The book includes useful tips for making dough and opening the sheets, while there is an extensive presentation of traditional techniques such as "pitakia", "sun", "traditional sheet", "yiohades" or "filota" etc.
But there are also many suggestions for filling: cheeses, herbs, vegetables, meat, fish, rice and seafood. The reader will also find other categories of pies, such as uncovered pies, sweet pies, pitakia or pitoules, etc.
In total, 80 traditional and contemporary pies are presented, from the twisted cheese pie of Macedonia to the Pontian perak, the rice pie of Serres, the Vlach meat pie with leeks, the eggplant pie of Veria, the Thessalian meat pie with lamb liver and many others.