I consider Greek pies (known as pites) the original fast food that is healthy. Easy to eat while standing, you can take it with you anywhere and does not require refrigeration for many hours. These little spinach-leek pies that happen to be vegan are perfect as a snack or lunch along with a salad.
The word pita usually refers to savory pies in Greece (and also pita bread), they may be made with phyllo, or not. Phyllo translates into to leaf in English. Phyllo can be thick like a pie crust or it can be thinner then paper in the form of sheets. Pites were a an important food for shepherds and farmers who were out for many hours and even days.
For me the beauty of pites with phyllo is that you can basically fill them with anything you want or you have leftover. And that for me is vegetables and various greens. For these pitakia (with means little pies), I used spinach, leek and any herbs I had in the kitchen or growing in balcony garden. So I added plenty of mint which is often used in savory pies, fresh oregano both which are growing like crazy on my balcony. I also experimented this time and added a bit of quinoa for some extra protein. The quinoa was added raw and cooked while the pies were baked in the oven.
Now here’s the best part, I used about 1 ½ pound of vegetables to make these little pies about 20 of them and the kids were grabbing them like they were cookies, I ate a few but the boys had most of them, and just like that they consumed about ½ pound of vegetables in one day. No need to persuade them or bribe them to eat their vegetables.
Phyllo is fairly thin so they are not consuming tons of carbs either. For this recipe I used ready made phyllo “village” phyllo from a Greek brand that has a bit of olive oil, but you can use the regular phyllo. Just make sure it does not contain added fats such as palm oil.
Photo by Elena Paravantes© All Rights Reserved