Vegetable Filo Pie

Name: Vegetable Filo Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 to 10 servings
Ingredients: 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

Rating: 4.14 stars

70 Ratings
53 Reviews
8 Photos

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

By Anne Buchanan

Gallery

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Yield:

8 to 10 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.

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Step 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.
Step 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.
Step 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.
Step 5

Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
Step 6

Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts

Per Serving:

192 calories; protein 6.9g 14% DV; carbohydrates 21.8g 7% DV; fat 9.3g 14% DV; cholesterol 36.5mg 12% DV; sodium 297.4mg 12% DV. Full Nutrition

Reviews (53)

Most helpful positive review

Dustin Grof

02/12/2005

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. Read More

Helpful

(33)

Most helpful critical review

Irene

10/31/2008

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 did not bind well. I used broccoli red peppers sweet potatoes carrots and green beans. I sauted half an onion and a few cloves of garlic and added that to the cheese mixture. Read More

Helpful

(17)

70 Ratings

5 star values: 32
4 star values: 24
3 star values: 8
2 star values: 4
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Dustin Grof

02/11/2005

Helpful

(33)

LORAINEANGELA

01/27/2004

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

Helpful

(24)

Lisa C.

02/23/2006

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. Read More

Helpful

(20)

Irene

10/31/2008

Helpful

(17)

KARHYSMA

04/01/2009

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 chopped (omitted powder) and 1/2 cup cooked brown lentils. (2) Used 1 Tbsp fresh oregano instead of dill. (3) I fried the onion and mushrooms then added the spinach and covered until it wilted. I drained and squeezed the veggie mixture. (4) I used way more phyllo sheets than asked for and created lots of layers with olive oil between every two sheets. Loved it!! Great flavour. Read More

Helpful

(13)

LADYJAYPEE

09/11/2006

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 powder to the egg mixture and made everything else as written. Wonderful way to help me use up phyllo dough; very nice and I would make it again! Thank you Anne! Read More

Helpful

(8)

Rachael Havel

05/24/2005

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

Helpful

(7)

Ashley O'Brien

03/31/2009

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 dough to the top once you have folded all the sides up. Other than that the recipe was awesome! Read More

Helpful

(7)

M-L

04/23/2010

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 veggies in and doubled the egg/feta mixture. Thanks! Read More

Helpful

(6)

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Nutritional Information

Vegetable Filo Pie

Servings Per Recipe: 9
Calories: 191.7

% Daily Value *

protein: 14 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 14 %

saturated fat: 19 %

cholesterol: 12 %

vitamin a iu: 95 %

niacin equivalents: 26 %

vitamin b6: 10 %

vitamin c: 16 %

folate: 12 %

calcium: 10 %

iron: 9 %

magnesium: 10 %

potassium: 6 %

sodium: 12 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.