Recipe by Anne Buchanan
"Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad. "
Watch video tips and tricks
chopped mixed vegetables
olive oil, divided
crumbled feta cheese
salt and pepper to taste
dried dill weed to taste
onion powder to taste
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.
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.
Yummy! I used zucchini, yellow squash, onions, and mushrooms, which blended really well with the cheese. Makes a great sack lunch item too...
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.
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.
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!
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!
This was very, very tasty- even for our 3 year old. I also have made it with cooked chicken breast. Excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Filo Pie
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 84
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
All you need are a few minutes to prepare this simple veggie pot pie.
Learn how to make a meat-free shepherd's pie.
Convert a comfort food classic into a tasty meal that's totally vegan.