Are you tired of the same old dinner options that lack flair or excitement? This greens and feta phyllo pie is here to transform your mealtime into a Mediterranean-inspired experience.
With its golden, flaky crust and savory blend of hearty greens and creamy cheeses, this recipe brings the heart-healthy flavors of the Mediterranean straight to your table.
Why This Dish Is Perfect for Dinner
This greens and feta phyllo pie is the ultimate combination of comfort and sophistication. It’s light enough to be enjoyed during a warm summer evening yet hearty enough to satisfy on a cooler night.
The flaky phyllo layers add a beautiful texture, while the savory filling of Swiss chard, collard greens, and feta cheese ensures every bite is packed with flavor. Whether you’re serving it to your family or impressing dinner guests, this dish guarantees rave reviews.
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What makes this recipe even better is its adaptability. You don’t have to be a perfectionist with phyllo dough—messy layers still bake into a golden, crispy crust that holds the luscious filling.
Plus, it’s perfect for meal prep, reheating beautifully for a quick and easy weeknight dinner.
Tips for Perfecting Your Phyllo Pie
While this recipe is approachable, a few tips can help you achieve the best results:
- Work Quickly with Phyllo Dough: Phyllo dough can dry out easily, so keep it covered with a damp towel while assembling. This keeps it pliable and easy to handle.
- Customize Your Greens: If Swiss chard or collard greens aren’t available, you can substitute with spinach, kale, or even a mix of your favorite leafy greens.
- Flavor Boosts: Add a pinch of nutmeg or red pepper flakes to the filling for an extra layer of flavor.
- Crispy Edges: Brushing melted butter generously over the phyllo ensures a perfectly crispy and golden crust.
These small tweaks make this pie a versatile and forgiving dish that even beginner cooks can master.
Substitutions & Modifications
This recipe is flexible, allowing for adjustments to suit dietary needs or preferences:
- Vegetarian-Friendly: It’s already vegetarian, but you can swap cottage cheese for ricotta if you prefer a milder flavor.
- Gluten-Free Option: Use gluten-free phyllo dough to make this recipe celiac-friendly.
- Vegan Adaptation: Replace the eggs with a flaxseed egg substitute and use vegan feta and butter. The result is just as creamy and delicious.
- Low-Carb Twist: If you’re watching your carb intake, skip the phyllo entirely and bake the filling as a crustless pie.
These modifications ensure this greens and feta phyllo pie can fit a variety of diets, making it a reliable recipe for any dinner table.
Serving Suggestions
Pair this pie with a refreshing side salad of cucumbers, tomatoes, and a drizzle of olive oil for a complete Mediterranean meal. A glass of chilled white wine or sparkling water with a slice of lemon perfectly complements the dish’s light yet savory profile.
For a more indulgent dinner, serve it with roasted potatoes or a creamy soup.
Whether you’re planning a cozy night in or hosting a gathering, this pie shines as a centerpiece dish that effortlessly ties your meal together.
Why You’ll Love This Dinner Recipe
At its core, this greens and feta phyllo pie celebrates the Mediterranean diet’s emphasis on fresh, wholesome ingredients. It’s a recipe that’s as delightful to prepare as it is to eat.
The combination of creamy feta, earthy greens, and crispy phyllo brings a sense of balance and indulgence, turning an ordinary dinner into a memorable experience.
This recipe is more than just a meal—it’s a reason to gather around the table, share stories, and savor the simple pleasures of good food. So next time you’re searching for a dinner recipe that’s packed with flavor, charm, and Mediterranean flair, give this phyllo pie a try. You won’t be disappointed!
Greens & Feta Phyllo Pie Recipe
Equipment
- 10-inch ovenproof skillet
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 bunch scallions about 8, trimmed and coarsely chopped
- 10 ounces Swiss or red chard leaves and stems sliced separately
- Fine sea salt or kosher salt to taste
- 10 ounces collard greens or kale stems removed, leaves sliced
- Freshly ground black pepper to taste
- 3 large eggs
- 6 ounces feta cheese crumbled (1 ¼ cups)
- ½ cup cottage cheese
- 3 tablespoons unsalted butter melted
- 1 cup fresh parsley leaves chopped
- 1 cup fresh dill leaves chopped
- ½ teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice plus more to taste
- 4 large sheets phyllo dough thawed if frozen
Instructions
- Preheat the oven: Set the oven to 400°F to allow it to heat up while you prepare the pie.
- Cook the scallions and chard stems: Place a 10-inch ovenproof skillet on medium heat and drizzle in 1 tablespoon of olive oil. Add the scallions, chard stems, and a small pinch of salt, cooking until they soften, which will take about 10 minutes.
- Cook the greens: Add the remaining tablespoon of olive oil to the skillet and toss in the collard greens (or kale) in batches if needed to avoid overcrowding. Cook the greens for 3 to 7 minutes, stirring occasionally, until they wilt. Then, add the chard leaves and continue cooking until all the greens are tender, approximately 5 minutes more. Season with salt and pepper, then transfer everything to a large bowl and let it cool.
- Mix the filling: In a separate bowl, combine the eggs, feta, cottage cheese, 1 tablespoon of melted butter, parsley, dill, and lemon zest. Stir until evenly mixed. Once the greens have cooled, add them to the mixture along with the lemon juice, and stir to combine. Taste and adjust seasoning with additional salt and lemon juice if needed.
- Prepare the skillet and phyllo: Wash and dry the skillet thoroughly. Brush the inside (bottom and sides) with melted butter. Lay 2 sheets of phyllo dough in the skillet so that the edges hang over the sides. Then, add 2 more sheets of phyllo, placing them perpendicular to the first two sheets and again letting the edges hang over. Brush each sheet lightly with melted butter as you layer.
- Fill and fold the phyllo: Spoon the greens mixture into the center of the phyllo layers, spreading it out evenly. Fold the overhanging edges of the phyllo over the filling, crumpling them slightly to create texture. Brush the top of the folded phyllo with the remaining melted butter to ensure it browns evenly during baking.
- Bake: Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the phyllo is crisp and golden brown. Remove from the oven and let it cool slightly before serving. You can serve the pie warm or at room temperature, depending on your preference.
Notes
- Adjust the greens to your preference—spinach, mustard greens, or even a mix can work well.
- Leftovers can be reheated in the oven to retain crispness.
- For a richer flavor, sprinkle additional feta over the top before baking.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.