Savory Leek and Feta Phyllo Pie
Enjoy this flaky and savory phyllo pie stuffed with leeks and feta, a winning combination.
Recipe type: Appetizer or Side Dish
Cuisine: Greek
  • 3½ - 4 pounds of leeks,white and light green only, chopped
  • 1 pound feta,crumbled
  • 5 eggs, lightly beaten
  • 1-2 teaspoons dried dill or 3-4 teaspoons fresh dill
  • ½ cup extra-virgin olive oil
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 pound of phyllo dough, defrosted
  • 1 pound of butter,melted
  1. Pre-heat oven to 350 degrees.
  2. Place the first 7 ingredients in a medium bowl and mix gently.
  3. Butter the bottom of the sheet pan, or large lasagna pan.
  4. Layer ½ of the pound of phyllo onto the bottom of the pan, buttering each phyllo layer.
  5. Place and evenly spread the filling in the pan.
  6. Layer the remaining ½ pound on top, buttering each layer.
  7. Score the top of the phyllo to the desired size.
  8. Bake for 1 hour until golden brown. Let sit for 20 minutes before serving.
For 12 or 24 pieces: Cut your pie in 3x4 square pieces for 12 , and cut again diagonally for 24 pieces. For 30 or 60 pieces: Cut your pie in 5x6 square pieces, for 30, and cut again diagonally for 60 pieces.
Recipe by California Greek Girl at