Tomato Foldover (Tomato Diples)

Traditionally diples are a sticky-sweet Greek dessert consisting of fried dough doused with a spiced honey syrup. In Opa! The Healthy Greek Cookbook that I co-wrote with Theo Stephan of Global Gardens, she offers a healthy, savory take on the pastry with her Tomato Foldover (Tomato Diples) recipe, which consists of an olive oil crust topped with a tomato-feta filling. This is the perfect dish for any appetizer spread or picnic basket. And although, tomatoes and feta are a perfect authentic Greek flavor combination, you can sub out the tomatoes for zucchini or sweet bell peppers — whatever abundance you have from your garden or farmers market. This is just one of the healthy, exciting, modern Greek recipes that we offer in our new cookbook that officially launches on November 21. Check out the rest of the my pre-ordering your copy Opa! The Healthy Greek Cookbook.


Tomato Foldover (Tomato Diples)
Serves 4
Greek palates prefer savory over spicy flavors. Greeks see the word diples and think of a folded-over phyllo dessert, fried, and smothered with honey and cinnamon. But our recipe uses a healthier version of piecrust that might remind you of a Danish pastry from its looks. The olive oil piecrust recipe does make a remarkable stand-in for dessert pies.
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Prep Time
1 hr 30 min
Cook Time
25 min
Prep Time
1 hr 30 min
Cook Time
25 min
For the crust
  1. 2 cups sifted organic all-purpose flour, or pastry flour, plus more for flouring the work surface
  2. ½ teaspoon sea salt
  3. 1 teaspoon vanilla extract
  4. 1/3 cup extra-virgin olive oil
  5. 7 tablespoons very cold half-and-half
For the filling
  1. 1 egg, beaten
  2. ½ cup feta cheese, crumbled
  3. 2 medium Roma tomatoes, cut into ¼-inch slices, drained of excess liquid on paper towels
  4. 1 teaspoon minced garlic
  5. ½ teaspoon sea salt
  6. ½ teaspoon dried Greek oregano
  7. 2 teaspoons raw sesame seeds
Make the crust
  1. In a medium bowl, use a fork to blend the flour and salt. Place the bowl in the freezer for 20 minutes.
  2. Remove the flour from the freezer and make a well in the center.
  3. In the well, add the vanilla, olive oil, and half-and-half. With a fork, mix just until the ingredients are blended—do not overmix. Form the dough into a ball, cover with plastic wrap, and refrigerate for about 30 minutes.
  4. Preheat the oven to 325°F.
  5. Roll the chilled dough out onto parchment paper (using a dusting of flour if needed) or a silicone mat into a 9-inch square.
Make the filling
  1. Brush the entire crust with the beaten egg.
  2. Sprinkle the feta over the crust.
  3. Overlap the tomatoes in a spiral pattern, starting about 2 inches from the edge of the crust.
  4. In a small bowl, mix the garlic, salt, and oregano. With a spoon, spread the mixture over the tomatoes.
  5. Fold the crust edges up and over until they overlap onto the tomatoes.
  6. Brush the crust edges with any leftover egg and sprinkle with sesame seeds. Place the finished pastry (it should look like a galette, but with thinner, pie-style crust) onto a sheet of parchment the size of your cookie sheet (see Baking tip).
  7. Bake for 25 minutes, or until the crust is golden brown. Let it rest for 5 minutes before cutting. This is also delicious served at room temperature.
  1. Substitution tip: Use ¼-inch zucchini slices, asparagus spears, or thin strips of sweet bell pepper in place of the tomatoes. Make sure any veggies you use are dry when you place them on top of the feta.
  2. Baking tip: Before preheating the oven, place your baking sheet in the oven so the pan itself will heat up as the oven heats. You will place your pastry (which is on parchment paper) onto the hot pan. This helps the crust set more quickly without getting soggy, along with cooking the egg brushed on the crust more quickly, also keeping moisture out.
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