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Happy Pi Day with a Greek Phyllo Grape Pie

Using phyllo dough for a crust can be so much easier  and it bakes up so flaky and delicious. I always keep a 1 lb. of phyllo in my refrigerator, defrosted and ready to go for this simple pie.

Course Dessert
Cuisine California Greek

Ingredients

  • 8-10 sheets defrosted phyllo dough
  • 11/2-2 cups grapes
  • 6 strawberries, halved
  • 1 tablespoon honey
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornstarch or tapioca
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 teraspoon honey for topping

Instructions

  1. Preheat the oven to 375 degrees. On a parchment lined sheet tray, lay 10 sheets of phyllo in a circular layout, oiling each layer. (Butter can be use as well)

    2. You may want to cut the phyllo sheets in squares to better fit your sheet pan. 

    3. In a bowl combine the rest of the ingredients, stir gently and let rest for 10 minutes.

    4. Add the fruit mixture, and gently arrange in the center of the pie. 

    5. Fold the border over the fruit mixture, leaving a 1-2 inch border all the way around. Add lemon zest on top.

    6. Brush with the oil and bake in the oven for 3-35 minutes or until the crust is golden and fruit has slightly bubbled.

    7. Remove and let cool. Serve warm with a drizzle of honey.