Greek Apple Pie in Phyllo (Milopita)

Milopita takes the apple pie idea most people already know and rebuilds it entirely on phyllo, giving a considerably lighter, flakier result than a thick, doubled Western pastry crust. Layers of crisp, butter-brushed phyllo sandwich a cinnamon-spiced apple filling, and the top crackles into shards rather than a single solid crust once baked.

It uses the same technique that runs through the rest of Greek phyllo baking, spanakopita and tyropita included, simply applied to a sweet, fruit-based filling instead of a savoury one, which shows how flexible this base technique really is.

A generous scatter of walnuts through the apple filling is traditional and adds a welcome textural contrast against the soft, cooked fruit and crisp pastry.

Key preparation steps

1. Cook apples down with cinnamon and sugar until just softened.
2. Cool the filling before it meets the phyllo.
3. Layer with phyllo, brushing each sheet with butter.
4. Bake until deeply golden, then rest before slicing.

The apple filling

Peel, core and slice firm apples, then cook them gently in a pan with sugar, cinnamon and a squeeze of lemon juice for about ten minutes, just until they soften slightly but still hold their shape, since they will continue to cook further once baked inside the pie. Stir through a generous handful of chopped walnuts once off the heat.

Cool the filling completely before it goes anywhere near the phyllo, since a hot filling makes the pastry soggy and difficult to layer.

Layering the phyllo

Layer half the phyllo sheets into a buttered tin, brushing each one individually with melted butter, then spread the cooled apple filling evenly, and top with the remaining sheets, again brushed with butter throughout. Score the top into portions before baking for a clean finish.

Baking

Bake in a moderate oven until the top is deeply golden and crackling, around forty to forty-five minutes, and rest for at least fifteen minutes before cutting along the scored lines. A dusting of icing sugar or cinnamon once cooled is a common, simple finish.

What matters in this dish