This cheese and herb filo pie features crisp, flaky layers of filo pastry wrapped around a creamy, savory cheese filling packed with fresh herbs. Golden, elegant, and surprisingly easy to make, this filo pie is perfect for brunch, lunch, or a light dinner—and ideal for make-ahead entertaining.
Ingredients
- Main Ingredients
- 12 –16 sheets filo dough fully thawed
- 1½ cups feta cheese finely crumbled
- 1 cup ricotta cheese or cream cheese softened
- Filling & Flavor
- 3 large eggs
- ½ cup mixed fresh herbs parsley, dill, chives, basil, finely chopped
- ½ tsp freshly ground black pepper
- Pinch of nutmeg optional
- Pantry Staples
- Olive oil or melted butter for brushing
- Salt to taste (use lightly—feta is salty)
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or pie pan.
- Keep filo sheets covered with a damp towel while assembling to prevent drying.
- Make the Filling
- In a mixing bowl, combine feta, ricotta (or cream cheese), eggs, herbs, black pepper, and nutmeg until smooth and evenly mixed.
- Build the Base
- Brush one sheet of filo lightly with olive oil or melted butter and place it in the pan, letting edges overhang.
- Repeat with 6–8 sheets, brushing each lightly.
- Add Filling
- Spread cheese and herb mixture evenly over the filo base.
- Top the Pie
- Layer remaining 6–8 filo sheets on top, brushing each with oil or butter.
- Fold overhanging edges inward and brush the top generously.
- Score & Bake
- Lightly score the top with a sharp knife.
- Bake 35–40 minutes, until deeply golden and crisp.
- Rest & Serve
- Let rest 10 minutes before slicing for clean cuts.
Notes
- Handle filo gently—tears are okay; layering hides imperfections.
- Light brushing keeps the pie crisp, not greasy.
- Scoring helps steam escape and prevents sogginess.