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With a rich filling and lard


  1. Melt the butter or lard in a large pan and sauté the leeks until they wither.

  2. Add the spring onion and sauté it for a minute. Allow the mixture to cool.

  3. After it cools, pour in all the other ingredients of the filling and mix well.

  4. Layer half the filo pastry in a 39 by 27 cm baking tray, buttering in between, after I have first added a thin layer of semolina.

  5. Pour the filling and the rest of the filo sheets on top.

  6. Roll the protruding leaves inwards after you butter them well.

  7. Cut the pie to the size you want. it will bake easier.

  8. Apply a little lard on top of the last filo.

  9. Sprinkle a little semolina on top.

  10. Bake for one hour in a preheated oven at 180 degrees Celsius without the fan on the bottom shelf.


200 g of feta

250 g of Graviera cheese

200 g soft cheese

200 g of Greek yogurt

10 sheets of filo pastry (500 g)

80 g butter or lard

6 eggs

5 leeks (1 kg net weight)

1 bunch of spring onions (130 g)




black pepper

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