Hello there,
We have so many pie varieties in Greece that it might make your head spin. So, let me introduce you to another recipe. This Mediterranean Trio Pie recipe originates from the Aegean island of Santorini. Santorini righttt, ok so I’m going to be completely honest with you, and keep in mind that this is just my personal take. Most of you probably know the island of Santorini. Maybe you’ve visited, maybe you’ve seen the photos, the ads,… and yes, it truly is a beautiful island. There’s no denying that. But Santorini is one of those places you either fall completely in love with or you don’t.
Being Greek myself, I have to admit that it’s not my favorite. I’ve seen so many other islands with even more breathtaking views, quieter corners, and sunsets that feel a little more magical to me. I know many people adore Santorini, and that’s wonderful. For me, though, based on what I’ve seen and experienced, there are other Greek islands that have captured my heart in a deeper way. And that’s the beauty of Greece… everyone finds their own special place. (Just a little note)
In Greece, pies are woven into our history. They would use seasonal ingredients, preserve food, and create nourishing meals that could feed many. Every region developed its own specialties. These specialties ranged from the delicate, paper‑thin phyllo of northern Greece to the rustic, hearty village pies of the islands.
Over time, these humble creations became symbols of hospitality and tradition, passed down from one generation to the next. Today, Greek pies remain a celebration of simplicity, resourcefulness, and the deep connection between food and home.
This Mediterranean Trio Pie is one of those recipes that brings together three ingredients that define the heart of Mediterranean cooking. Tasty kalamata olives, with a peppery feta cheese, and those simple yet so delicious, sweet, tangy sun-dried tomatoes. The olives bring that deep, salty richness. The feta melts into soft, savory pockets that balance everything with creamy sharpness. And the sundried tomatoes, oh, they’re just little bursts of flavor. Together, they create a trio that’s bold, vibrant, and perfectly balanced.
Serve it warm for lunch with a crisp salad, pack it for a picnic, or enjoy it as a light dinner with a drizzle of olive oil and fresh herbs. It’s versatile, satisfying, and one of those dishes that tastes even better the next day. It’s true!!
Give this Mediterranean Trio Pie a go and give yourself a little taste of the Aegean straight to your table. Orrrr you can try out this delicious recipe: https://foodzesty.com/spinach-fennel-feta-triangles/
Have a great morning/afternoon/evening, everyone!! 🙂
Mediterranean Trio Pie (Feta, Tomato, Olives)
Equipment
- 1 Baking pan 25 inch
- 1 brush
Ingredients
- 6 country-style phyllo sheets
- 15 sun-dried tomatoes finely chopped
- 20 olives pitted
- 1 ½ cup feta cheese crumbled
- ¼ cup olive oil
- 2 onions small and finely chopped
- 1 ½ tbsp fresh or dry oregano
Instructions
- Lightly oil a baking tray and layer the first three phyllo sheets, brushing each one lightly with olive oil before adding the next.
- Preheat the oven to 180℃.
- In a bowl, add the 15 sun-dried tomatoes, 20 olives, 1 ½ cup feta cheese,2 onions, ¼ cup olive oil, and 1 ½ tbsp fresh or dried oregano. Gently toss the ingredients.
- Transfer the mixture onto the phyllo sheets and gently spread it out in an even layer.
- Layer the last three sheets on top of the mixture. while brushing each sheet lightly.
- Pop the pie into the oven and bake for 35 minutes or until golden brown.