Leek and Feta Phyllo Pie Recipe
Flaky, crisp phyllo pastry encases a savory filling of sweet leeks and tangy feta cheese, creating a Mediterranean-inspired pie that's perfectly balanced between richness and freshness.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">3 large leeks (about 750g), white and light green parts only, cleaned and thinly sliced</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">30g unsalted butter, plus 120g melted for brushing</li> <li class="ingredients-single-item">3 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp fresh dill, chopped</li> <li class="ingredients-single-item">1 tbsp fresh oregano, chopped (or 1 tsp dried)</li> <li class="ingredients-single-item">250g feta cheese, crumbled</li> <li class="ingredients-single-item">100g Greek yogurt</li> <li class="ingredients-single-item">2 large eggs, lightly beaten</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">¼ tsp freshly ground black pepper</li> <li class="ingredients-single-item">Pinch of ground nutmeg</li> <li class="ingredients-single-item">375g phyllo pastry sheets (about 12-14 sheets)</li> <li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) round pie dish or cast iron skillet</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Clean kitchen towel</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Make sure your phyllo pastry is completely thawed if frozen. Keep it covered with a slightly damp kitchen towel to prevent it from drying out as you work. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare the leeks by cutting off the dark green parts and roots, then slicing them in half lengthwise. Rinse thoroughly between the layers to remove any grit and sand. Slice thinly into half-moons. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat olive oil and 30g butter in a large skillet over medium heat. Add the sliced leeks and cook gently for about 10-12 minutes until they're soft and sweet but not browned. Slow cooking brings out the natural sweetness in leeks, which contrasts beautifully with the salty feta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the minced garlic and continue cooking for another 1-2 minutes until fragrant. Remove from heat and allow to cool for 10 minutes. The cooling period is important as adding hot filling to the phyllo would make it soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large mixing bowl, combine the cooled leek mixture with the chopped herbs, crumbled feta, Greek yogurt, beaten eggs, lemon zest, black pepper, and nutmeg. The yogurt adds creaminess while helping to bind the filling together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Melt the remaining 120g butter in a small saucepan or microwave. Brush your pie dish or skillet with some of the melted butter to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Working with one sheet of phyllo at a time (keeping the others covered), brush it lightly with melted butter. Place it in your pie dish, allowing the edges to hang over the sides. The butter creates that signature flaky texture as it melts between the thin layers during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Continue with 7 more sheets of phyllo, placing each at a slightly different angle to create a star pattern and brushing each sheet with butter. This technique ensures your pie has a beautiful, crisp crust all around. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Pour the leek and feta filling into the phyllo-lined dish, spreading it evenly. Fold any overhanging phyllo edges over the filling, brushing with more butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the top, take the remaining sheets of phyllo, brush each with butter, and either scrunch them slightly or fold them in half and place on top in a decorative pattern. The scrunching creates beautiful texture and additional crispy bits that everyone will fight over. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the top generously with the remaining butter and sprinkle with sesame seeds if using. The seeds add a lovely nutty flavor and attractive finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 35-40 minutes until the phyllo is deeply golden brown and crispy. If the top starts to brown too quickly, loosely cover with foil for the remaining baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pie to rest for 10-15 minutes before slicing – this crucial resting period allows the filling to set properly, making it easier to cut neat slices. Serve warm or at room temperature, perhaps with an extra dollop of Greek yogurt or a simple green salad on the side. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to working with phyllo pastry without it cracking or drying out?
Keep phyllo sheets covered with a slightly damp kitchen towel while working. Work quickly but carefully, and only expose one sheet at a time. Brushing each layer generously with melted butter not only adds flavour but also keeps the pastry moist and helps achieve that signature flaky texture.
Can I prepare this savoury Mediterranean pie ahead of time?
Yes! You can prepare the leek filling up to 2 days ahead and refrigerate it. The entire pie can be assembled up to 24 hours before baking (keep refrigerated). Alternatively, bake the pie completely, cool, and freeze for up to 3 months, then reheat in a 160°C oven until warmed through.
What are good side dishes to serve with a Greek-inspired phyllo pie?
A simple Greek salad with tomatoes, cucumber, olives and more feta is traditional. Other excellent accompaniments include tzatziki, a lemon-dressed green salad, roasted Mediterranean vegetables, or a bowl of extra Greek yogurt drizzled with olive oil and sprinkled with herbs.
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