Don Signature Crab - Singapore Food Guide

Greek Country Pies

Singapore-style take on rustic Greek country pies — flaky phyllo parcels filled with spinach, feta and herbs, baked until crisp.

Greek Country Pies

About this dish

These Greek Country Pies (pites) are rustic, flaky phyllo parcels filled with a creamy mix of spinach, feta and fragrant herbs — perfect for a weekend bake or a crowd-pleasing potluck in a HDB void deck.

In Singapore they work well alongside kopitiam-style kopi or as a picnic plate for East Coast Park gatherings; they also slot nicely into a fusion hawker pop-up menu in Tiong Bahru or a light CBD lunchbox. The pies balance crisp, buttery phyllo with a tangy, salty filling — think creamy feta, bright lemon, soft-cooked eggs and the lift of dill and spring onions.

Texture is key: layers of thin, shattering phyllo brushed with oil or melted butter, and a moist, well-seasoned filling so each bite is luscious without being soggy. Local tweaks include swapping spinach for kangkung or leftover chye sim, using supermarket block feta from NTUC or Cold Storage, and serving with a squeeze of lemon or a side of achar for a Singapore-style contrast.

Make these for family dinners, halal-friendly buffets (use halal cheese alternatives), brunch at home, or as a festive sharing dish for gatherings — they reheat well and travel nicely for potlucks and picnic makan sessions.

Ingredients

  • 300 g frozen phyllo (fillo) pastry, thawed overnight in fridge
  • 200 g fresh spinach leaves, washed, stems removed (or 250 g kangkung / chye sim, blanched and chopped)
  • 200 g feta cheese, crumbled (use halal-friendly cheese if required)
  • 150 g ricotta or cottage cheese (optional, for creamier filling)
  • 3 large eggs, lightly beaten
  • 2 spring onions (scallions), finely sliced
  • 1 small bunch dill, leaves chopped (about 15 g)
  • 2 cloves garlic, minced
  • 1 lemon, zest and 1 tbsp juice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sea salt (reduce if using salty feta)
  • 80 ml extra virgin olive oil, plus extra for brushing (or 80 g melted butter for a richer crust)
  • 1 tbsp sesame seeds or nigella seeds for sprinkling (optional)
  • 50 g grated Parmesan or Kefalotyri (optional, adds umami)
  • Chilli flakes or sliced bird's eye chilli to serve (optional, Singapore-style kick)
  • Small bowl of achar or cucumber-tomato salad to serve (optional)

Step-by-Step Method

  1. Preheat oven to 190°C (fan 175°C). Line a baking tray with parchment paper and set aside.
  2. If using fresh spinach, blanch in boiling water for 30–45 seconds until wilted, drain well and squeeze out excess water in a clean tea towel; chop finely. If using kangkung or other greens, treat the same way to avoid soggy filling.
  3. In a large bowl, combine the chopped greens, crumbled feta, ricotta (if using), beaten eggs, minced garlic, sliced spring onions, chopped dill, lemon zest and juice, nutmeg, pepper and salt. Taste and adjust — the mixture should be well seasoned but not overly salty (remember feta is salty).
  4. Brush a clean work surface and a 20 x 30 cm baking tray with olive oil or melted butter. Unroll phyllo sheets and keep them covered with a damp cloth to prevent drying.
  5. Layer 3–4 phyllo sheets in the tray, brushing each sheet lightly with oil/butter. Spoon the filling along one short edge to form a log for individual hand pies, or spread evenly for a sheet pie. For individual parcels, fold and roll into triangular pies or fold like spanakopita triangles; for a tray pie, cover with 3–4 more phyllo sheets, brushing each layer.
  6. Trim any ragged edges, tuck overhanging phyllo in, and brush the top generously with olive oil or butter. If you like, sprinkle sesame or nigella seeds and a little extra grated Parmesan on top for colour.
  7. Bake in the preheated oven for 25–35 minutes until the phyllo is deep golden and crisp and the filling is set. Oven times vary — watch for the phyllo to turn an even golden-brown.
  8. Remove from oven and let rest for 10 minutes so the filling firms up. This makes slicing easier and prevents leaking.
  9. Slice into portions and serve warm with lemon wedges and optional achar or a simple cucumber-tomato salad. For a Singapore-style touch, offer chilli flakes or sambal on the side for those who want heat.
  10. Leftovers: store cooled pies in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 8–10 minutes to revive crispness — avoid the microwave if you want the phyllo to stay flaky.
  11. Tip for speed: use ready-made spanakopita triangles (if available in Cold Storage) or assemble as a tray pie to save time during busy weeknight prep.

Tips & Serving Ideas

  • Buy frozen phyllo from Cold Storage or NTUC and thaw overnight in the fridge; keep covered with a damp cloth while working to prevent tearing.
  • Squeeze all excess water from blanched greens — soggy filling is the most common problem. Use a clean tea towel or a potato ricer to press out moisture.
  • For a halal-friendly version, swap feta for a halal white cheese or increase ricotta and use a pinch more salt and lemon for tang.
  • To get extra crisp layers (wok-hei equivalent for pastry!), brush each phyllo sheet with oil or butter and bake on the middle rack for even browning.
  • Make ahead: assemble and refrigerate unbaked pies for a few hours, then bake before serving — handy for potlucks or bringing to a neighbourhood makan session.
  • Reheating: restore crispness in a hot oven (180°C) for 8–12 minutes rather than microwaving; for single portions, a toaster oven works well for small households.
  • Substitutions: if you can’t find dill, use parsley and a little extra lemon zest; kangkung or chye sim are local green substitutes that work well if spinach is scarce.

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