Savory Feta Pies Recipe -
Savory Feta Pies Recipe
  • READY IN 50 mins

Savory Feta Pies

Recipe by  

"Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
  4. Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
  5. Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2006

I didn't find this recipe dry at all, and actually wonder if other reviewers continued to drain the meat after putting in the tomato, getting rid of all the juice from the tomato thinking it was grease. I used a medium sized tomato, and drained off as much grease as possible before adding the tomato. After adding the tomato I ran off enough excess liquid to keep the pies from getting too sloppy, and the remaining juice was 90% from the tomato and flavored with all the great spices thrown into the meat. I did follow the advice of other reviewers and set the oven to 375, and cooked everything for about 20 minutes. I also ran out of pie before filling like other reviewers, so next time I'm getting more pie dough or halfing the filling and just making enough for two people. Still, this recipe got a great response. My boyfriend says I have now hooked him on feta, and I thought the pie was really rich with the cayenne pepper and other seasoning coming through beautifully.

Most Helpful Critical Review
Jan 11, 2010

I made this as written, and it was just OK. The flavor was alright, but it was a little too time consuming for the end result.


38 Ratings

May 05, 2004

I made this last night and we both loved it. I did as One had suggested and added canned diced tomatoes with some juice to combat the dryness. I also use Pillsbury refrigerated pie crusts and cut them in quarters making the pies with thoes instead of cutting circles No waste!!! I will add black olives next time. also I found that the pies were brown after 18 mins so I might lower the oven temp next time to 375 so the cheese gets a chance to melt more.

Jan 12, 2011

My husband loved this but I did make some important changes. As one reviewer suggested, I simply cut the two crusts into quarters. This saved both time and dough. Secondly, I doubled the spices (except for the red pepper). Thirdly, after reading the reviews and discovering that I didn't have any tomatoes anyway, I substituted salsa for the tomato. This worked out great - the pies weren't dry at all. I added the salsa last so I just kept adding until the mixture had a good consistency. I used at least a half-cup of salsa by the time I was done. I also diced the small onion instead of just slicing it. Finally, I added a small handful of grated cheddar to the top of each pie before putting on the upper crust. While it's hardly necessary, I think that made them even better -- I love the combined taste of cheddar and pie crust. I'll be making these again soon. We have a lot of ground venison and this is a great way to use a pound.

Mar 11, 2007

In normal allrecipes fashion, I altered this recipe quite a bit. I doubled all the spices. I used 1 can of tomatoes (liquid included) instead of 1 tomato. I also added one beaten egg to the meat mixture to make it hold together more. I added pine nuts and garlic. I also put in 1/2 a can of tomato sauce to combat dryness. I baked it all in a deep dish pie crust at 350 degrees for 1/2 an hour. That made it a quick and easy supper. I served it with a salad and asparagus on the side. Delicious.

Feb 19, 2009

Wonderful recipe, and easy to make it your own too. Its quick easy and tastes fantastic.

Nov 30, 2008

For me, these were too much effort for the results. They turned out watery and did not showcase the feta very well.

Jan 30, 2007

I did not like this at all and neither did my family. I made it exactly as written except I used a little less of the cayenne than it calls for but it wasn't good. Nothing in particular, just didn't like it at all. Alot of work and not very good.


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  • Calories
  • 998 kcal
  • 50%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 72.1 g
  • 111%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 1371 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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