Old Rag Pie
Discover the rustic charm of **Old Rag Pie**, a traditional Greek-inspired pastry dish that’s delightfully easy to make yet bursting with flavor. This unique recipe features layers of crumpled, golden-crisp phyllo dough soaked in a rich, savory custard made with creamy feta cheese, eggs, yogurt, and a touch of baking powder for extra fluffiness. The key to its signature texture lies in the artful “ragging” of the phyllo sheets, which create the perfect balance between crispy edges and soft, custard-soaked interiors. Baked to perfection in under an hour, this comforting dish can be served warm or at room temperature, making it a versatile addition to any meal. Whether enjoyed as a light lunch with a side salad or as part of a larger spread, Old Rag Pie is guaranteed to impress with its hearty flavors and rustic aesthetic.
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Recipe Information
Ingredients
- 8 sheets Phyllo dough
- 300 grams Feta cheese
- 4 Eggs
- 240 milliliters Whole milk
- 100 grams Unsalted butter
- 100 grams Plain yogurt
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil and set aside.
Place the phyllo sheets on a clean surface. Using your hands, crumple each phyllo sheet into a loose, ragged ball shape and set them aside. This gives the pie its unique texture.
In a medium saucepan, melt the butter over low heat. Allow it to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, yogurt, baking powder, salt, and pepper. Once smooth, slowly pour in the melted butter, whisking constantly to combine.
Crumble the feta cheese into small pieces and add it to the egg custard mixture. Stir gently to distribute the cheese evenly.
Arrange the crumpled phyllo sheets in the greased baking dish, spreading them out evenly. Pour the egg custard mixture over the phyllo, making sure all the sheets are moistened.
Using a spatula or your hands, press the phyllo sheets gently into the custard to ensure they absorb the liquid.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove the pie from the oven and let it cool for 10 minutes before slicing into squares or rectangles.
Serve warm or at room temperature. This pie pairs beautifully with a green salad or as a side dish to any meal.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 3.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 354 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
