Traditional Handmade pie with spinach & whole rye rye anthotyro


Rye flour

Extra virgin olive oil



Source of Plant Fibres

Traditional Handmade pie with spinach & whole rye rye anthotyro

A lighter, lower glycemic version of the famous/emblematic Greek Spinach Cheese Pie, combining our unique whole wheat rye flour phyllo with fresh spinach, greek cream cheese, extra virgin olive oil and Greek herbs. Rich in vegetable fiber and with less animal fat and salt.

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%): Spinach (45%), Cream Cheese (20%), Feta cheese, extra virgin olive oil, egg, herbs, salt.
The product contains ingredients of wheat (gluten), milk proteins, egg and is produced in areas that also handle sesame.


Nutritional Value per 100g
Energy325kcal / 1360 kJ
Of which saturated3,0g
Of which sugars2,9g
Edible fibres4,1g
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 50-55’.


  • 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.