This Crispy Feta and Phyllo Cheese Pie is a traditional savory dish made with layers of thin, flaky phyllo dough filled with creamy feta cheese and fresh parsley. It’s soaked in a rich, tangy sauce that keeps the inside soft while the outer layers become golden and crisp. This versatile dish is perfect for breakfast, lunch, or as a snack and pairs well with a refreshing yogurt dip or a side salad.
Preparation Time:
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients
For the Filling:
- 7 oz (200g) feta cheese, crumbled
- 1 bunch parsley, finely chopped
For the Sauce:
- 2 eggs
- 1 teaspoon salt
- 4 heaping tablespoons yogurt
- ¾ cup (200ml) milk
- ½ cup (100ml) oil
- ¾ cup (200ml) mineral water
For the Assembly:
- 8-10 sheets ready-made phyllo dough
- 1 cup (100g) grated cheddar or mozzarella
Directions
- Prepare the Cheese Filling:
- In a bowl, mix the crumbled feta cheese with the chopped parsley.
- Make the Sauce:
- In a separate bowl, whisk together the eggs, salt, yogurt, milk, oil, and mineral water until smooth.
- Assemble the Pie:
- Lay out a sheet of phyllo dough and brush lightly with the sauce.
- Spread a small amount of the cheese mixture over the dough.
- Pleat the dough by gently folding it into an accordion shape.
- Cut into smaller portions and arrange them in a greased baking pan.
- Repeat with remaining sheets, filling the entire pan.
- Add the Sauce and Bake:
- Pour the remaining sauce evenly over the phyllo layers, making sure it soaks into all the folds.
- Sprinkle grated cheddar or mozzarella on top for an extra crispy, cheesy finish.
- Bake at 180°C (350°F) for 30-35 minutes until golden and crisp.
Serving Suggestions
- Serve warm with a side of Greek yogurt or tzatziki dip.
- Pair with a fresh cucumber and tomato salad.
- Enjoy with a cup of hot tea or Turkish coffee.
- Add a sprinkle of red pepper flakes for extra spice.
Cooking Tips
- For extra crispiness, brush the top layer with butter or olive oil before baking.
- Don’t over-soak the phyllo with the sauce—it should be moist but not soggy.
- Use a mix of cheeses for added depth of flavor—try a blend of feta and mozzarella.
- If the edges brown too quickly, cover them loosely with foil while baking.
Nutritional Benefits
- Feta cheese provides protein and calcium, essential for bone health.
- Phyllo dough is lower in fat than traditional pastry, making this a lighter option.
- Parsley is rich in vitamin K, supporting healthy circulation.
- Mineral water helps create an airy texture, reducing the need for additional fats.
Dietary Information
- Vegetarian-friendly (contains dairy and eggs).
- Not gluten-free (due to phyllo dough).
- Lower in fat than deep-fried alternatives.
Nutritional Facts (Per Serving – Approximate)
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 28g
- Fats: 18g
Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing (Unbaked): Assemble the pie, wrap tightly, and freeze for up to 3 months.
- Reheating: Bake at 180°C (350°F) for 10-15 minutes until crisp again.
Why You’ll Love This Recipe
- Crispy yet soft texture – The phyllo layers stay flaky while the inside remains rich and creamy.
- Easy and quick to prepare – Uses ready-made phyllo dough for convenience.
- Great for any occasion – Perfect for breakfast, brunch, or a party appetizer.
- Customizable filling – You can mix in spinach, mushrooms, or cooked ground meat.
Conclusion
This Crispy Feta and Phyllo Cheese Pie is a simple yet delicious dish that brings out the best flavors of flaky pastry and creamy, salty cheese. The combination of feta, parsley, and yogurt-based sauce creates a light yet satisfying bite that pairs beautifully with a fresh salad or dip. Whether you’re making this for family or guests, it’s guaranteed to be a favorite. Try it today and enjoy a taste of Mediterranean comfort food!
Frequently Asked Questions
1. Can I use homemade phyllo dough?
Yes! Homemade phyllo dough works well, but make sure it’s thinly rolled out for the best texture.
2. Can I use different cheeses?
Absolutely! You can mix ricotta, mozzarella, or even goat cheese for different flavors.
3. Why do we use mineral water in the sauce?
Mineral water helps make the phyllo layers light and airy without making them too dense.
4. Can I make this dish in advance?
Yes! You can assemble it the night before and bake it fresh the next day.
5. Can I freeze this dish?
Yes! Freeze it unbaked, then bake straight from frozen at 180°C (350°F) for 40-45 minutes.
6. How do I prevent my phyllo dough from drying out?
Cover the unused sheets with a damp towel while working to keep them from drying.
7. Can I make this gluten-free?
Yes, use gluten-free phyllo dough (available in some stores) or substitute with rice paper layers.
8. How do I keep the bottom from getting soggy?
Make sure to preheat the oven properly and avoid overloading the layers with too much liquid.
9. What herbs can I use besides parsley?
You can use dill, thyme, or mint for extra flavor variations.
10. Can I add protein like ground meat or chicken?
Yes! Brown some ground beef or shredded chicken and mix it with the cheese before assembling.