Tikvenjača is a beloved Bosnian savory pie made with phyllo pastry, colloquially known as jufka, and a marrow filling. The marrow is peeled, cut into small cubes or grated, and salted. The marrow is often mixed with eggs, which is not a must. The filling is arranged on the jufka, which is then rolled, and the pie rolls are arranged into an oiled baking tray in the shape of a coil. Once baked, the pie is often doused in kaymak.

Tikvenjača

Italy

Torta di pepe di Camaiore is a traditional savory pie originating from Camaiore. The base is usually made with a combination of flour, salt, olive oil, and water, while the filling is made with a mixture of rice, eggs, ricotta, chard, milk, Parmigiano-Reggiano, nutmeg, salt, and black pepper. Heated milk and ricotta are mixed with cooked rice, chopped chard, cheese, nutmeg, eggs, salt, and a generous amount of black pepper. The pie is baked in the oven, sprinkled with more black pepper, and it&rsquo;s then enjoyed, either cold or lukewarm.

Torta di pepe di Camaiore

Traditionally prepared and consumed on Easter, the recipe for this savory pie from Liguria can be traced back to the 16th century. Pasqualina is made with up to 33 layers of thin pastry, representing the 33 years of Christ's life. The pie is filled with a combination of spinach, swiss chard, arugula, fresh cheese, and eggs. A large pasqualina can even have up to 12 eggs on the inside &mdash; a symbolic culinary representation of the 12 apostles. A number of different variations of the pie were introduced to Argentina and Uruguay by Italian immigrants. These South American versions of the pie are known as tarta Pascualina, and they feature a different crust which is made with empanada dough instead of the thinly-rolled Italian pastry dough.

Torta Pasqualina

Torta tal-irkotta is a Maltese pie consisting of a puff pastry or shortcrust pastry base that is filled with a combination of ricotta, goat's cheese, beaten eggs, cream, chopped parsley, and either broad beans or peas. The pie is a favorite with many Maltese people, and it is typically baked until it develops a golden-brown color on the exterior. It is then sliced and (ideally) served with a fresh salad on the side.

Torta tal-irkotta

Torta tal-lampuki is a traditional pie made with lampuki as the key ingredient. Also known as dolphinfish or small dorado, lampuki swims in Maltese waters from August until November. When used in torta tal-lampuki, it is combined with olives, spinach, and any other ingredients that can be found in a typical Maltese kitchen &ndash; be it onions, tomatoes, capers, or mint. Due to the abundance of local recipes, no torta tal-lampuki pie is the same. The pie is baked until golden brown, and it is recommended to serve it lukewarm, as it may crumble if served straight out of the oven.

Torta tal-lampuki

Tortino di carciofi is a traditional dish originating from Tuscany. This savory tart is usually made with a combination of flour, olive oil, butter, eggs, artichokes, heavy cream or milk, salt, pepper, and nutmeg. The artichoke pieces are dredged in flour and fried in olive oil until golden and crisp. They're placed into a buttered baking dish and a mixture of eggs, cream, salt, pepper, and nutmeg is then poured on top of the artichokes. The dish is baked in the oven until the eggs puff up and the tortino becomes golden. Once done, tortino di carciofi is served immediately while still warm.

Tortino di carciofi

Tortino di patate e carne is a traditional pie originating from the region of Alto Adige. This savory crustless pie is usually made with a combination of onions, butter, olive oil, potatoes, bay leaves, marjoram, parsley, seasonings, and pieces of boiled or roasted meat such as veal, beef, or chicken. The onions are saut&eacute;ed in butter and oil, followed by the meat, potatoes, bay leaves, and marjoram. Once all the ingredients have been browned, the dish is seasoned with salt and pepper and mixed with chopped parsley. The mixture is worked into the shape of a pie with a wooden spoon, and it's then served warm.

Tortino di patate e carne

North Macedonia

Vele&scaron;ka pastrmajlija is a traditional savory pie primarily associated with the city of Vele&scaron; in central North Macedonia. It typically has an elongated, oval shape. The base of the dish is bread-like dough, and the primary topping is meat, either pork, mutton, or veal 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. What makes this version of pastrmajlija unique is the addition of eggs, cracked over the meat once the pie is nearly completely baked. 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).

Veleška pastramajlija

Croatia

Vidovečki hajdini gibanek is a traditional pie originating from the Vidovec area. Although the method of preparation varies from household to household, it's usually prepared with a combination of white flour, buckwheat flour, fat, salt, milk, bread rolls, cottage cheese, eggs, sour cream, semolina, sugar, pumpkin, and butter. The flour, fat, salt, and milk is mixed into a dough, while the pumpkin is grated and boiled. The bread rolls are sliced and topped with milk, then combined with semolina, grated pumpkin, eggs, sugar, sour cream, and cottage cheese. The dough is rolled and lined on the inside of a circular earthenware pot, which is then topped with the filling and covered with the remaining dough in alternating layers. Before baking, the pie is topped with sour cream and butter. Once baked, the gibanek is sliced into triangles and served warm.

Vidovečki hajdini gibanek

Vrbovečka pita is a traditional sweet pie originating from Vrbovec, hence the name. The pie is made with a combination of flour, fat, honey, salt, eggs, baking powder, hazelnuts, raisins, sour cream, rum, fruit jam, and powdered sugar. The dough is made by mixing flour, sugar, honey, salt, eggs, and baking powder. The nuts are ground and combined with the other ingredients for the filling. The base is first smeared with fruit jam, followed by the filling, while strips of dough arranged into a lattice pattern are placed on top of the pie before baking. Once baked, this sweet pie is sprinkled with powdered sugar before serving.

Vrbovečka pita

Germany

Deeply intertwined with the tradition of the annual Weimar Onion Fair, the Weimarer Zweibelkuchen is an onion tart consisting of a yeast dough base that is layered with gently fried onion slices and topped with a mixture of eggs and sour cream. You can stumble upon these lovely tarts in October during the Onion Fair, but also in local bakeries throughout the year.

Weimarer Zwiebelkuchen

United States

White potato pie is a traditional sweet pie originating from Maryland. In order to make it, a pie crust is filled with a combination of mashed potatoes, butter, sugar, salt, baking powder, whipping cream, milk, eggs, vanilla, nutmeg, and (optionally) lemon slices for garnish. The filling is poured into the crust and it's then baked in the oven until done. This creamy and velvety pie is especially popular at local church potlucks and Thanksgiving dinners. In some recipes, this pie is also referred to as the Eastern Shore white potato pie.

White Potato Pie

Zlevanka (also called bazlamača, zlevka, kukuruznjača, and a variety of other names) is a traditional peasant pie-like dish that is especially popular in the central and northern parts of Croatia. It consists of eggs, sugar, salt, corn flour, milk, fresh cheese or sour cream, yeast, and oil. The pie is sometimes enriched with the addition of grated apples or poppy seeds. There is also a unique variety of the dish called Svetojanska zlevanka, unique for the fact that the corn flour must be made in a mill in Sveta Ana, near Đurđevac. The corn used for the production of the flour must be of an ancient sort and shouldn't be grown on the same field with the hybrid varieties of corn.

Zlevanka

Žufenjaki or kukuruzna zlevanka sa žufom is a traditional dish originating from the Međimurje region. Although there are some variations, this savory pie is usually made with a combination of corn flour, butter, žufa (pumpkin seeds), sugar, salt, and water or milk. The pumpkin seeds are pounded and mixed with the corn flour, butter, sugar, salt, and water or milk in order to make the dough. The dough is stretched and cut into desired size, and it's then placed in a buttered baking dish. Some butter or pork fat is placed on top of the dough as well, and the savory pie is then baked until golden brown.

Žufenjaki

Although it translates to onion cake, German zwiebelkuchen is better described as a savory onion pie. The base of the dish is a thin, buttery crust that is usually made with yeasted dough. The center of the pie is filled with a combination of caramelized onions, smoky bacon, and a creamy mixture of eggs and sour cream. The pie is usually spiced with salt, pepper, and caraway seeds, which give the dish a deep and earthy flavor. Even though there are several varieties of zwiebelkuchen, it is traditionally baked as a round deep-dish pie. In the past, this savory delicacy was made with sour milk and plain bread dough&ndash;common staples in many German households. Today it comes in many shapes, including the usual flat, rectangular form, and can be adapted with many ingredients such as leeks and cottage cheese. It is commonly prepared at home but can be found in many German restaurants across the country. Zwiebelkuchen is commonly consumed during the annual grape harvest, and it is recommended to pair it with traditional young wines.