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Agginaropita (Greek Artichoke Pie)

Agginaropita (Greek Artichoke Pie)

I still had a lot of phyllo dough left over after making the zucchini pie and I knew just what I wanted to use it for. Not too long ago I came across the concept of an artichoke pie on Kali Orexi and given my new found appreciation of artichokes I could not resist making one. I pretty much just took the zucchini pie's recipe and replaced the zucchini with artichoke hearts. I used canned artichoke hearts as that is what I could find but feel free to use frozen or fresh if you prefer. Working with phyllo dough is getting easier the more that I use it and this pie came together quite easily and it turned out great! The phyllo was a nice golden brown, light, crispy and flaky and good. The artichoke hearts worked really well in the pie and I enjoyed the freshness and flavour that the herbs added. I don't really think that you can go wrong with these vegetable pies with the feta and herbs all wrapped up in flaky phyllo and I look forward to experimenting with more versions.

Agginaropita (Greek Artichoke Pie)

(makes 6+ servings)
Printable Recipe

Ingredients:
2 pounds artichoke hearts (quartered)
1 cup feta cheese (crumbled)
1/2 cup herbs (such as dill, mint, parsley, chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
12 sheets phyllo dough (thawed over night in the fridge)

Directions:
1. Mix the artichoke hearts, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8x8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the artichoke mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the artichoke filling. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Similar Recipes:
Kolokithopita (Greek Zucchini Pie)
Spanakopita (Greek Spinach Pie)
Savoury Pumpkin Pie (Kolokithopita)
Artichoke Bread
Artichoke and Spinach Frittata

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

38 comments:

Nez said...

everything in here is a - yumyumyumyum!

bakinandeggs said...

This looks delicious. I love artichokes and Greek foods. Great creation!

Cathy said...

Artichokes are readily available at the farmers market now and this looks like a wonderful way to use them. Love feta cheese and all the fresh herbs.

Rosa's Yummy Yums said...

That pita must have a refined taste! Delicious looking!

Cheers,

Rosa

June said...

I've been lurking on (and loving) your blog for a while, but couldn't pass up leaving a comment this time. Wow, what a great idea. This looks wonderful and I can't wait to give it a try.

Yasmeen said...

Great looking pie ,Kevin.The feta and artichokes sounds like yummy combo :)

Zoe said...

This is my favorite type of savory pie! I love spinach and artichokes. Perfect!

Cheryl said...

That is right up my alley, beautiful!

Lo said...

Greek style pies are such a treat. LOVE it. Feta and artichokes are so delicious together -- the sweet/salty combo is win/win!!

Nina Timm said...

I love using phyllo pastry for pies, because it does not steal the show from the filling and in this case those delicious artichoke hearts are truly showstoppers!!!

Phoo-D said...

My husband adores artichokes and this recipe looks like it would be a huge hit. Off to find phyllo dough!

Juliana said...

Oh! The artichoke pie looks so tasty...absolutely delicious!

Erin Skinner Cochran said...

My mother is obsessed with your blog and recipes! I got two emails from her over the weekend with delicious recipes from you!

The Culinary Chase said...

This sounds lovely Kevin! My daughter especially loves artichokes! Cheers!

pityenlacocina said...

hi kevin, i just foundyour blog and it's soooo interesting, and healthy and educational, i see you like greek and mexican food, well, i totally agree on that, two of my favourites, i will be coming back to your blog, and please, visit mine if you have the time:
www.pityinthekitchen.blogspot.com

cheers,

pity

The Duo Dishes said...

Anything with phyllo will take the cake. Sounds totally delicious.

Anonymous said...

What do you do with the eggs? And is there spinach missing from the ingredient list???

Jenn said...

You're on a roll with the phyllo dough. Nicely done. I need to get me some artichokes. I love the stuff, but ever get around to getting some myself.

Treehouse Chef said...

Yum!!!!! What a unique idea.

Cookin' Canuck said...

What a beautiful, simple recipe and I love that you used so many fresh herbs. How did you stop the plate from sliding off of the table? ;)

Peabody said...

Great use of the artichoke...a new spin.

♥peachkins♥ said...

Yummy lookingg pie, Kevin.

Deseree said...

Delicious! I just love artichokes and the idea of them hidden in a flaky crust with feta and herbs sounds wonderful. Thank you for sharing!

dancingaroundthekitchen said...

Love the idea of phyllo and artichoke!

Katrina said...

I love your love for Greek food and sharing it with us. Looks de-lish!

Julie said...

This looks great! I just started my own cooking blog. I added you to my blogroll!

http://cookingwithjulieblog.wordpress.com/

Deborah said...

I just opened up a can of artichoke hearts for dinner tonight, but only used a few and wondered what I was going to do with the rest. This would be perfect!

daphne said...

it is a struggle for me to us filo (not breaking it) that looks really crisp!

Bellini Valli said...

This dish had me at "hello" Kevin.

NikiTheo said...

You are really loving phyllo dough huh?
Have you ever tried brushing the layers w/ clarified butter instead of olive oil? It's amazing...

Kevin said...

Anonymous: That's what I get for copying and pasting the spinach pie recipe to start... I did not use any spinach in this recipe though you could easily add some if you like. The eggs go into the artichoke filling and work as a binder to hold the filling together. I have cleaned up the recipe. Thanks!

Katie said...

Looks wonderful and like a great summer lunch!

Spryte said...

Wow! That look delicious!!

eatme_delicious said...

Mmm delicious variation on spanakopita!!

Molly Jean said...

Wow. This looks absolutely delicious. I love artichokes but I'm not too savvy with phyllo yet. I may have to give it a whirl!

The Ordinary Vegetarian said...

Speaking of phyllo! Bookmarking this immediately :)

Janna @ Feed Your Pig said...

I made this today and it was soooooooooooo good! Thanks for the reciepe! Come visit my blog sometime! www.FeedYOurPigBlog.com

Anonymous said...

So very very tasty! This recipe is a keeper!

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