A comforting and incredibly versatile savory cheese pie featuring a rich blend of feta, mozzarella, and creamy ricotta, seasoned with fresh parsley. Perfect for a quick lunch, appetizer, or light dinner, this pie is simple to prepare and packed with flavor, reminiscent of classic Mediterranean cheese pastries.
Easy Savory Cheese Pie
A comforting and incredibly versatile savory cheese pie featuring a rich blend of feta, mozzarella, and creamy ricotta, seasoned with fresh parsley. Perfect for a quick lunch, appetizer, or light dinner, this pie is simple to prepare and packed with flavor, reminiscent of classic Mediterranean cheese pastries.
Ingredients
- 12 sheets phyllo dough thawed
- 0.5 cup unsalted butter melted
- 8 ounces feta cheese crumbled
- 4 ounces mozzarella cheese shredded
- 15 ounces ricotta cheese drained
- 1 large egg lightly beaten
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
- 0.25 cup fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Prepare the Phyllo Dough: Lay out one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Place another phyllo sheet on top and brush with butter. Repeat for 6 sheets total. Carefully transfer the stack into the prepared pie dish, letting the excess hang over the edges.
- Make the Cheese Filling: In a medium bowl, combine the crumbled feta, shredded mozzarella, drained ricotta, lightly beaten egg, salt, black pepper, and chopped fresh parsley. Mix until smooth and well combined.
- Assemble the Pie: Pour the cheese filling into the phyllo-lined pie dish and spread evenly.
- Top with Remaining Phyllo: Layer the remaining 6 sheets of phyllo dough, brushing each with melted butter, and place them on top of the cheese filling. Trim any excessive overhang and fold the edges inwards to create a neat rim, or scrunch them gently.
- Bake: Bake for 30-35 minutes, or until the top crust is golden brown and the filling is set. If the top browns too quickly, cover loosely with foil.
- Serve: Let the pie cool for 10-15 minutes before slicing and serving warm.
Notes
For extra richness, brush the top crust with an egg wash before baking. You can add a pinch of nutmeg to the cheese filling for a warm, aromatic touch. Serve warm or at room temperature. This pie can be frozen after baking and reheated.
