Greek cuisine gyro, moussaka, dolmades, yuvarlakia and keftethes with the neighboring countries. To an even greater extent it is influenced by Italian cuisine and cuisines from other neighboring south European countries, and thus, especially in southern regions and the islands it includes several kinds of pasta, like hyllopites, gogkes and tziolia. Greek cuisine has a culinary tradition of some 4,000 years and is a part of the history and the culture of Greece. Its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence, via ancient Rome, throughout Europe and beyond. It
Greek cuisine wrapped in Filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakotyropita (spinach and cheese pie), chortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie) "etc." The Greeks do with filo what the Italians do with pizza; They have countless variations of pitas (savory pies). Even the word pita was originally spelled πίττα (pitta), which shows a similarity to pizza. The areas with the largest tradition of making Greek pitas are the North-Western (Hepirus) and Central Greece (also called Roumeli). Also, a big part of the Greek Cuisine are seeds and nuts. Seeds