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This is a common pie in small villages. It is sometimes flavored with mint as well.

4 tablespoons Krinos Extra Virgin Olive Oil, plus 4 teaspoons for brushing fillo
16 medium-sized onions, peeled and coarsely chopped
3 cups fresh dill, chopped
4 tablespoons seedless raisins
4 tablespoons bulgur (cracked wheat)
6 tablespoons Krinos Kefalotyri Cheese, grated
2 teaspoons nutmeg
2 eggs, slightly beaten
Salt, black pepper to taste
1 1-pound box Athens/Apollo fillo pastry

NOTE: Follow fillo preparation instructions on page 30

Heat 2 tablespoons of the olive oil in a large skillet and sauté the onions until wilted.

In a large mixing bowl, combine the onions with dill, raisins, bulgur, grated cheese, nutmeg and 2 tablespoons of the olive oil. Mix in the eggs, and season with salt and pepper.

Preheat oven to 3500F. Follow directions for assembling and baking fillo pies on page 30.

Yield: 8-12 servings