Cheese Phyllo Pie
Indulge in the irresistible layers of flaky, golden goodness with this Cheese Phyllo Pie recipe, a true celebration of Mediterranean comfort food. Featuring a rich and creamy filling of tangy feta, velvety ricotta, and Greek yogurt, this savory pie is accented with fresh parsley and a hint of black pepper for an herby kick. Encased in delicate phyllo dough, each sheet brushed with silky melted butter, this dish achieves the perfect balance of crispness and decadence. Ready in just over an hour, this Cheese Phyllo Pie is an ideal centerpiece for brunch, a savory appetizer, or even a light dinner. Serve it warm and pair it with a crisp green salad to complete the ultimate culinary experience.
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Recipe Information
Ingredients
- 10 sheets Phyllo dough sheets
- 100 grams Unsalted butter
- 300 grams Feta cheese
- 200 grams Ricotta cheese
- 3 large Eggs
- 120 grams Greek yogurt
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a round or rectangular baking dish with olive oil.
Melt the butter in a small saucepan over low heat or in the microwave. Set aside.
In a large mixing bowl, crumble the feta cheese and mix it with the ricotta cheese.
Add the eggs, Greek yogurt, chopped parsley, salt, and black pepper to the cheese mixture. Stir until the filling is smooth and well combined.
Lay one sheet of phyllo dough in your baking dish, letting the edges overhang. Brush the phyllo sheet generously with melted butter.
Place another sheet of phyllo on top, slightly rotated in direction, and brush with melted butter. Repeat this process until you have layered and buttered 6 sheets of phyllo.
Spread the cheese filling evenly over the layered phyllo in the dish.
Layer the remaining 4 phyllo sheets on top of the cheese filling, brushing each layer with melted butter just as before. Fold the overhanging edges inward to seal the pie, and brush the top generously with butter.
Using a sharp knife, gently score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2507 mg | 193% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
