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Agginaropita (Greek Artichoke Pie)

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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
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Reader Interactions

Comments

  3. Cathy says

    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

  5. June says

    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

  9. Lo says

    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

    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

  18. Jenn says

    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

  27. Deborah says

    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

  31. Kevin says

    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

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