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The Art of Flavour


Greek Vegetable Pie with Mediterranean Oregano and Kefalograviera and Feta Cheese

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 1 x Brown onion, finely diced

  • 4 x Garlic cloves, finely diced

  • 1 x Medium leek, washed and sliced

  • 1/2 x Whole fennel, finely diced

  • 2 x Medium red capsicum, cleaned and diced

  • 1 x Cup home made style chicken or vegetable stock

  • 1 x Teaspoon ground cumin

  • 3 x Teaspoons Mediterranean oregano

  • 2 x Teaspoons dried thyme leaves

  • 1 x Teaspoon ground nutmeg

  • 3 x Tablespoons fresh dill. Chopped

  • 7 x Cups washed and chopped spinach

  • 2 x Tablespoons lemon juice

  • 1 x Egg

  • 100g Feta cheese, crumbled

  • 4 x Tablespoons Kefalograviera cheese, grated (or similar Greek style cheese)

  • 7 x Sheets phyllo pastry - very important you select the phyllo pastry from the chilled section of the supermarket, not the frozen phyllo pastry

  • Olive oil

  • 2 x Tablespoons black sesame seeds


Finely dice the onion, garlic, fennel, red capsicum and leeks then add the mix to a hot, heavy based pan with a little olive oil and stirring occasionally allow the aromatics to slowly caramelise - about 20 minutes.

The next step, carefully wash the spinach, removing the stalks, and mint. Loosely chop then pat dry and set aside. Grate the Kefalograviera cheese and crumble the Feta. Set aside.

Add the rich home made stock ( best to avoid the supermarket cardboard stocks ) and the spices and stir to blend together adding a little black pepper if you choose.

Now, place the spinach and mint on top of the pan and allow to wilt - about 10 minutes - stirring as it wilts to mix with the spices. When cooled add the egg and stir to combine, adding the lemon juice.

Select your preferred oven baking dish and lightly coat the inside with olive oil then place the chilled phyllo sheet by sheet, lightly coating each sheet with olive oil until you have the dish covered with an overlap at the edge of about 6cm.

Now fill the center of the pastry with the ingredients and fold the pastry back over leaving an opening in the centre of approx 6cm x 15cm (refer photo in the Epicurean) or completely cover the vegetables, as you choose. Then sprinkle the sesame seeds over the pastry and bake in a moderate oven until pastry is brown

Comments: The two cheeses contain a moderately high degree of salt so for Salt Rediced no further salt need be added.