The Island’s Beloved Green Pie
Lachanopita (Cabbage Pie) is the Ithacan name of what else in Greece is called Vegetable Pie.
We use a variety of sweet greens such as chard, burrazzina, spinach, leeks, lapata, twists, morels, etc.
Lachanopita is a traditional local pie from Ithaca, celebrated especially during the colder months as a hearty, comforting dish. Unlike the more common spinach pies found throughout Greece, Ithacan lachanopita features a rich filling of wild and cultivated greens, such as cabbage, dill, and a unique local herb called sapsicho (similar to marjoram), combined with rice and olive oil, all wrapped in delicate filo pastry.
Ingredients and Preparation
The filling typically includes a mixture of cabbage or other leafy greens, fresh dill, rice, and generous amounts of local extra virgin olive oil. Sometimes onions or spring onions are added for sweetness and depth. The greens are cooked gently until tender, then mixed with cooked rice and seasoned with salt, pepper, and herbs. This mixture is then encased in layers of filo dough, brushed with olive oil or butter to achieve a golden, crispy crust upon baking.
Some versions incorporate local goat cheese or feta to add creaminess and a salty contrast to the earthy greens. The pie is baked until the filo is crisp and golden, while the filling remains moist and flavorful.
Cultural Significance
Lachanopita is more than just a dish; it is a symbol of Ithaca’s connection to its rugged land and rich herbaceous flora. The use of wild greens and local herbs reflects the islanders’ knowledge of their natural environment and their tradition of making nourishing food from what the land provides. It is often enjoyed during winter evenings, paired with local wine, making it a staple of home cooking and social gatherings.
Serving Suggestions
This pie is typically served warm or at room temperature, making it an ideal snack or light meal. It pairs beautifully with robust local wines and is often enjoyed alongside other traditional dishes such as roasted goat or fresh seafood.
Ithacan lachanopita stands out as a delicious example of the island’s culinary heritage, combining simple, fresh ingredients with time-honored techniques to create a pie that is both rustic and deeply satisfying.
Sources
- Photo by Chef/Telemachus Ithaca
