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Recipe Category / Savory pies and Tarts
Vegan pie with greens and homemade phyllo dough
  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Sugar Free Diet

    Limits all sources of added sugar and encourages the reduction of high carbohydrate foods that may even contain natural sugars. Usually substitutes are used, such as honey, stevia and agave syrup.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


For the phyllo dough

  • In a mixer’s bowl, add the flour, water, vinegar, salt and olive oil. Beat for 3-4 minutes, until all of the ingredients are completely combined.
  • Remove bowl from stand, cover with plastic wrap and refrigerate for 1 hour. You can let it rest in the refrigerator for up to 2 days.

For the filling

  • Bring a pot full of water to a boil.
  • Chop the greens into large pieces and add them to the pot. Add salt and boil for 2 minutes to remove their bitter taste.
  • Drain and set aside.
  • Place a pan over heat.
  • Cut the leeks into small cubes, finely chop the garlic and fresh onions and coarsely chop the onion.
  • Add olive oil to the pan along with the fennel seeds, vegetables, salt and pepper. Sauté for 4-5 minutes, until they soften.
  • Add the greens, salt, pepper, lemon zest and lemon juice. Mix.
  • Remove from heat and add the dill and mint.

To assemble

  • Preheat to 170* C (338* F) Fan.
  • Cut the dough in half and roll out one piece to a thin sheet. If the dough sticks to your working surface, dust with some flour to help you work with it easier. Roll it out to a size that is larger than your baking pan.
  • Brush a 30 cm baking pan with olive oil and spread the sheet of phyllo dough in it.
  • Add all of the filing and spread it evenly.
  • Roll out the second piece of dough, just as before and cover the filling with it.
  • Turn the edges inward to create a crust for the pie.
  • Use a knife to score the pie into 12 pieces, brush with 30 g of olive oil and sprinkle with sesame seeds.
  • Bake for 1 hour and 15 minutes on a high rack in the oven.
  • When ready, remove from oven and allow to cool for 30 minutes before serving.
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Nutrition information per portion

Calories (kcal)
8 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
11 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
6 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
7 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
2 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
7 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
4 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.