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+ servings
a fillo pie made with coconut cream

Coconut Fillo Pie

Coconut fillo pie - make it and share it when celebrating a special occasion. It uses a creamy, dreamy, coconut-based custard all encased in Greek fillo pastry.
Course Dessert
Cuisine Modern Greek
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 serves
Calories 433kcal
Author Peter G


  • 400 ml coconut cream
  • 100 gr sugar caster (superfine)
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup macadamia nuts
  • ¼ cup shredded coconut raw
  • 12 sheets fillo pastry
  • 50 gr butter melted
  • 2 tbsp icing sugar to dust the pie


  • Preheat your oven to 180 deg C and butter your baking pan with a little melted butter.
  • Combine the coconut cream, sugar, eggs and vanilla in a bowl and whisk until the sugar is completely dissolved. Set aside. Place the macadamia nuts and shredded coconut in a food processor and process until the mixture resembles coarse breadcrumbs. Set this aside also.
  • Lay a piece of fillo pastry on a clean bench and proceed to brush it liberally with melted butter. Scrunch the fillo sheet up in a rustic manner and lay it inside the baking tray. Repeat with the remaining fillo sheets till the baking tray is full.
  • Pour the custard over the scrunched fillo, ensuring the custard covers all the fillo. Sprinkle the macadamia crumble over the pie and bake for 25-30 mins until the top is golden and the fillo has slightly puffed up.
  • Allow to cool for 10-15 mins before dusting with icing sugar and serving.


I used a baking pan or "tapsi" as it's known in Greek that measured 28cm in diameter. It's a lot smaller than the traditional larger ones.


Serving: 1serve | Calories: 433kcal | Carbohydrates: 34g | Protein: 6g | Fat: 32g | Saturated Fat: 21g