Go Back
Mediterranean leek, fennel and barley pie (Vegan)

Mediterranean leek, fennel and barley pie (Vegan)

This healthy leek, fennel and barley pie can also be made with wheat berries or rice. It’s also so versatile that can be served as a lunch, side, or dinner.
Course Lunch, Main Course, Side Dish
Cuisine Mediterranean
Keyword barley, fennel, Leek, pie
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Author The Hungry Bites


  • For the filling:
  • 1 cup (200 grams) barley (hulled or pearl)
  • 1 vegetable bouillon, optional
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 green onions, chopped (about 1 cup)
  • 4 large leeks, the white and the light green part, chopped (about 1.5pounds/750grams)
  • 1 large bunch, about 1.5 cups fennel fronds, chopped – the leaves which look like dill
  • 1/2 cup parsley, chopped
  • 1 cup dry white wine
  • Salt and pepper to taste
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon lemon zest

  • For the dough:
  • 1 package phyllo, about 15 oz/450 grams
  • 1/3 cup olive oil


  1. Soak the barley from the night before: transfer it to a large bowl and fill with water.
  2. Rinse well and boil with plenty of fresh water according to the directions of the package or until soft (you can add 1 vegetable bouillon to the pot for extra flavor). Pearl barley requires about 30 minutes while hulled barley needs 45 minutes to 1 hour. Drain and set aside.
  3. Transfer the olive oil, the onion and the leeks in a large pot or saucepan and heat over medium heat. Cook until soft and then add the barley and the wine. Stir until the wine is evaporated, remove from heat and add the parsley, nutmeg, lemon zest, salt, and pepper. Taste and if it seems bland add more salt.

  4. Preheat your oven to 350°F (175°C).

  5. Lightly oil an 11-inch (28 cm) round pan and cover it with one sheet of phyllo. The sheet should overhang from the pan. Also, for the phyllo to trap some air, the sheet should be a bit wrinkly.

  6. Lightly brush the phyllo with some olive oil (not much) and cover with another sheet. Do this until you have used half of the sheets. Fill the pie with the filling and fold the overhanging sheets over it.

  7. Cover with the rest of the phyllo, brushing with a bit of olive oil each sheet. Trim the edges or tuck them between the pan and the pie. Score the surface and bake on the lower rack of the oven for 50-60 minutes or until golden brown.

  8. Serve warm or at room temperature. Eat!