Vegetable Filo Pie


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

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
8 to 10 servings


  • 5 cups chopped mixed vegetables

  • 1 egg

  • 2 tablespoons olive oil, divided

  • 1 clove garlic, chopped

  • ½ cup crumbled feta cheese

  • 1 tablespoon melted butter

  • salt and pepper to taste

  • dried dill weed to taste

  • onion powder to taste

  • 8 sheets phyllo dough


  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.

Nutrition Facts (per serving)

192 Calories
9g Fat
22g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 192
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 19%
Cholesterol 37mg 12%
Sodium 297mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 7g
Vitamin C 10mg 48%
Calcium 98mg 8%
Iron 2mg 9%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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