Pleated Feta Filo Pie & Green Tomato Chutney

  • by XpatAthens
  • Saturday, 21 February 2015
Pleated Feta Filo Pie & Green Tomato Chutney

It all started with these: A bushel full of end-of-summer green tomatoes that I picked, literally, an hour before we left the island for Athens. I just couldn’t leave them behind. I love the acidity and crunch of green tomatoes, but I had never made chutney with them.

So, inspired by the pine honey, hot peppers, and dark raisins of Ikaria, the latter of which were once a prized agricultural product on the island, I set out, in my Athens kitchen, to make chutney because I wanted to serve it with a simple feta-phyllo pie, tyropita.

I call this my pleated tyropita recipe, because of the way you have to fill and scrunch up individual sheets of feta-cheese-stuffed pastry before baking. It’s a technique I learned a few years ago, and I’ve made the recipe a little healthier, by replacing the butter with extra virgin Greek olive oil. 

Serve it with the chutney, of course!

To get the recipe, please visit

By Diane Kochilas