France

This variety of the French quiche is suitable for vegetarians, as it utilizes a variety of fresh vegetables such as zucchini, tomatoes, onions, or bell peppers. The choice of vegetables is left to the cooks, but tomatoes are usually a staple of quiche Proven&ccedil;ale. The vegetables are combined with cheese, eggs, and seasonings such as Herbes de Provence. A pastry shell is then filled with this savory combination and baked until puffy and browned, when it is ready to be consumed.

Quiche Provençale

Rieslingspascht&eacute;it is a traditional meat pie coming from Luxembourg, consisting of a pastry shell that surrounds a filling of p&acirc;t&eacute;-like meat mixture in Riesling aspic. The pastry base is typically made by combining flour, butter, lard, water, salt, and a splash of Riesling wine, while the filling usually consists of pork or veal, chopped white bread, vegetables, herbs, spices, and Riesling wine. Holes for releasing steam are traditionally made in the pie&rsquo;s top, and the pie is brushed with beaten egg yolks before baking for a nice glazed finish. Rieslingspascht&eacute;it can be found in numerous bakeries in the country, and it is typically enjoyed chilled with a variety of side dishes and a glass of Riesling wine.

Rieslingspaschtéit

Croatia

Once a staple among the miners who would enjoy it during the long working hours, this savory pie consists of a cheese filling that is neatly wrapped between two thin layers of dough. The filling is occasionally enriched with other ingredients such as walnuts, green onions, or leeks, and before baking, the whole pie is smeared with sour cream. Greblica first appeared in the 16th century, following the development of the mining industry in Rude, a settlement adjacent to the city of Samobor. The dish got its name from the location where it originated and the traditional ash rake tool called greblica. Though mining is not practiced in the area anymore, this dish was transformed into a local delicacy that is nowadays enjoyed as an authentic specialty, usually prepared for various special occasions.

Rudarska greblica

Samsun pidesi, from Turkey's Samsun Province, encompasses three distinct varieties: Bafra pidesi, Terme pidesi, and &Ccedil;arşamba pidesi. Terme pidesi is an open-faced pie made with a dough of flour, water, salt, yeast, and sugar. It's topped with meats, cheeses, or pastırma and can include a whole egg placed atop the filling. It's about 70-80 cm (28-32") long and 15 cm (6") wide. Bafra pidesi is canoe-shaped, about 1 meter (3.2 ft) long and 2.5 cm (1") wide. The dough is made with flour, water, yeast, and salt, and the pie is filled with pre-cooked ground beef, onions, and spices, then baked and topped with small chunks of butter. &Ccedil;arşamba pidesi is a soft, long loaf, about 75-80 cm (30-32") long and 4-5 cm (2") wide. The sourdough-based dough wraps around a minced beef and onion filling, finished with a smear of butter for added flavor. Each type reflects Samsun's diverse baking traditions, offering a range from crispy to soft textures and varied fillings. Also, all three types of Samsun pidesi carry a geographical indication.

Samsun Pidesi

Italy

Sa Panada is a traditional savory pie from the Italian island of Sardinia. It is made with pasta violata (dough prepared with durum wheat flour and lard) filled with a mixture of potatoes, onions, cheese, and mint. The origins of Sa Panada can be traced back to the rural areas of Sardinia, where it was originally made by shepherds and farmers as a portable food that could be taken with them while they were working in the fields. Over time, the dish became popular throughout the island and is now considered a staple of Sardinian cuisine, typically served as a main course and an irreplaceable delicacy for festive occasions and celebrations. It is worth noting that almost every Sardinian town and village has its own version, mainly differing in the type of filling - from meat and seafood to various seasonal vegetables.

Sa Panada

Sa panada is a traditional Sardinian baked pie filled with eel and potato, famously crafted in Assemini, a small town in the southern Campidano region, just 15 kilometers from Cagliari. The preparation of sa panada begins with a sturdy dough made from durum wheat flour, lard, water, and salt. This dough forms a pot-like shape, su croxu, supported by carefully folded edges and sealed with an intricately braided seam called sa cosidura, resembling a decorative crown. The pie is stuffed with a hearty filling, traditionally made with eels or lamb, complemented by potatoes, broad beans, or artichokes. These ingredients are seasoned with garlic, parsley, dried tomatoes, pepper, lard, and extra virgin olive oil, creating a dish that is both flavorful and aromatic. True to its origins as a complete and portable main dish, the raw ingredients are enclosed in the dough and baked slowly. This method allows the filling to cook in its own juices, enriching the crust with a savory depth of flavor. The result is a large, golden-brown pie with a crispy, nutty crust and a tender, succulent filling. Sa Panada&rsquo;s size and craftsmanship, along with its medieval roots, set it apart as a culinary and cultural treasure. Historically, sa panada was designed for practicality, preserving and transporting food efficiently, while its intricate design reflects Sardinia&rsquo;s artistic and culinary ingenuity. Known for its ceramic manufacturing tradition, Assemini is also celebrated as the capital of sa panada, an honor reflected in the annual Panada Fest held every October. This dish, deeply rooted in Sardinia&rsquo;s medieval history, is not only a culinary masterpiece but also a visual work of art.

Sa panada di Assemini

Serbia

Sečenica is a traditional savory pie originating from Vranje. It's made with a combination of flour, oil, yeast, salt, sugar, milk, cheese, and eggs. Once the dough has been prepared, it's rolled into thin sheets, brushed with oil, then stuffed with a combination of cheese and egg whites. The yolks are used to brush the pie before it's baked in the oven. If desired, sour cream can be added to the cheese and egg whites. Once it turns golden brown on the exterior, sečenica is ready to be enjoyed. This pie is usually sliced into squares before serving.

Sečenica

Originating from the region of Urfa, semsek is an Armenian dish made with a smooth, elastic dough that is topped with a meat mixture. Resembling a small pizza, this Armenian specialty usually consists of a thin dough base which is covered with a mixture of ground beef or lamb, onions, plain yogurt, pomegranate juice, pine nuts, spices, and seasonings. Its edges are then carefully crimped inward, and it is fried in a pan on both sides, first with the meat side on the bottom. Semsek is also often shaped into a triangle, with its edges folded over, thereby leaving a part of the meaty center open to ensure the meat cooks through while being baked.

Semsek

Slovenia

Sirova zafrknjača is a traditional dish originating from the Kozjansko area. The dish consists of dough that's topped with a mixture of cottage cheese, sour cream, eggs, and sugar. The dough is made with a combination of flour, yeast, milk, and salt. It's kneaded into a circular shape and it's then topped with cottage cheese, sour cream, and sugar. The edges of the dough are folded just around the topping, and the pie is then brushed with a mixture of eggs and sugar before it's baked in the oven until golden brown. There is also a savory version of this pie and it's made by replacing sugar with salt. Sirova zafrknjača is always served warm, and in the past it used to be baked for field workers and on holidays.

Sirova zafrknjača

Latvia

Sklandrausis, which was granted a TSG status in 2013, is a round pie from Latvia prepared in the area since the 16th century. The dough, which is made from unleavened rye flour, is rolled into discs and shaped so that the edges are folded upward. The filling of potato and carrots is layered atop one another, and once everything is assembled, the top can be coated with cream and sprinkled with either cinnamon or caraway seeds. The pie is meant to be eaten cold with tea or milk.

Sklandrausis

United States

Sour cream raisin pie is a traditional pie that&rsquo;s especially popular in Iowa and its State Fair. The pie consists of a pie shell with a creamy filling containing raisins, and a top layer of fluffy meringue. The ingredients usually include pie shell, sour cream, sugar, raisins, flour, cream of tartar, and eggs. Once done, the warm filling is poured into a pie shell, and the meringue is then spread over the filling. The pie is baked, then chilled before serving. At the Iowa State Fair, sour cream raisin pie is regularly baked by eager contestants.

Sour Cream Raisin Pie

Sour orange pie is a traditional dessert originating from Florida. This sweet pie consists of a pie crust, filling, and meringue topping. The crust is made with a combination of graham crackers, sugar, and butter; the meringue topping is made with egg whites, sugar, and cream of tartar; and the filling is usually made with a combination of condensed milk, sugar, egg yolks, orange juice and zest, and lemon juice and zest. Originally, Floridians used sour Seville oranges that came to Florida via the Spanish who arrived in the state in the 16th century. If properly prepared, sour orange pie should have a cleaner and brighter flavor than its cousin, the famous key lime pie.

Sour Orange Pie

Stargazy pie is a savory Cornish pie filled with hard-boiled eggs, potatoes, bacon, mustard-flavored custard, and whole sardines that are poking their heads through the top crust, appearing to gaze at the stars, hence the name. The unusual, whimsical dish was originally prepared to celebrate the heroic fishermen's catches during the cold, stormy winters. The whole catch was baked into a pie and many believe that it saved the Mosehole village of Cornwall from starvation. The festival is celebrated annually, and it is known as Tom Bawcock's Eve. Although the arrangement of the fish seems highly eccentric, there's actually a good reason for their placement - the need to preserve as much of the essential oils as possible. Therefore, the fish are arranged so that their oils run back into the filling as it cooks.

Stargazy pie

Steak pie is a traditional dish consisting of a pastry shell filled with stewed steak, gravy, and various vegetables, depending on personal preferences. The early versions, first recorded in the 18th century, consisted of a beefsteak pudding combined with suet. Today, the dish is popular throughout the United Kingdom, and it is traditionally served on New Year's Eve in Scotland. It is recommended to pair the pie with chips, salt, and vinegar.

Steak Pie

North Macedonia

&Scaron;tipska pastrmajlija is a traditional savory pie primarily associated with the city of &Scaron;tip in eastern North Macedonia. It typically has an elongated, oval shape, distinguishing it from other similar dishes. The base of the dish is bread-like dough, and the primary topping is meat, either pork or mutton, chopped into little pieces. Additionally, the meat is seasoned with various spices. &Scaron;tipska pastrmajlija is traditionally baked in an oven until the crust becomes golden brown and the meat is well-cooked. It's often served hot and can be eaten as a main dish, often accompanied by a side of yogurt or tarator (a cold cucumber and yogurt soup).

Štipska pastrmajlija

Svetinikolska pastrmajlija is a regional variation on the traditional North Macedonian pastrmajlija (a rustic bread pie) hailing from the town of Sveti Nikole. It consists of an oval-shaped dough base topped with crumbled sirenje (white cheese), cubed or sliced meat (usually pork), and eggs. Traditionally, the pie is finished with a few dollops of lard or margarine on top, and it is then baked in an oven at very high temperatures. This savory bread pie is typically served with sides such as hot pickled peppers and pickled cucumbers, and it is commonly washed down with plain yogurt or red wine, depending on the occasion.

Svetinikolska pastrmajlija

Georgia

Tarkhunis ghvezeli is a traditional pie originating from the eastern parts of the country. The dough is usually made with a combination of flour, yeast, eggs, butter, milk, and salt. The balls of dough are rolled into a circle that's placed into a baking pan, and it's then filled with a mixture of saut&eacute;ed onions, scallions, and tarragon leaves. Chopped hard-boiled eggs and black pepper are sprinkled on top, and everything is dotted with butter. Another layer of dough goes on top, the pie is sealed, brushed with egg yolks, pricked with a fork, and then baked until the pie becomes golden brown.

Tarkhunis ghvezeli

Belgium

Tarte al djote is a traditional dish originating from the city of Nivelles. This savory pie is prepared with a combination of cow's milk cheese, chard, butter, onions, eggs, parsley, and pepper. The base, or the dough for the pie is made with flour, butter, eggs, milk, yeast, and salt. Once assembled, the pie is baked until golden brown, and it's then served while still soft and hot, sprinkled with knobs of salted butter which will trickle down the pie. It is believed that tarte al djote dates back at least to the 13th century.

Tarte al d'jote

Australia

Dating back to the 19th century in Hobart, Tasmanian scallop pie is a savory treat consisting of fresh Tasmanian scallops that are smothered in curry sauce and tucked into puff pastry, which is then baked to perfection. This classic pie has been traditionally prepared in seaside bakeries throughout the state, and it uses freshly plucked Tasmanian scallops hailing from the East Coast of the state. The curry sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer. This seafood specialty can only be savored in cafes and restaurants in the state when it&rsquo;s scallop season, but it is usually available in bakeries throughout the whole year.

Tasmanian Scallop Pie

Tiella di Gaeta is a savory pie consisting of two layers of crispy dough that is generously filled with boiled octopus or squid, tomatoes, capers, and Gaeta olives, then flavored with parsley, pepper, and salt. Although a local legend says that this dish was invented by Frederick IV of Bourbon, it is much more likely that it was, like so many others Italian gastronomical specialities, originally prepared as a poor man's meal and a way to use up leftover food. The fillings may vary and include other types of seafood such as salt cod or anchovies and different seasonal vegetables, but tiella always has to be soaked in the famous olive oil from Gaeta.