Crispy Phyllo Pie with Feta, Mozzarella, Fresh Herbs, and Sun-Dried Tomatoes

30 min

4 servings

Imagine biting into a golden, flaky crust that gently crumbles under your teeth, revealing a creamy, savory filling of melted feta and gooey mozzarella, brightened by the fresh taste of green onions and parsley, and enriched with the tangy depth of sun-dried tomatoes. This simple phyllo pie is a perfect choice for a quick appetizer, light lunch, or impressive party treat. It’s crispy on the outside, cheesy and herbaceous inside, and ready in under 30 minutes—your kitchen will fill with warm, inviting aromas, and your taste buds will be delighted. Trust me, once you try it, you’ll want to make it again and again!

Servings: 4

Ingredients

6 sheets phyllo dough (keep covered with a damp towel to prevent drying)
150g (about 5.3 oz or 2/3 cup crumbled) feta cheese, crumbled
150g (about 5.3 oz or 1 1/2 cups grated) mozzarella cheese, grated
30g (about 2 tablespoons) unsalted butter, melted
3 stalks green onions (scallions), finely chopped
Small bunch fresh parsley (about 15g or 1/4 cup chopped), finely chopped
5 sun-dried tomatoes in oil, drained and sliced into long strips
Sesame seeds, for sprinkling (optional, about 1 tablespoon)

Cooking Instructions

Preheat the Oven: Preheat your oven to 170°C (about 340°F). Position the rack in the middle for even baking.

Prepare the Phyllo Layers: Lightly grease the baking dish with a bit of melted butter. Lay the first sheet of phyllo dough into the dish, allowing the edges to hang over the sides (this will help form the top later). Brush the sheet lightly with melted butter. Repeat with the remaining 5 sheets, layering them one by one and brushing each with butter. The overhanging edges should create a rustic, petal-like border around the dish.

Add the Filling: Evenly sprinkle the grated mozzarella over the layered phyllo base. Add the crumbled feta for a tangy contrast. Scatter the chopped green onions and parsley over the cheeses, then arrange the sun-dried tomato strips artistically on top for bursts of flavor.

Seal and Finish: Gently fold the overhanging phyllo edges inward over the filling, creating a cozy, enclosed pie don’t worry if it’s a bit rustic; that’s part of its charm! Drizzle any remaining melted butter over the top. If desired, sprinkle with sesame seeds for a nutty crunch and golden appeal.

Bake to Perfection: Place the dish in the preheated oven and bake for 15 minutes, or until the top is beautifully golden and crisp. Watch closely toward the end to avoid over- browning.

Serve and Enjoy: Let the pie cool for a few minutes before slicing. Serve warm as is, or with a side salad for a complete meal.

Chef's Note

You’ll also need a round baking dish (about 20-23 cm or 8-9 inches in diameter) and a pastry brush for the butter.

This phyllo pie offers a harmonious blend of creamy, salty feta and stretchy, melted mozzarella, complemented by the fresh, oniony bite of green onions and the bright, herbal note of parsley. The sun-dried tomatoes add a sweet-tangy depth that balances the
richness, all encased in ultra-crispy, buttery layers that flake apart with each bite. It’s a hearty, flavorful, and irresistible dish—crisp outside, tender inside, with tastes that evoke the comfort of home-cooked warmth. You’ll want a second slice before finishing the first!