Vegan Greek Pie (Koupa)

greek pie



  • 1/2 cup self raising flour
  • 1 cup bulgur
  • 1 & 1/4 cups boiling water
  • 1/4 tsp cinnamon
  • 1 tbs olive oil
  • salt & pepper to taste (about 1/2 tsp each)


  • 500g vege mince (we used quorn vegan mince)
  • 3 minced garlic cloves
  • 2 finely diced onions
  • 2 heaped tablespoons diced fresh mint
  • 1/2 cup diced fresh parsley
  • 2/3 tsp cinnamon powder
  • 1/8 tsp all spice powder
  • 1/2 tsp cumin powder
  • 2 tablespoons almond flakes
  • olive oil for frying
  • salt & pepper to taste


  • 1/4 cup tahini
  • lemon juice to taste (about 2 tbs)
  • 1 tsp water
  • salt & pepper to taste


Prepare the bulgur base – Place the bulgur in a bowl and add the boiling water. Let rest for about 1 hour. The bulgur wheat should have absorbed all the water and be soft to touch and edible – much like when you boil it, but a little stickier. If the bulgur wheat hasn’t reached this state yet, just add a little more boiling water and leave a little longer. Stir in the olive oil, flour, cinnamon and salt and pepper. The bulgur wheat should be sticky but you should be able to shape it with your hands.

Line a cake tin (with removable sides) with parchment paper. Add the bulgur wheat into the pan and press it down and into the corners to form the base of a pie.

Preheat the oven to 200°C.

Prepare the “meat” filling. Stir fry the onion and garlic until translucent. Add the mince, spices (including salt and pepper) and fry together until the the mixture has been cooked and all the liquid has evaporated. Add the almond flakes towards the end so that they don’t become soft.

Place the filling on top of the bulgur base. Sprinkle with more almond flakes as garnish. Bake for about 15-20 minutes. While baking, prepare the tahini sauce.

Remove the pie after and drizzle the tahini sauce on top. Place back in the oven for another 10 minutes.

Serve immediately, with lemon on the side.

Recipe adapted from: