If you’ve been following me over at @littlehands_blw for a while, then you know that one of the few things the little hands don’t eat is tomato. He eats it only inside foods, and even then, he might set it aside, or even just not eat any of the food. But thanks to this pie, this has changed! Grandma’s tomato pie made the little hands eat tomato for the first time. When Grandma told me, I didn’t believe it, until I saw him with my own eyes, enjoying the pie without even opening it up, and yes, eating tomato with every bite. At this point, I should also mention that the little hands don’t even like pie all that much, he tried it quite late and when he did, he opened it up and ate only the spinach and the other greens from there.
Enough about the little hands, let me tell you about the pie itself. It’s delicious, for the summer, with very few ingredients, and quite simple. The most time-consuming part, but not all that hard, is the phyllo. Soft phyllo according to my mother-in-law’s recipe, which she has been making for years. I’m sure that you’ll love this tomato pie!

What we are going to need for the tomato pie
For the phyllo
- Flour. Grandma always uses organic all-purpose flour.
- Olive oil.
- Yeast. We used one packet of dry yeast. You can use fresh yeast as well, but you’ll need a different quantity. As an example, 8 grams of dry yeast can be replaced by 30 grams of fresh yeast.
- Water. It should be lukewarm, and by that, I mean you should heat it up in a pot until you immerse your finger in it and feel the water being warm but not burning you. If the water is too hot, it won’t activate the yeast, it’ll just destroy it, and the dough won’t rise.

For the filling
- Tomatoes. 3 large tomatoes, sliced. We prefer organic tomatoes and let me remind you that their season is the summer.
- Feta cheese. Feta cheese has quite a bit of salt, so offer it in moderation. You can adjust the quantity to your liking or replace it with another cheese you prefer.
- Oregano. We used dried oregano. Oregano, if you don’t know it already, makes food bitter if added in large quantities, so add in moderation.
- Olive oil. I don’t give you a specific quantity for olive oil because what Grandma did was pour some in a zigzag motion with her little pitcher over the pie before closing it up with the upper phyllo. Don’t add too much because the filling is moist enough.
Kitchen utensils and tools
- Mini rolling pin.
- A large bowl to prepare the dough into.

Tips
- Quantities are given in cups, like Grandma has been counting for years, but also in grams like I’ve grown you accustomed to. You can choose either one.
- The dough won’t double in size, but it will rise as much as it needs.
- Don’t worry if the upper phyllo tears a little as you’re closing the pie. Besides, we’ll be creating some holes with the fork for the vapours to escape through and to make sure our tomato pie doesn’t contain too much moisture.
- In my Instagram account @littlehands_blw, I’ll publish and save videos with how to prepare the phyllo, and how Grandma closes up the pie. They’ll be uploaded here at a later date, too.
- Of course, you can use the pie with any filling you’d like. Also, would you like to see more of Grandma’s pies?

If you are looking for more recipes with tomatoes, see also
Mix the lukewarm water with the yeast well in a bowl with a whisk.
Continue by adding the olive oil, the salt (if you add any), and the flour, and mix well with your hands until you have a soft and pliable dough that doesn’t stick to your hands.
Cover the dough with a towel and let it rest for about half an hour.
Meanwhile, prepare the tomatoes for the filling. Wash them and slice them thinly.
Preheat the oven at 170°C, set to fan. If you don’t have a convection oven, preheat at 180°C.
After half an hour, your dough will have risen as much as it should. Divide in two.
Brush a large baking sheet with oil.
Put the largest part of the dough in the baking sheet. Use a rolling pin to spread it until it covers the baking sheet’s surface. Then, use your hands to spread the dough on the walls of the baking sheet.
Spread the tomato slices over your phyllo, one next to the other.
Grate feta over the tomato. Make sure to cover everything, especially parts where you can see the dough underneath.
Sprinkle oregano and pour a little olive oil.
On a piece of parchment paper, spread the upper phyllo with a rolling pin, like you did with the first.
Using the piece of parchment paper, move it over the baking sheet and turn the phyllo over, closing your pie with it.
Remove the parchment paper and seal the pie by pulling the lower phyllo over the upper one and “puckering” it there, “like you’re sewing.” If your phyllo breaks in places, don’t worry.
After you’ve sealed the pie, press it with a fork all around to make sure it won’t open.
Brush some olive oil all over the upper phyllo.
Finally, make little holes all over the upper phyllo with the fork.
Bake for 50 minutes.
Let the pie cool down and cut in pieces.
Ingredients
Directions
Mix the lukewarm water with the yeast well in a bowl with a whisk.
Continue by adding the olive oil, the salt (if you add any), and the flour, and mix well with your hands until you have a soft and pliable dough that doesn’t stick to your hands.
Cover the dough with a towel and let it rest for about half an hour.
Meanwhile, prepare the tomatoes for the filling. Wash them and slice them thinly.
Preheat the oven at 170°C, set to fan. If you don’t have a convection oven, preheat at 180°C.
After half an hour, your dough will have risen as much as it should. Divide in two.
Brush a large baking sheet with oil.
Put the largest part of the dough in the baking sheet. Use a rolling pin to spread it until it covers the baking sheet’s surface. Then, use your hands to spread the dough on the walls of the baking sheet.
Spread the tomato slices over your phyllo, one next to the other.
Grate feta over the tomato. Make sure to cover everything, especially parts where you can see the dough underneath.
Sprinkle oregano and pour a little olive oil.
On a piece of parchment paper, spread the upper phyllo with a rolling pin, like you did with the first.
Using the piece of parchment paper, move it over the baking sheet and turn the phyllo over, closing your pie with it.
Remove the parchment paper and seal the pie by pulling the lower phyllo over the upper one and “puckering” it there, “like you’re sewing.” If your phyllo breaks in places, don’t worry.
After you’ve sealed the pie, press it with a fork all around to make sure it won’t open.
Brush some olive oil all over the upper phyllo.
Finally, make little holes all over the upper phyllo with the fork.
Bake for 50 minutes.
Let the pie cool down and cut in pieces.
Notes
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