Recipe: Artichoke Pie (Anginaropita)

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A delectable puff pastry pie full of tasty artichokes, spring onions and Parmesan cheese


  • 4-5 spring onions, finely chopped
  • 6 artichokes, hearts only
  • 6 tablespoons dill, finely chopped
  • 3 eggs
  • 1 teacup of olive oil
  • 1 teacup of milk
  • salt and pepper
  • 1 teacup of grated parmesan cheese
  • 1 lb 2 oz (half a kilo) puff pastry
  • Cooking Instructions:

    1. Heat the olive oil in a saucepan and sauté the onions until transparent
    2. Slice the artichoke hearts and add them to the saucepan along with the dill
    3. Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan
    4. Transfer the artichoke mix into a bowl and allow to cool
    5. Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time
    6. Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each
    7. Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides
    8. Pour the artichoke mixture into the dish and cover with the other pastry sheet
    9. Beat an egg yolk and use it to brush the pie cover
    10. Bake in a medium oven for about 45 minutes

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