Vegetable Filo Pie

Vegetable Filo Pie

52

"Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad. "

Ingredients

55 m servings 192 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
  2. Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
  3. Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
  4. Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
  5. Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
  6. Bake in preheated oven for 30 to 35 minutes.
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Reviews

52
  1. 68 Ratings

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WoW... This dish was delicious. I marinated the vegetables for about 30min in sweet onion vinaigrette, and I think this is what made it so mouth watering. I will definitely make this again, a...

Yummy! I used zucchini, yellow squash, onions, and mushrooms, which blended really well with the cheese. Makes a great sack lunch item too...

Be sure to thaw the filo before preparing the vegetables. I use almost twice as many veggies- spinach, zuchhini, brocoli, peppers, onion, leeks etc to make it more filling. Be sure to add spic...

The idea is good but the pie needs a lot more to make it great. It needs almost double the amount of vegetables, and more cheese/egg mixture to hold it all together. The flavours were nice but d...

I made lots of modifications because I used what I had on hand. (1) For the 5 cups of veggies I used an 8oz bag of spinach roughly chopped, 6 md. Cremini mushrooms chopped, 1/3 onion finely chop...

I used broccoli, sweet potato, onion, green beans, zucchini, & red pepper; lightly steamed them, then marinated them in a vinaigrette dressing to add flavor. Added garlic powder & the onion pow...

Overall I thought this was a really good recipe. I used red and yellow peppers, onions, broccoli, zucchini and squash. The only suggestion I would make would be to add an extra sheet of phyllo...

This was very, very tasty- even for our 3 year old. I also have made it with cooked chicken breast. Excellent!

My family really enjoyed this recipe - and I forgot the dill weed! I will try again, seems you could make it a different recipe each time with different veggies. Oh, I also put many more veggi...