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Milopita ( Greek Apple Pastry )

Saved in 6 recipe boxes and 5 cookbooks
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. Prep
25 min.
1 hrs
Ready In
2 hrs
8 servings
Trans-fat Free, Good source of fiber
Metric measurements


1pound phyllo pastry
8each apples *
1/2cup sugarVideo
1/2teaspoon cinnamonVideo
1/2teaspoon allspice *
1tablespoon cornstarchVideo
1/4cup currants or raisins
1/2cup walnuts
1/2cup butterVideo melted
1cup powdered sugarVideo
* not incl. in nutrient facts


*Note- Apples should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.

Defrost frozen filo to room temperature, 2 to 4 hours.

Mix filling in a bowl tossing ingredients with a spoon.

Set aside.

Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets.

Spread 1 cup of filling along one end.

Roll filo over the apple filling so you will have a long filled tube.

Fold side edges over 1/2" so filling won't fall out.

Continue rolling.

Place in a buttered baking pan or cookie sheet.

Brush tops generously with melted butter.

Bake at 350 degrees for 1 hour. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot.

When cool, cut into 2" pieces and serve.

First published: last updated: 2013-07-28

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 49336% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 356mg 15%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 19%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?