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Frumenty pie without phyllo but with feta and kasseri cheese and olives

June 5, 2011

Well, it is time to empty that packet of frumenty (trahana) that is left from this winter…

In case you don’t know what flumenty is, I ‘ll tell you this: crushed wheat boiled in milk and then dried, very common in Greece and eaten basically as a warm, comfort soup with feta cheese and lots of bread and wine! Oh, yes!

But, the temperature of the season isn’t proper any more for that kind of food and, more over, I wanted to cook something that will not eat it all by myself –K. doesn’t eat soups in general.

So, this easy, without phyllo pie is what I needed and actually did! You should try it if you come across any frumenty around!

By Ntina Nikolaou “Salty tarts and pies”


For a 30 in. baking pan

  • 1600 ml water (about 7-8 cups)
  • 1 cup frumenty
  • 2 cups all purpose flour
  • 1 cup feta cheese in small pieces
  • 1 cup kasseri cheese (or cheddar, if you can’t find any)
  • 1 cup olives cut in slices without the core (any olive you want)
  • 1 cup finely chopped dill
  • 3 eggs, slightly bitten + 1 more bitten for spreading
  • 60 ml olive oil + 2 tbsp more for greasing the pan
  • Salt, pepper


  1. Heat the water in a small pan with some salt. When it boils, pour the frumenty, low the heat and boil it for 6-8’ or until it is soft and without water. Stir frequently so as not it is stuck at the bottom of the pan. Turn off the fire and put it aside for 10’.
  2. Preheat the oven at 392ο F.
  3. In a big bowl, pour and stir well until you get a thick porridge the frumenty, the flour, feta and kasseri cheese, olives, dill, the 3 bitten eggs, olive oil, pepper and a little bit of salt –watch out, feta cheese is usually quite salty and frumenty is salted too in this case.
  4. Grease a 30 in. baking pan and pour the porridge. Straighten it with the back of a spoon and spread the 1 extra beaten egg all over the surface.
  5. Bake it for 1 hour in the middle of the oven until its surface is golden.

You might also like:

Fennel pies with preserved fish roe

Mushroom pie with cheese but without phyllo

4 Comments leave one →
  1. June 5, 2011 10:44 pm

    That looks amazing. I have never heard of flumenty so will have to google where to find it.

    • June 6, 2011 2:14 pm

      That happens when blogging late hours: frumenty is the word, not with an “l” but with an “r”. Sorry about this, I’ll fix it, so search the right word please! Thanks for passing by!

  2. June 27, 2011 11:43 am

    I’ve seen packets of trahana on sale in Greece that have been labeled in English as “frumenty”, but I think this is a misnomer.
    The characteristic of trahana is that it is a grain cooked in milk and then dried for storage. Trahana is then reconstituted with a liquid to make it edible, or used in recipes like yours above.
    Frumenty, from the recipes I have found online, involve the same basic ingredients, but the preparation is completely different from trahana. It is prepared and eaten as is, not dried for future use.
    If I was to make a comparison, trahana is closer to pasta or couscous, and frumenty has more similarities with porridge than with trahana.

    • June 27, 2011 1:00 pm

      thank you very much for the clarification.
      Indeed, trahana is the greek word and product that is used in this recipe but I thought that the word frumenty would be more familiar to non greeks worldwide. So, I would add to your very useful note, this link, so as to be more specific and get people to know more about this.
      Thanks a lot again!

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