This pie is one of those rare recipes that tastes like it came from the oven while being cooked entirely on the stovetop. It is an excellent choice for hot summer days, camping with a gas burner, vacation rentals, or any time you want a homemade meal without heating the entire kitchen. I also like that the batter is neutral enough to work with almost any savory filling, making it a recipe you'll come back to again and again.

Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.

Feel free to adjust the ingredients and seasonings to your taste. Some variations include adding pickles, capers, or using a different type of mustard.

Perfect as a side dish for spring and summer meals. Great with grilled fish, chicken, or as part of a Mediterranean spread.

Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!