Cheese pastries

Banitsa (Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica. Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven.

Vatrushka ( ) is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.

thumb|305px|Papanași with sour cherries and powdered sugar

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

A pastizz (: pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (pastizzi tal-irkotta or pastizzi tal-ħaxu in Maltese) or curried peas ( in Maltese). Pastizzi are a popular and well-known traditional Maltese food. It should not be confused with the Italian pastizz, better known as ''u' pastizz 'rtunnar''.

thumb|right|The inside of a gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Pasticciotto (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.

Croatian dessert

Flaouna () (Turkish: Pilavuna) is a cheese-filled pastry from Cyprus, also consumed in parts of Greece. Most recipes may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter. Regional names for flaouna include vlaouna, fesoudki (Greek:φεσούδκι) in Karavas, and aflaouna in Karpasia.

savoury dish from Vaiais, Switzerland, involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart

Jambons (from French 'ham'; , ) are square pastries filled with cheese and chunks of ham. They are a deli item popular in Ireland. The product emerged during the 1990s as part of a broader movement towards "food to go". The multinational bakery company Délifrance says that it adapted and launched the jambon as a new product in the Irish market in 1997.

Ciarduna is a type of Italian pastry.