Phyllo Vegetable Pie
Delight in layers of flaky, golden phyllo dough encasing a rich medley of sautéed vegetables, creamy cheeses, and aromatic herbs with this irresistible Phyllo Vegetable Pie. Perfect as a centerpiece for a vegetarian dinner or a crowd-pleasing brunch, this savory pie showcases vibrant zucchini, bell peppers, and spinach, melded with the tangy bite of feta and the velvety smoothness of ricotta. Each bite offers a harmonious blend of textures—crispy, creamy, and tender—making it a true comfort food masterpiece. Simple yet elegant, this recipe is both a feast for the eyes and the taste buds, with an easy step-by-step process to create a dish that feels indulgent yet approachable. Prepared in under 90 minutes and baked to golden perfection, it’s perfect for any occasion, from family gatherings to weeknight meals.
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 120 ml olive oil
- 45 g butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 120 g baby spinach
- 200 g feta cheese, crumbled
- 200 g ricotta cheese
- 2 pieces large eggs
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
Instructions
Preheat your oven to 190°C (375°F).
Thaw the phyllo dough according to package instructions and cover with a damp towel to prevent drying out.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant (about 3 minutes).
Add the diced zucchini and bell pepper to the skillet. Cook for 5-7 minutes until softened.
Add the baby spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the slightly cooled vegetables with the feta cheese, ricotta cheese, eggs, salt, black pepper, oregano, and thyme. Mix well until evenly combined.
Melt the butter and combine it with the remaining olive oil in a small bowl. Use this mixture to brush the phyllo sheets.
Lightly grease a 9x13-inch (or similar) baking dish with olive oil.
Place one phyllo sheet onto the baking dish and brush lightly with the butter-oil mixture. Repeat with 6 more sheets, layering each one on top of the other and brushing between layers.
Spread the vegetable and cheese mixture evenly over the layered phyllo sheets.
Add 5 more phyllo sheets on top of the filling, brushing each sheet with the butter-oil mixture as you layer.
Tuck in the edges of the phyllo sheets to seal the pie, then brush the top layer generously with the butter-oil mixture.
Using a sharp knife, score the top layers of the phyllo into serving-sized squares (this makes cutting after baking easier).
Bake in the preheated oven for 40-45 minutes or until the phyllo is crisp and golden brown.
Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 285 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 295 mg | 6% | |
*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.
