Greek Kleftiko loaded with Super Veggies & Gruyere

Greek kleftiko with veggies and gruyere - A tasty love story

Well back in Greece I promised you that I would play around with a little greek something and make a recipe for all of us to enjoy regardless of geographic location. It has been an little difficult choosing what to make since all the greek food was so damn good. But on one of the last nights we found a little very local street were our fellow young Greek students hang out and worked at the restaurants, and in one of those small places we were served a very delicious pie – actually the best pie I have had in a veeery long time. If it weren’t for my dear travel buddy I would have forgotten the name of this tasty thing before setting my teeth into it (damn you redwine) but luckily one of us remembered.
This kleftiko of ours was filled with gruyere (probably the ingredient that sold the pie), lamb meat, mixed vegetables and then served with a creamy yoghurt. It looked so pretty and had the most amazing crunch when biting into it. Another lovely thing they used, and use  a lot in their pies, is the green top of the fennel. It has a distinct taste that really adds a lot of flavour and lovely tang to their pies. All in all this pie was filled with flavour, different textures while still being very simple and honest greek.

Greek kleftiko with veggies and gruyere - A tasty love story

In Greece most of their pies are made out of either puff pastry or filo pastry – there is no room for almond based or wholegrain pie crusts here in the wonderful kitchen, which is just fine if your ask me. Puff pastry will never be an element in my cooking, it is simply to heavy in carbohydrates paired with a generous load of fat, not the greatest combo. But filo dough can be a crispy and funny affair, and since it is so thin and elegant you actually end up using a very small amount of it (about 10 g/a sheet) and I can easily live with this, especially when you get to indulge on crispy cretan pies.
You can use all kinds of meat for this recipe besides lamb, or even go vegetarian here, just as you can add different vegetables and chose those in season or some that match your choice of meat. I tried to use some of the basic veggies from the greek kitchen as aubergine, zucchini, spinach and tomato, and these actually pairs really well with all kind of meat. So once again you can use this recipe to empty your fridge for any meat and vegetable leftovers and make lovely small pies.
Hope you’ll get a little yummy taste of Crete and get to love these pies just as much as we did – and now still do here back in Denmark.

Greek kleftiko with veggies and gruyere - A tasty love story

Greek kleftiko with veggies and gruyere - A tasty love story

  1. These look amazing! Filo is one of my fav foodie loves. Will be trying these out for sure x

    Thank you so so much*

    A crunchy form to start the summer ^ . ^

  3. MillieMillie06-06-2014

    These look great! And love that you used the nutty delicious taste of gruyere!

  4. Josephine MaleneJosephine Malene06-10-2014

    Thank you so much, that cheese makes my heart skip a beat, so glad to have found another great recipe to include it in :)

  5. Josephine MaleneJosephine Malene06-10-2014

    Well thank you so much, really hope you’ll like these little fellows!

  6. Josephine MaleneJosephine Malene06-10-2014

    Sounds great, really hope they’ll turn out lovely :)

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