Siphnopita
Discover the savory charm of Siphnopita, a traditional Greek pie brimming with Mediterranean flavor and rustic appeal. This delightful dish features a flaky, homemade olive oil dough encasing a creamy filling of crumbled feta, ricotta, and a hint of fresh mint for a bright, aromatic twist. Perfectly seasoned with black pepper and eggs for a rich texture, Siphnopita is baked to golden perfection, creating a comforting, flaky crust with a melt-in-your-mouth filling. Easy to prepare with simple, wholesome ingredients, this recipe is a versatile option for brunch, a light dinner, or a unique addition to your next gathering. Serve warm or at room temperature to experience the authentic taste of the Greek islands in every bite! Keywords: Greek pie recipe, homemade savory pie, traditional Siphnopita, feta cheese filling, Mediterranean dish.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 100 ml Olive oil
- 150 ml Water
- 1 tsp Salt
- 400 g Feta cheese
- 200 g Ricotta cheese
- 3 large Eggs
- 2 tbsp Fresh mint leaves
- 0.5 tsp Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add in the olive oil and mix with your hands or a spoon until the mixture resembles coarse crumbs.
Slowly add the water while kneading the mixture until it forms a smooth, elastic dough. Cover the dough with a kitchen towel and let it rest for 30 minutes.
Preheat the oven to 180°C (356°F) and lightly oil a 30 cm (12-inch) round baking dish.
In another mixing bowl, crumble the feta cheese and add the ricotta cheese. Mix well until combined.
Beat the eggs in a separate bowl and add them to the cheese mixture. Stir in the finely chopped fresh mint leaves and black pepper. Mix everything until it forms a uniform filling.
Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface into a thin circle large enough to cover the bottom and sides of the baking dish.
Place the rolled-out dough into the baking dish, pressing gently to remove any air bubbles. Trim any excess dough around the edges.
Spread the cheese filling evenly over the dough in the baking dish.
Roll out the second portion of dough into a circle large enough to cover the filling. Place it on top of the filling and pinch the edges of the top and bottom crusts together to seal.
Cut small slits on the top crust to allow steam to escape while baking.
Brush the top crust lightly with olive oil for a golden finish.
Bake in the preheated oven for about 40 minutes, or until the crust is golden brown and the filling is set.
Let the Siphnopita cool for 15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
4243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 2.3 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2969 mg | 228% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1227 mg | 26% | |
*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.
