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A close-up view of mini tuna pies on a cooling rack. On the left, a hand holds one tuna pie, revealing its filling. The pies have crispy, golden-brown crusts and rich, savory centers. The text "TUNA PIES" is prominently displayed at the top of the image.
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Tuna Phyllo Pies

Prep Time45 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 12 yields

Ingredients

  • 4-5 Phyllo dough sheets
  • 2 Tuna Cans drained and flaked
  • 1 Onion
  • 50 g Feta cheese crumbled
  • 4 Eggs large
  • 1 Carrot shredded
  • Olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano

Instructions

  • DIRECTIONS
    1. Make the filling: drain tuna cans and transfer to a large bowl.
    2. Chop an onion, heat 1-2 tablespoons of olive oil in a small-medium pan. Add chopped onion and sauté until golden.
    3. Add the onion into the tuna bowl.
    4. Crumble feta cheese. Add eggs and mix well. Add spices and mix again. Set aside
    5. Preheat oven to 350F (180C).
    6. Make the cups: grease muffin tin with olive oil. Lay 4-5 phyllo sheets. Then cut phyllo sheets into rectangles that are wider than the muffin cups.
    7. Create the cups by layering each muffin cup with 3 layers of phyllo rectangles, brush with olive oil in between the layers.
    8. Fill each cup with tuna filling and bake for about 20 minutes. Bake first 10 minutes covered with aluminum foil, then remove the foil and bake for another 10 minutes or until the dough is golden and filling is set.
    9. Allow to cool in the pan for 10 minutes, then remove from the pan and serve.

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