Cod pie from Kefalonia

Cod pie from Kefalonia
4.0/5 rating (1 votes)

  • Complexity: difficult


  • 500g cod fillet (boiled for 5 minutes)
  • 1 medium onion
  • 2-3 garlic cloves
  • 2 tbsp chopped parsley
  • 1 tbsp chopped marjoram
  • orange peel
  • half a tomato (grated), and 1 tbsp tomato puree
  • 1/2 cup olive oil
  • 1 cup olive oil
  • a little pepper
  • For the pastry:
  • 300g flour
  • a little oil
  • a little salt
  • as much water as needed


    1. Make the dough by kneading all the ingredients together and leave to rest of 1 hour. Then split into two pieces, one larger than the other. Roll out the larger piece into a thin pastry and place on a greased baking tin. The smaller piece will cover the pie once the filling has been added, and once it has been rolled out into a sheet as well. 

    2. Remove the skin and bones from the cod (if needed). Cut the cod fillet into small pieces. Chop the garlic, onion, parsley, tomato, add the tomato puree, marjoram, oil and rice, and mix with water. Place in the baking tin and cover with the second pastry sheet. Sprinkle with a little water, brush the top of the pie with a little oil and water (or with an egg), and bake at 200C for 1 hour. 


  1. A traditional pie, most commonly found in Kefalonia and the Ionian islands.
  2. You can also make this pie using puff pastry.