Small herb and greens pies recipe

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  • Yield: 30 to 40 small pies


  • ½ cup Greek extra virgin olive oil
  • 3 large red onions, finely chopped
  • 3 large bunches wild fennel, stems trimmed and discarded, feathery leaves chopped, or 2 large fennel bulbs, finely chopped, and 1 cup of fennel fronds, chopped
  • Sea salt and freshly ground black pepper
  • Basic Homemade Phyllo Dough, at room temperature
  • Flour or cornstarch, for rolling out the phyllo dough
How to Make It
  1. In a deep skillet or wide, shallow pan, heat ¼ cup of the olive oil over medium heat. Add the onions and chopped fennel bulb, if using, and cook until wilted, about 8 minutes. Add the fennel leaves.
  2. (Alternatively, you can blanch them for a few seconds in salted boiling water. Remove and drain thoroughly. Then, add them to the sautéed onions.) Season with salt and pepper to taste. Mix in the remaining ¼ cup olive oil.
  3. Roll out, shape, and bake or fry the pies as directed in “Rolling Out Ikaria’s Little Phyllo Pastries”.

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