Greek cuisine is known for its vibrant flavors and fresh ingredients. One of the lesser-known yet incredibly delicious Greek pies is Sefoukloti, a specialty from the island of Naxos.
This savory pie, made with Swiss chard and lots fresh herbs, is wrapped in crispy phyllo pastry and embodies the rustic simplicity of Greek home cooking.
Sefoukloti isn’t just a tasty treat—it’s also a dish deeply tied to Greek traditions. During Lent, many Greeks go plant based for a while as part of their Orthodox Christian fasting, focusing on plant-based meals packed with veggies, grains, and herbs.
And that’s where this pie comes in! It’s a perfect example of how Greek cuisine makes the most of seasonal greens in a totally delicious way
What Goes Into Sefoukloti (And Easy Swaps!)
The best part? You don’t need any fancy ingredients to make this pie—just a few simple things that come together beautifully.
Here’s what you’ll need, plus some easy swaps in case you’re missing something:
- Swiss chard: The star of the show! If you don’t have Swiss chard, spinach or beet greens work just as well.
- Dill, fennel herbs, and fresh mint: These fresh herbs add loads of flavor. No fennel? Try tarragon or parsley instead!
- Cinnamon: Sounds unusual in a savory dish, but trust me, it works! If you’re out of cinnamon, nutmeg or allspice could do the trick.
- Scallions: These give a mild oniony kick. You can swap them for leeks or shallots if needed.
- Raisins: A little pop of sweetness that balances the flavors perfectly. If raisins aren’t your thing, just skip them
- Rice: Helps absorb moisture and adds texture.
- Phyllo pastry: Those crispy layers make the pie so good! If you’re feeling adventurous, try making your own.
- Olive oil and sesame seeds: Olive oil makes the pastry golden and delicious, and sesame seeds add a nice crunch. Feel free to swap sesame for poppy seeds or skip them altogether.
Let’s Make Sefoukloti – Instructions With Pictures
Now, let’s get cooking! This pie is super easy to make and totally worth the effort.
Prep the Swiss chard: Give it a good wash and separate the white stalks from the leafy greens. Chop them all. Boil the stalks for about 10 minutes to soften them up.
Sauté the veggies: Heat 3-4 tbsp of olive oil in a big pan and toss in the scallions with some salt.
Let them cook for 4-5 minutes, then add the Swiss chard leaves.
Cook for another 5 minutes, then throw in the softened stalks. Turn up the heat at the end to get rid of excess moisture. Mix in the cinnamon.
Stir in the rice and a splash of water, letting it cook for a couple of minutes. Then add raisins (if you like them), and let those flavors meld together.
Layer the phyllo: In a small bowl, mix olive oil with a little water.
Now, grab five sheets of phyllo pastry. Lay two overlapping sheets at the bottom of a baking dish, leaving some dangling on the side of the baking dish.
Brush the surface with the olive oil mix. Add another two sheets in the opposite direction, more oil, then one crumped up in the middle—this will give the pie a sturdy base.
Assemble the pie: Spread the delicious chard filling evenly over the layered phyllo. Top with the remaining sheets in the same way, two overlapping ones, another two in the opposite direction, and this time two in the middle, brushing each with the olive oil mix.
Tuck in the sides that were dangling and brush with oil. Top with sesame seeds.
Then make some incisions horizontally and vertically to form squares. This will make it easier to cut later.
Bake to crispy perfection: Pop into the oven at 180°C (350°F) for 45 minutes to an hour until it’s golden and crisp. Move it to the bottom of the oven after 30 minutes to make sure the bottom gets nice and crisp.
Dig in! Let the pie cool for a few minutes before slicing in. Enjoy it warm or at room temperature.
Storage Tips
Got leftovers? Lucky you! Sefoukloti stores really well:
- Fridge: Keep it in an airtight container for up to 3 days. Reheat in the oven to crisp it back up.
- Freezer: Slice the pie into portions, wrap them well, and freeze for up to 2 months. Bake straight from frozen for best results!
Fun Variations
Want to mix things up? Here are some fun ways to switch up your Sefoukloti:
- Add nuts! Chopped walnuts or pine nuts add extra crunch and richness.
- Spice it up! A little red pepper flakes or black pepper gives it a subtle kick.
- Try different greens! Kale, collard greens, or even wild greens work beautifully.
- Add protein: you can add tofu or vegan cheese for more savoury notes!
DID YOU MAKE THIS RECIPE?
If you try this Romanian White Bean Dip leek and onion pasta, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Naxos Swiss Chard Pie – Sefoukloti
Ingredients
- 800-1000 g swiss chard
- 1/2 cup fresh dill
- 1/2 cup fennel herbs
- 1/4 cup fresh mint
- 1/4 tsp cinnamon
- 4 scallions
- a handful of raisins
- 60 ml water
- 80 g risotto rice
- 1 package phyllo pastry
- 6 tbsp olive oil
- salt and pepper
Instructions
- Prep the Swiss chard: Give it a good wash and separate the white stalks from the leafy greens. Chop them into chunks. Boil the stalks for about 10 minutes to soften them up.
- Sauté the veggies: Heat 3-4 tbsp of olive oil in a big pan and toss in the scallions with a pinch of salt.
- Let them cook for 4-5 minutes, then add the swiss chard leaves.
- Cook for another 5 minutes, then throw in the softened stalks. Turn up the heat at the end to get rid of excess moisture. Mix in the cinnamon, salt and pepper.
- Add the rice and a splash of water, letting it cook for a couple of minutes. Then add raisins (if you like them), and let those flavors meld together.
- Layer the phyllo: In a small bowl, mix 2 1/2 tbsp of olive oil with 4 tbsp of water. Now, grab five sheets of phyllo pastry. Lay two overlapping sheets at the bottom of a baking dish, leaving some dangling on the side of the baking dish. Brush the surface with the olive oil mix. Add another two overlapping sheets in the opposite direction, more oil, then one crumpled up in the middle—this will give the pie a sturdy base.
- Spread the chard filling evenly over the layered phyllo. Top with the remaining sheets in the same way, two overlapping ones, another two in the opposite direction, and this time two in the middle, brushing each with the olive oil mix.
- Tuck in the sides that were dangling and brush with oil. Top with sesame seeds.
- Then make some incisions horizontally and vertically to form squares. This will make it easier to cut later.
- Bake to crispy perfection: Pop into the oven at 180°C (350°F) for 45 minutes to an hour until it’s golden and crisp. Move it to the bottom of the oven after 30 minutes to make sure the bottom gets nice and crisp.
- Dig in! Let the pie cool for a few minutes before slicing in. Enjoy it warm or at room temperature.
