Savory Leek and Feta Phyllo Pie

by Mary Papoulias-Platis

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This savory leek and feta pie is one of many recipes that has been passed down in our family for many generations. It has the texture of a quiche with phyllo dough wrapped around it. If you cut this in smaller pieces 5×6, it makes a wonderful appetizer for 60. But for a main dish, cut the pie in larger pieces about 3×4 inches, making 24.  As a caterer this special dish is one of my top three requested recipes! For a phyllo I can trust, that does not break apart or rip while using, look for organic Fillo Factory in your freezer section. One more hint: I always have a defrosted package in my refrigerator, for last minute dishes, and it should last up to 2-3 weeks. Otherwise, defrost your phyllo overnight in the refrigerator.

My garden leeks

Make sure when buying leeks they are green from top to bottom. No, brown leaves please!

My Winter Garden with Leeks.

If you have a chance to grow leeks they are easy, and so much more flavorful!

How to Clean Leeks.

Wash your leeks carefully, they are full of dirt. Cut down to the tender part of the green. The rest of the greens you can save and make stock or add to your soups.

Savory Leek and Feta Phyllo Pie

Enjoy my most popular recipe for flaky and savory leek pie stuffed with fresh leeks, feta and dill. This recipe works well as an appetizer, just cut the pieces smaller.

Course Appetizer, Side Dish
Cuisine California Greek
Keyword leek pie
Servings 48
Author Mary Papoulias-Platis


  • 3 1/2 -4 pounds fresh leeks, washed, white and light green only, chopped
  • 1 pound Greek feta, crumbled
  • 5 large eggs
  • 1-2 teaspoons dried dill or 3-4 teaspoons fresh dill
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound phyllo dough, defrosted
  • 1 pound butter, melted


  1. Pre-heat oven to 350 degrees.

  2. Wash and clean the leeks. Cut off the dark green leaves, leaving the white and light green leaves. Slice and coarsely chop. Set aside.

  3. In a small saucepan, melt the butter.

  4. In a large bowl, add the eggs and whisk together. Add the feta, dill, evoo, salt and pepper. Mix thoroughly with a large spoon. Gently add the leeks and mix well.

  5. Using a half sheet pan, or a large lasagna pan, butter the inside bottom of the pan with a pastry brush. Layer 1/2 of the pound of phyllo sheets. Add one layer at a time buttering each phyllo sheet. Cover and save the second half for the top layer.

  6. Add the leek mixture, spreading evenly in the pan.

  7. Add the second layer, buttering every sheet.

  8. Score the top of the phyllo with a sharp knife, cutting through the top phyllo sheets only. For larger pieces cut 3x4, and slice each piece diagonally for 24 pieces. For appetizer size, 5x6 for 30 pieces and cut diagonally for 60 pieces.

  9. Bake for 1 hour until golden brown. Let sit for 20 minutes before serving.


You may also be interested in other uses for phyllo dough:

Bittersweet Chocolate Baklava

Chocolate Baklava

How to Make Phyllo Cups with Blood Orange Ice Cream

Blood Orange Ice Cream

Greek Pastichio with Phyllo

Greek Pastichio with Phyllo.

Enjoy my recipes and get cooking!





© 2010 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 6 comments… read them below or add one }

1 Stephanie

One of my favorite dishes! And easy to make!

2 Mary

Thanks Stephanie! It’s one of my favorites too! Thank-you for your support!

3 school grants

found your site on today and really liked it.. i bookmarked it and will be back to check it out some more later

4 Mary

Thank-you for visiting. The leek pie has been one of famiy treasures for years. I hope you make it and enjoy it as much as we have.

5 Patty

Is that 3 1/2-4 pounds of chopped leeks, or is it weighed before discarding the tops, as they come from the ground/store? I’m in the middle of making this tart, and have a mountain of leeks! Eek – help please!

6 Mary Papoulias-Platis

Patty, the weight of the leeks with the leaves on, before prepping.
Good Luck with the pie!

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