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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Agginaropita (Greek Artichoke Pie)

[heart_this] · Aug 17, 2009 · 40 Comments

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)

Agginaropita (Greek Artichoke Pie)

Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes Servings: 6
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 8×8 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/180C 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

6 Ingredients, Appetizer, Food, Greek, Main Course, One-Pan, One-Pot, Pie, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Nez says

    August 17, 2009 at 1:10 pm

    everything in here is a – yumyumyumyum!

    Reply
  2. Anonymous says

    August 17, 2009 at 1:23 pm

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

    Reply
  3. Cathy says

    August 17, 2009 at 2:09 pm

    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.

    Reply
  4. Rosa's Yummy Yums says

    August 17, 2009 at 2:21 pm

    That pita must have a refined taste! Delicious looking!

    Cheers,

    Rosa

    Reply
  5. June says

    August 17, 2009 at 3:07 pm

    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.

    Reply
  6. Yasmeen says

    August 17, 2009 at 3:09 pm

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

    Reply
  7. Zoe says

    August 17, 2009 at 3:16 pm

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

    Reply
  8. Cheryl says

    August 17, 2009 at 3:25 pm

    That is right up my alley, beautiful!

    Reply
  9. Lo says

    August 17, 2009 at 3:26 pm

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

    Reply
  10. Nina Timm says

    August 17, 2009 at 3:43 pm

    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!!!

    Reply
  11. Phoo-D says

    August 17, 2009 at 4:34 pm

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

    Reply
  12. Juliana says

    August 17, 2009 at 5:24 pm

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

    Reply
  13. Erin Skinner Cochran says

    August 17, 2009 at 5:25 pm

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

    Reply
  14. The Culinary Chase says

    August 17, 2009 at 6:05 pm

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

    Reply
  15. pityenlacocina says

    August 17, 2009 at 6:13 pm

    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:
    http://www.pityinthekitchen.blogspot.com

    cheers,

    pity

    Reply
  16. The Duo Dishes says

    August 17, 2009 at 6:32 pm

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

    Reply
  17. Anonymous says

    August 17, 2009 at 7:12 pm

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

    Reply
  18. Jenn says

    August 17, 2009 at 7:21 pm

    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.

    Reply
  19. Treehouse Chef says

    August 17, 2009 at 8:14 pm

    Yum!!!!! What a unique idea.

    Reply
  20. Cookin' Canuck says

    August 17, 2009 at 9:18 pm

    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? 😉

    Reply
  21. Peabody says

    August 18, 2009 at 12:13 am

    Great use of the artichoke…a new spin.

    Reply
  22. ♥peachkins♥ says

    August 18, 2009 at 12:32 am

    Yummy lookingg pie, Kevin.

    Reply
  23. Deseree says

    August 18, 2009 at 1:10 am

    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!

    Reply
  24. Anonymous says

    August 18, 2009 at 2:02 am

    Love the idea of phyllo and artichoke!

    Reply
  25. Katrina says

    August 18, 2009 at 2:35 am

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

    Reply
  26. Julie says

    August 18, 2009 at 2:58 am

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

    http://cookingwithjulieblog.wordpress.com/

    Reply
  27. Deborah says

    August 18, 2009 at 3:40 am

    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!

    Reply
  28. daphne says

    August 18, 2009 at 9:16 am

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

    Reply
  29. Bellini Valli says

    August 18, 2009 at 11:37 am

    This dish had me at "hello" Kevin.

    Reply
  30. NikiTheo says

    August 18, 2009 at 12:38 pm

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

    Reply
  31. Kevin says

    August 18, 2009 at 1:20 pm

    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!

    Reply
  32. Katie says

    August 18, 2009 at 2:03 pm

    Looks wonderful and like a great summer lunch!

    Reply
  33. Spryte says

    August 18, 2009 at 4:59 pm

    Wow! That look delicious!!

    Reply
  34. eatme_delicious says

    August 18, 2009 at 5:34 pm

    Mmm delicious variation on spanakopita!!

    Reply
  35. Molly Jean says

    August 20, 2009 at 4:38 pm

    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!

    Reply
  36. The Ordinary Vegetarian says

    August 28, 2009 at 9:26 pm

    Speaking of phyllo! Bookmarking this immediately 🙂

    Reply
  37. Janna @ Feed Your Pig says

    January 8, 2012 at 8:22 pm

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

    Reply
  38. Anonymous says

    February 11, 2013 at 1:56 am

    So very very tasty! This recipe is a keeper!

    Reply

Trackbacks

  1. Agginaropita Me Prassa (Artichoke & Leek Galette) - Kopiaste..to Greek Hospitality says:
    April 10, 2019 at 8:03 am

    […] My children are not really fond of artichokes but they like “pites” (pies) and they did eat some but the rest of us, we loved the pie and enjoyed it very much.  You can find Kevin’s recipe here. […]

    Reply
  2. Αγκιναρόπιτα με πράσα - Κοπιάστε .. στην Κουζίνα μου says:
    April 14, 2019 at 12:40 am

    […] συνταγή του είχα τα εξής […]

    Reply

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