogeneous mixture of ingredients.