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The Long Track Pantry's Greek pork pie


  • Preheat oven to 220°C fan forced (240°C normal).
  • Combine the pork mince with the egg, chilli flakes, lemon zest, ¼ cup each coriander and parsley, 2 tbsp chopped mint, 1 cup feta, a little salt, quite a bit of ground pepper and the cumin until well incorporated. 
  • Lightly brush 5-6 sheets of filo with oil (keeping the rest of the filo under a damp towel) and line a lightly oiled pie dish, hanging pastry edges over the side. 
  • Then spoon in the pork mixture, pushing into the corners, and fold over the filo. Top with 2 extra lightly oiled filo sheets and tuck in the edges. Brush the top with more oil and cook in the oven for about 30 mins until crisp and golden brown. 
  • Combine the yoghurt with the remaining fresh herbs and set aside. 
  • To make the Greek salad, combine the tomatoes, capsicum, lettuce, olives and remaining feta with a splash of oil, red wine vinegar and seasonings. 
  • When ready, remove the pie from the oven and allow to cool for about 10 mins, before slicing and serving with a dollop of herb yoghurt and the Greek salad on the side.


  • 500 gm lean pork mince
  • 1 large egg
  • 1 tspn dried chilli flakes
  • grated rind of 1 lemon
  • ¼ cup + 1 tspn chopped fresh coriander leaves
  • ¼ cup + 1 tspn chopped Italian (flat leaf) parsley
  • 2 tbsp + 1 tspn chopped fresh mint leaves
  • 1¼ cups crumbled feta
  • sea salt & freshly ground pepper
  • 1 tspn ground cumin
  • 8 sheets filo pastry
  • olive oil
  • ½ cup plain yoghurt
  • 10 cherry tomatoes, halved or quartered
  • 1 red capsicum, cored, ribs removed & finely sliced
  • inner leaves of 2 cos lettuces
  • 10 pitted black olives
  • red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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