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Tinos artichoke and feta pie is a Greek-style savory pie with a crisp phyllo crust and a soft filling of artichoke hearts, feta, eggs and fresh dill. Tinos is a Greek island known for its artichokes, and its artichoke pies (called anginaropita) are the inspiration here.
This is my simplified version. I use store-bought phyllo and frozen artichoke hearts, so you do not need anything special. Jarred or fresh hearts work too.
The filling tastes savory and a little tangy from the feta and lemon. The dill and mint keep it fresh.
One thing to watch is water. Wet artichokes make a soggy bottom, so cook them in the pan until the moisture is gone and the edges start to turn golden.
It’s good warm or at room temperature.
Why You’ll Love This Recipe
- Works with frozen, jarred or fresh artichoke hearts
- Crisp golden top and a soft, set filling
- Cuts into clean squares after a short rest
- Reheats well, so it suits make-ahead meals
Ingredient Notes
- artichoke hearts: Frozen hearts are the easiest, just thaw and squeeze them dry. Jarred hearts in water work too. If you use fresh, trim them to the hearts and simmer in lemon water for about 15 minutes until tender, then drain well.
- feta: Buy a block packed in brine and crumble it yourself, since it tastes better than pre-crumbled. It’s salty, so the recipe uses very little added salt.
- ricotta: It makes the filling soft and creamy. Mizithra is a good swap if you can find it, and it gives a slightly firmer filling.
- phyllo: Thaw it in the fridge overnight. Thawing on the counter in a hurry makes the sheets sticky and they tear.
- fresh dill: Dill gives the pie its main herb flavor. Parsley can replace the mint, but I wouldn’t replace the dill.
Baked Tinos Artichoke and Feta Pie with Crisp Phyllo
Ingredients
Method
- Heat the oven to 180 C / 350 F. Brush the bottom and sides of a 23 x 33 cm / 9 x 13 inch baking dish with a little of the brushing olive oil.
- Heat 3 tbsp olive oil in a 28 cm / 11-inch skillet over medium heat. Cook the onion and scallions for 4 to 5 minutes, until soft.
- Add the artichoke hearts and cook for 8 to 10 minutes, stirring now and then, until the pan looks dry and the edges turn light golden. Stir in the lemon juice and pepper, then move everything to a large bowl.
- Let the filling cool for 10 minutes, until it's no longer hot to the touch. Stir in the feta, ricotta, eggs, dill, mint and salt until evenly mixed.
- Unroll the phyllo and cover it with a damp towel. Lay 1 sheet in the dish, brush it lightly with oil, and repeat with 5 more sheets, letting the edges hang over the sides. Spread the filling in an even layer.
- Top with the remaining 6 sheets, brushing each one with oil. Fold the overhang over the top and tuck in the edges. Brush the top with any leftover oil, then score the top layers into 8 squares with a sharp knife. Sprinkle the top with the cold water.
- Bake for 40 minutes, until the top is deep golden and the center doesn't jiggle. A thermometer in the middle should read 160 F / 71 C. If the top browns too fast, cover it loosely with foil.
- Rest the pie in the dish for 15 minutes, then cut along the scored lines and serve.
Notes
- Squeeze frozen or jarred artichokes dry before cooking to keep the bottom crust crisp.
- Cool the filling for 10 minutes before adding the eggs, so they don't scramble.
- Rest the baked pie for 15 minutes before cutting along the scored lines.
- Cover with foil if the top gets dark before the center reaches 160 F / 71 C.
Tips for Success
- Squeeze thawed or jarred artichoke hearts dry in a clean towel before cooking, because extra water is what makes the bottom crust soggy.
- Cook the artichokes for 8 to 10 minutes, until the pan looks dry and the edges turn light golden, before you add anything else.
- Keep the phyllo under a damp towel while you work, since open sheets dry out and crack within a few minutes.
- Brush every sheet lightly with olive oil and go all the way to the corners, so the layers separate and turn crisp.
- Score the top layers into 8 squares before baking and rest the pie for 15 minutes, so it cuts without crumbling.
Variations
- Use crumbled mizithra instead of ricotta for a slightly saltier, firmer filling that holds its shape when sliced.
- Add 150 g of cooked spinach, squeezed very dry, to stretch the filling and add some green color.
- Replace half the feta with 100 g of grated graviera or kasseri for a milder, nuttier taste.
Storage and Reheating
Baked Tinos artichoke and feta pie keeps in the fridge for 3 to 4 days. Let it cool fully, cover it tightly, and refrigerate within 2 hours of baking.
To reheat, put the squares on a sheet pan in a 180 C / 350 F oven for 12 to 15 minutes, until the top is crisp and the center is hot. I skip the microwave, because it turns the phyllo soft and chewy.
You can also freeze baked squares for up to 2 months. Wrap each one in foil and reheat from frozen at 180 C / 350 F for about 25 minutes.
Serving Suggestions
Serve the pie warm after its 15-minute rest, ideally within an hour of baking while the phyllo is at its crispest. A squeeze of lemon on top brightens the filling.
A Greek salad with tomato, cucumber and red onion is my usual side. A bowl of thick yogurt on the table is nice too.
Cut into smaller squares, it also works as an appetizer or a picnic dish. At room temperature it tastes just as good, though the top will be a little softer.
FAQ
Why is my artichoke and feta pie soggy on the bottom?
A soggy bottom on Tinos artichoke and feta pie almost always comes from a wet filling. Squeeze thawed or jarred artichokes in a clean towel, then cook them in the skillet for 8 to 10 minutes until the pan looks dry. Let the filling cool for 10 minutes before spreading it over the oiled phyllo.
How do I know when Tinos artichoke and feta pie is done?
The pie is done after about 40 minutes at 180 C / 350 F, when the top is deep golden and the center doesn’t jiggle. An instant-read thermometer in the middle should read 160 F / 71 C. If the top browns before the center sets, cover it loosely with foil.
Can I use jarred or frozen artichoke hearts instead of fresh ones?
Yes, both work. Thaw frozen hearts and squeeze them dry, or drain jarred hearts packed in water. Hearts marinated in oil and vinegar taste sharp, so skip the lemon juice if that’s all you have. Fresh hearts need to simmer in lemon water for about 15 minutes first.
Can I freeze Tinos artichoke and feta pie?
Yes, freeze it after baking. Cool the pie fully, cut it into squares, wrap each one in foil, and freeze for up to 2 months. Reheat from frozen at 180 C / 350 F for about 25 minutes. I don’t freeze it unbaked, because the wet filling softens the phyllo as it thaws.
What goes well with Tinos artichoke and feta pie?
A Greek salad with tomato, cucumber and red onion goes well, because the cold crunch balances the rich filling. Lemon wedges and a bowl of thick Greek yogurt also work. For a drink, a dry white wine such as Assyrtiko is a good match.
Is artichoke and feta pie vegetarian, and can I make it dairy free?
It’s vegetarian, but check the feta label because some feta is made with animal rennet. It isn’t easy to make dairy free, since feta and ricotta make up most of the filling. It also contains gluten from the phyllo and eggs, so it isn’t suitable for a gluten-free diet.