Thanks everyone, it's been a pleasure going through memories and telling the stories. A couple more posts to go.
Last breakfast - pies!
As you might have noticed, the city have a greater variety of styles than the country which tends to stick to local traditional styles of dough and fillings. However, it seems that Athenians also have a slight preference to puff pastry over phylo, and the later is more often of the thin kind, rather than the tick rustic style (which is style my favorite).
A shortcrust style dough is also common, but the few we samples of the style weren't great, being a bit dry, not flaky and very rustic (a bit like baked fresh pasta). I'll mention a couple we tried earlier for having interesting filling - one with onion, oregano and sumac; the other with feta and mint. Interesting, but not particularly tasty 
So for this last breakfast, we went to a famous shop that sells a huge variety of pies (there are English labels, if you are interested - a few of interest: Hamburger pie, shrimp pastry bags, and "Philadelphia").
We picked a couple of interesting ones, and luckily so.
The first is savory pie of feta and leek, the filling was simple and good, the crust a bit quiche crust - very flaky, short, not very crisp. Overall, it reminded me of a homey French leek quiche.
The other was a show stopper - A sweet filling of pumpkin and walnuts and/or chestnuts, with a bit of clove, cinnamon, nutmeg perhaps. The pumpkin had a watermelon like taste (a bit like watermelon flavored drinks or candy) which worked incredibly well with the spices. A thin filo crust with the interior layers being a bit dry, but the outside flaky and crisp. it could have been a perfect late autumn dish, but was delicious on a sunny morning as well. If anyone knows what kind of squash yields such flavor, I'd be delighted to know.
