Aginaropita |

Posted on

17 September 2012





A generous splash of olive oil
3 tins artichoke hearts, drained
1 leek sliced
5 spring onions, chopped
2 oz. fresh dill, chopped
juice of 2 lemons
3.5 oz. uncooked rice
4 fl oz. water
salt & pepper to taste
4 oz. feta, crumbed
4 oz. parmesan, grated
1pkt phyllo pastry
2 oz. butter, melted
2 fl oz. olive oil


  • Preheat the oven to 180°C
  • In a large pan sauté the lees and spring onions until soft, add the artichokes, lemon juice
  • rice and dill and season to taste
  • Add the water and bring it to a simmer, allow to simmer for a couple of minutes
  • remove from the heat and cool for a few minutes
  • Stir in the cheeses and season further
  • Combine the oil and butter in a cup, use a tsp. of this combination to grease the bottom of your pie dish
  • layer 6-8 sheets of phyllo as a base for your pie, brush each individual sheet with the oil and butter mixture
  • Add the pie filling and fold in any phyllo that might be sticking out
  • Layer an additional 8-10 sheets of phyllo on top ensuring that you brush the oil/butter mix onto each sheet
  • Bake the pie for 45min to an hour until the pastry has turned a rich golden brown.
Cooks Note

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