Pies are a Greek tradition since ancient times. Filo is a Greek pastry and its name translates to leaf. There are many varieties of this pastry in Greece. Filo is traditionally made with flour and water and is then rolled out in very thin sheets. Pie making is the ingenious way Greek households recycle their leftovers.






Skill level

Average: 3.4 (18 votes)


  • 2 tbsp extra virgin olive, plus extra for brushing
  • 500 g lamb, sliced
  • salt and cracked pepper
  • 1 red chilli, finely chopped (optional)
  • ½ cup spring onions, chopped
  • 12 cherry tomatoes, halved
  • ½ cup continental parsley, chopped
  • 100 g Greek kefalotiri cheese, grated
  • 200 g Greek feta, crumbled
  • 2 eggs, beaten
  • 10 sheets filo pastry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 1 hour

Resting time 15 minutes

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Preheat the oven to 180°C.

Heat the olive oil in a frying pan over medium-high heat. Add the lamb, season with salt and pepper and add the chilli. Cook the lamb until it browns on all sides and then transfer to a bowl.

Set the lamb aside for 1 hour or until cooled to room temperature, add the remaining ingredients (except the filo) and mix well.

Brush a small baking dish with olive oil. Place 2 pieces of filo pastry on the base and then brush the filo with olive oil. The filo should hang over the sides of the baking dish. Repeat this process two times so that there is a total of 6 filo bases on the bottom of the baking dish.

Spread the lamb mixture on top of the pastry and then gather all the pastry hanging over the rim of the baking dish together in the middle. Brush the top lightly with some olive oil.

In the same way as for the base, add the remaining filo sheets, two at a time, to cover the top of the pie. Tuck the filo hanging over under the pie. Sprinkle a handful of water on top of the filo.

Place the pie in the oven and bake for 45 minutes until the filo pastry is golden brown. Stand for 15 minutes before serving.

Text © 2012 Maria Benardis