Traditional Greek Greens Pie - Lachnopita

A Greek version of a greens pie, straight from the island of Lefkada in the Ionian sea!  These types of pies last a few days and are actually tastier the day after they are made. 

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1 1/2 kg various wild greens suitable for pies (poppies, sow-thistles, sorrel etc.)
3 fresh onions
5 sprigs dill
2 fennel
1 cup olive oil, approximately
salt and pepper
1 small cup rice (optional)
1 pack of phyllo pastry 



Preheat the oven to 180°C

1. Clean the greens, then cut them in very thin small pieces and rub them with the salt (2 teaspoons) and the oil, this will wither the greens and diminish their volume.  In a medium sized bowl mix the greens with the rice and add the black pepper. 

2. Grease a baking pan with some oil using a brush and lay 3 phyllo to make the bottom layer. Brush each layer with oil. 

3. Put the greens in the pan covering the whole surface, and then fold the visible parts of the phyllo on the sides onto the greens.

4. Finally cover the pie with 3 extra phyla on top, also greased with oil. Sprinkle some water on top and bake until golden brown (aprox. 30 minutes).

Recipe kindly provided by Toula Sklirou. From her book: "Tastes from the island of Leukada"


Serve it as a light lunch, cut into pieces and placed on a beautiful platter with an accompanying tomato salad drizzled with fresh olive oil!
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