Artichoke Pie (anginaropita) Recipe

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Directions

# Heat the olive oil in a saucepan and sauté the onions until transparent
# Slice the artichoke hearts and add them to the saucepan along with the dill
# Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan
# Transfer the artichoke mix into a bowl and allow to cool
# Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time
# Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each
# Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides
# Pour the artichoke mixture into the dish and cover with the other pastry sheet
# Beat an egg yolk and use it to brush the pie cover
# Bake in a medium oven for about 45 minutes