Cod Pie

One of the more traditional flavours in Kefalonia, the cod pie is a tasty and hearty dish made with handmade pastry, haddock and many herbs.


For the pastry

4 cups all-purpose flour

1 glass of white wine

1 cup olive oil


2-3 tablespoons of water (as needed)

For the filling

1 large salted cod fillet

1 cup rice (Carolina)

1 cup olive oil

1 cup black raisins

1 bunch parsley, finely chopped

1 bunch dill, finely chopped

1 bunch of chopped fennel

1 bunch chopped chevril

1 bunch of chopped hartwort

1 head of garlic chopped

1 large onion chopped

2 tablespoons tomato paste

2 cups yellow squash cut into cubes (saute in a little oil first)

1 large potato in cubes (sauteed)

3 cups broth from boiled cod

salt (to taste)



Desalt the cod for 2 days (changing the water every three hours). Then put it in a pot with plenty of water for 15 minutes to soften and once it boils, turn down the fire and remove to a bowl to take out the bones. Don’t discard the water, retain 3-4 cups. Throw away skin and bones, keeping the flakes of fish as intact as possible.

Knead all the ingredients for the pasty, leave to rest for 30 minutes and then roll out into 2 large sheets (one for the top and one for the bottom). Saute the pumpkin and potato, in a little olive oil to and then pour the mixture into a bowl with the remaining ingredients. Mix all the ingredients together with the fish broth and stir to combine. Finally, lightly mix in the cod and the filling of the pie is ready.

Spread one sheet of pastry in a lightly greased baking tray, place the filling and cover with the other sheet, and brush with oil. Bake the pie in a preheated oven at 180 ° c for about an hour on the lowest rack. About halfway through baking, moisten a sheet of baking parchment and cover the top of the pie to prevent it from burning.