Greek · Dinner
Tuna and Tomato Pie
A rustic Greek hand pie of flaky filo pastry filled with flaked tuna, tomato, onion, and dill, baked until the crust shatters and the filling turns jammy. The tuna is cooked briefly with tomato and garlic before folding into thin pastry sheets. Served warm with a squeeze of lemon.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38.2gProtein
27.1gFat
28.4gCarbs
5.8gSugar
3.1gFiber
730mgSodium
86mgChol
6.9gSat Fat
680mgPotassium
140mgCalcium
2.6mgIron
3.1mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
Instructions
1
Prep
Dice the tuna into small cubes, finely chop the onion and garlic, chop the dill, and preheat the oven to 400F (200C).
2
Sauté the onion and garlic in 1 tbsp olive oil over medium heat for 3 minutes until softened and translucent.
3
Add the tuna and canned tomatoes to the skillet and simmer over medium-low heat for 6 minutes until the filling thickens and the tuna turns opaque.
4
Stir off the heat
fold in the dill, lemon juice, feta, salt, and pepper; cool the filling for 10 minutes.
5
Brush each filo sheet with 1 tbsp olive oil, spoon cooled filling along one edge, fold into a triangle tucking ends, place seam-side down on a lined baking sheet, and bake at 400F (200C) for 20 minutes until the pastry is golden brown and crisp.
6
Plate
Transfer the pie to a plate and serve warm with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna
- 44 sheets (about 1.8 oz/50g) filo pastry
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp olive oil for brushing filo
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp crumbled feta cheese
- salt, to taste
- black pepper, to taste
