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Greek Herb Pie Recipe

Looking for an easy Greek Herb Pie recipe? Learn how to make Greek Herb Pie using healthy ingredients.

Submitted by uptight9

Makes 10 servings

Greek pie with dandelions (can be made with any other herb, most poppular is spinach), without cheese

Recipe Ingredients for Greek Herb Pie

2 lb dandelion greens, washed, dried, trimmed, and coarsely chopped
3 tbsp extra-virgin olive oil
3 oz scallions, white and light-green parts only, trimmed and finely chopped
2 large eggs, lightly beaten
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
1/4 tsp freshly grated nutmeg
2 tsp sea salt
1/3 cup extra-virgin olive oil for brushing
675 g phyllo dough, thawed and at room temperature
2 tsp whole milk

Recipe Directions for Greek Herb Pie

  1. Position a rack in the center of the oven and heat the oven to 375F.

  2. Make the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the dandelion greens and cook, tossing gently with tongs. As the dandelion starts to wilt, add the rest a few handfuls at a time. Cook until all the dandelion is wilted, about 4 minutes. With a slotted spoon, transfer the dandelion to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

  3. Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the dandelion, turn off the heat, and let cool for 5 minutes. Then stir in the eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

  4. Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

  5. Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

  6. Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

  7. With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the pie until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.


Herbs, Side Dish, Greek, Christmas, Bake

Nutrition Facts
Serving Size 194.4g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 193% Vitamin C 62%
Calcium 24% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very low in sugar
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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