Vegetable Filo Pie

Vegetable Filo Pie

50 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Anne Buchanan
Recipe by  Anne Buchanan

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

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  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 (50)

Rate This Recipe
DUSTIN G
30

DUSTIN G

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, and suggest it to all. I also used fresh dill, which added extra flavour.

LORAINEANGELA
22

LORAINEANGELA

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

Lisa C.
18

Lisa C.

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 spices you like- I use about 3 times as much dill and add basil and onion powder. Since I use more veggies I make more egg/cheese mixture. My husband also loves this dish.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Easy Vegetable Pot Pie

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