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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
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Mix the artichoke hearts, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
artichoke hearts (quartered)2 poundseggs (lightly beaten)3
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.
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