Teas

The teahouses are traditional fried pies made in Laconia and especially on the foot of Parnon and in Monemvasia.

The content of the pie varies depending on the region.

So in her area Monemvasia the teapots are filled with greens such as spinach, myrons, cauliflower and feta.

In the region Neapolis (Vatika) the teas are stuffed with fresh goat cheese, and herbs, mainly mint.

In both cases, in the pies, either in the form of a square envelope or in the form of a semicircle, their sheet is always thin and during frying it becomes very crunchy, golden and swells slightly.

They were traditionally made with leftovers from a large pie and it was a kind of meze that was prepared on the spot until the big pie of the pan was baked.

Today in the taverns of Monemvasia, but also of Elafonisos - located five minutes from the Vatika - the teapots play the role of typical gastronomic ambassadors of the area, and of course they are made from handmade sheet and fried in local olive oil.