Traditional Recipe from the Zagori Villages
If there’s one aroma that defines autumn in Epirus, it’s the scent of apples baking in the oven, wrapped in thin, crispy olive oil pastry.
These Epirus-style apple hand pies are a traditional recipe filled with nostalgia and simplicity — once prepared in the Zagori villages and Thesprotia during the apple harvest season.
The secret lies in the homemade phyllo dough made with olive oil and tsipouro (or raki), which gives an incredible crispiness, and in using thinly sliced apples instead of grated ones — preserving both their texture and aroma.
Rustic, vegan-friendly, and irresistibly aromatic, these mini pies are perfect with your morning coffee, afternoon tea, or even as a comforting dessert.
Ingredients
For the dough:
½ cup olive oil
½ cup raki or tsipouro (without anise)
1 cup lukewarm water
1 tsp salt
About 3 cups all-purpose flour (as much as needed)
For the filling:
4 apples, peeled and thinly sliced
½ cup sugar
1 tsp cinnamon
½ cup chopped walnuts
2 tbsp fine semolina
Instructions
- Prepare the dough:
Mix the liquids with the salt. Gradually add flour and knead until a soft, elastic dough forms. Divide into small balls, cover, and let rest for 20 minutes.
- Make the filling:
Combine the apple slices with sugar, cinnamon, walnuts, and semolina.
- Shape the pies:
Roll out each dough ball into a thin round (about the size of a small plate). Add a spoonful of filling in the center, fold in half like a half-moon, and seal the edges with a fork.
- Bake:
Place on a baking tray lined with parchment paper and bake at 180°C (350°F) for 30–35 minutes, until golden brown.
- Serve:
Dust with powdered sugar and cinnamon or drizzle with a bit of honey while still warm.
Tips for Perfect Results
- The raki or tsipouro makes the dough crispier – don’t skip it!
- Add a little orange zest to the filling for a fresh citrus aroma.
- These pies are 100% vegan (no butter or eggs).
- Store them in a metal tin for up to 4 days – they stay crisp!
- For extra sweetness, sprinkle with brown sugar before baking.
Perfect Pairings
- Enjoy with mountain tea or chamomile for a cozy afternoon treat.
- Pair with a sweet Muscat wine or a semi-sweet white as dessert.
- Or simply savor them with a cup of Greek coffee, just like in the villages of Epirus.
Nutritional Value (per hand pie ~80g)
Nutrient – Amount
Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 3 g
Vegan: Yes
FAQ – Frequently Asked Questions
- Can I fry them instead of baking?
Yes! Traditionally, they were sometimes fried in olive oil. Just drain them well on paper towels afterward.
- What kind of apples should I use?
Firikia or Zagori sour apples are perfect because they hold their shape and flavor when baked.
- Can I make them without walnuts?
Of course — you can replace them with almonds or skip the nuts entirely.
- How should I store them?
Keep them in an airtight container at room temperature, away from humidity. You can also freeze them before baking.
If you like this recipe by CookTheGreekWay, try this one: Traditional Greek Apple Pie with Phyllo Pastry – A Fall Favorite
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