bohemianwanderer – This cheesy filo pie is a rich and comforting dish made with a mixture of feta, ricotta, halloumi and Gruyere or sharp cheddar. Fresh herbs, spring onions and lemon zest add brightness to the creamy filling, while layers of buttered filo pastry create a crisp, golden crust.
The pie takes around 15 minutes to prepare and about an hour to cook, including resting time. It makes six servings and can be served as a main dish or as part of a larger meal.
Ingredients
- 300g feta, crumbled
- 250g firm ricotta, crumbled
- 200g halloumi, grated
- 150g Gruyere or sharp cheddar, grated
- 150ml single cream
- 3 eggs
- 25g chives, finely chopped
- 25g dill, finely chopped
- 25g flat-leaf parsley, finely chopped
- 1 large bunch of spring onions, trimmed and finely sliced
- Finely grated zest of 1 unwaxed lemon
- Nutmeg, to taste
- Sea salt and black pepper
- 125g butter, melted
- 8 sheets of filo pastry
- Sesame seeds, for sprinkling
Prepare the Cheese Filling
Preheat the oven to 180C (160C fan)/350F/gas 4. In a large bowl, combine the crumbled feta and ricotta with the grated halloumi and Gruyere or cheddar.
Add the single cream and eggs, followed by the chopped chives, dill, parsley and spring onions. Stir in the lemon zest and grate over a little nutmeg. Season with sea salt and black pepper, then mix everything until evenly combined.
Build the Filo Pastry Base
Line the base of a 20-23cm cake tin with baking paper and brush the sides with some of the melted butter.
Place one sheet of filo pastry in the bottom of the tin, allowing the excess pastry to hang over the sides. Brush the pastry generously with melted butter, then place another sheet at a slight angle. Brush it with more butter.
Continue layering the filo sheets, changing the angle slightly with each layer. Use six sheets in total to cover the base and sides of the tin, creating a sturdy pastry shell for the filling.
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Add the Filling and Bake
Spoon the cheese mixture into the filo-lined tin and spread it evenly with the back of a spoon.
Brush another sheet of filo with melted butter, fold it in half and place it over the filling. Tuck any excess pastry into the tin, then repeat with the final sheet.
Fold the overhanging filo over the top of the pie, creating a rustic, textured surface. Brush the top with the remaining melted butter and scatter over the sesame seeds.
Bake for approximately 45 minutes, or until the filo is crisp and deeply golden and the filling is fully cooked.
Remove the pie from the oven and leave it to rest for around 15 minutes before serving. This allows the filling to settle and makes the pie easier to slice.
The finished pie combines a crisp, buttery pastry crust with a creamy, savory cheese filling, while the herbs, spring onions and lemon zest provide a fresh contrast to the richness of the dish.
