Savory wild oregano pie with walnuts

Main Dish
4 servings
35 min
60 min


Number of serving: 4

For the oregano mix:

1 cup oregano, ground

1 cup sumac, ground

1 cup brioche crumbs, finely ground

2 Tbsp sea salt

Pie topping:

3/4 cup oregano mix

1/4 cup extra virgin olive oil

1/2 vidalia onion, finely diced

1/4 cup walnuts, crushed into small pieces

For the dough:

3 1/2 cups whole grain flour

1 1/2 cups luke warm water

1 teaspoon dry active yeast

2 tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon salt


  • For the oregano mix:

    This mix will keep in the pantry for six months, or freeze it and use as needed.
  • Pie topping:

    Mix all ingredients well before spreading on pie dough.

    Spread evenly all around the dough.
  • Sift the flour in the mixer bowl, add salt, sugar and mix well.

    Bloom the yeast in 2 tablespoons of luke warm water.
  • Add oil and yeast mix to flour and slowly start adding the water as you mix.

    A water as needed to get all the


Savory Wild Oregano Pie with Walnuts, photo 1
Savory Wild Oregano Pie with Walnuts, photo 2
Savory Wild Oregano Pie with Walnuts, photo 3


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