Traditional handmade anthotyro pie with whole rye


Rye flour

Source of Plant Fibres

Feta PDO


Traditional handmade anthotyro pie with whole rye

Yiayia's unique on-the-market phyllo with fiber-rich, low-glycemic whole rye flour is harmoniously combined with cream cheese filling and PDO feta slices to create a nutritionally balanced pie with less animal fat!

Storage Instructions

Deep-freezer -18°C: until the expiry date

Freezer compartment -12°C: 1 month

Refrigerator (preservation) +2°C: up to 2 days
Deep-frozen product. Do not refreeze after defrosting


Pastry (65%): Wheat flour, wholemeal rye flour, sunflower oil, margarine, vinegar, salt.

Filling (35%): Cream Cheese (35%), Feta cheese, Mizithra Cheese, Wheat flour, water, sunflower oil, egg, salt, pepper.

The product contains wheat ingredients (gluten), milk proteins, egg and is produced in a sesame processing facility.


Nutritional Value per 100g
Energy 348 kcal/1458 kJ
Fat 17,5g
Of which saturated 4,6g
Carbohydrates 36,5g
Of which sugars 2,6g
Edible fibres 3,9g
Proteins 8,4g
Salt 0,5g
yiayia flour dough


Preheat the oven at 180-200°C (356-392°F).
No defrosting is needed.

Straight from your freezer put the pie with its tray mid-height in your oven.

Bake at 180°C with air without grill for about 50’.


  • The pie is placed in a CPET tray that helps so that the product is evenly baked.
  • The pie with the tray can also be heated in microwaves.

Useful Tips

  • 10 minutes after the placement of the pie in the oven it is recommended to pierce with a knife along the pre-cut lines.
  • No smear with any material is needed.